ABSTRACT: An electrical conductance technique was employed with remarkable success in investigating the water dispersion during the gelatinization of starch suspensions. Water dispersion was realized by instantaneous conductance time records of the electrically accessible water in the samples. Different pasting procedures were examined and it was shown that problems with fluid motion and heat transport could strongly influence the water dispersion upon gelatinization. Furthermore, it was found that, under well mixed conditions at low shear, the water distribution at the end of gelatinization did not depend either on the employed heating rates or temperatures, thus implying that conductance measurements may have the potential to accurately quantify the extent of gelatinization.
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