Shear-thickening properties of waxy maize starch dispersions

Date

2011-12-01

Author

Wang, Bao
Wang, Li-jun
Li, Dong
Zhou, Yu-guang
Özkan, Necati

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The influences of starch concentration and test conditions on the shear-thickening behavior of waxy maize starch (WMS) dispersions were investigated. During steady shear tests, both the concentration of WMS and test temperature influenced the shear thickening behavior of the WMS dispersions significantly. The critical shear rate for shear thickening was increased with the increasing of temperature and the decreasing of WMS concentration. No effect of gap size on the shear thickening of the WMS dispersions was observed when a parallel plate geometry was used for the theological measurements. The dynamic strain thickening property of the samples was also studied through dynamic shear tests. In dynamic frequency sweeps, the critical frequency for strain thickening decreased with the increasing of the strain amplitude (gamma(o)). In dynamic strain tests, the critical strain of the WMS dispersions was an inverse function of the WMS concentration when the WMS concentration was beyond 4.0 wt.%.

Subject Keywords

Rheological properties, Strain thickening, Waxy maize starch

URI

https://hdl.handle.net/11511/31097

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2011.06.011

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

B. Wang, L.-j. Wang, D. Li, Y.-g. Zhou, and N. Özkan, “Shear-thickening properties of waxy maize starch dispersions,” JOURNAL OF FOOD ENGINEERING, pp. 415–423, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/31097.