Starch Experiments Using the Anton Paar Starch Cell and Pressure Option

Starch is often used in the food industry, not only because of its nutritional importance, but also because of its physical properties. The gelling/pasting of starch is widely used to improve the appearance, stability, texture and quality of foods. Monitoring of the gelling/pasting process is difficult due to the different phases at different temperatures. Therefore a special test geometry and a fast electrical heating accessory was designed, which allow, in combination with a rheometer, an accurate measurement of the gelling/pasting. The Anton Paar Starch Cell accessory can be used with every rheometer of the Anton Paar MCR series. All experiments were carried out using an Anton Paar MCR Rheometer and the Anton Paar Starch Cell accessory.

Introduction

Starch is often used in the food industry, not only because of its nutritional importance, but also because of its physical properties. The gelling/pasting of starch is widely used to improve the appearance, stability, texture and quality of foods. Monitoring of the gelling/pasting process is difficult due to the different phases at different temperatures. Therefore a special test geometry and a fast electrical heating accessory was designed, which allow, in combination with a rheometer, an accurate measurement of the gelling/pasting. The Anton Paar Starch Cell accessory can be used with every rheometer of the Anton Paar MCR series.

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