Effect of microwave irradiation on rheological properties of starch hydrolyzate solutions showing different degree of depolymerization
2009
Przetaczek, I. | Fortuna, T.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Analizy i Oceny Jakosci Zywnosci
The objective of this study was to assess the impact of microwave irradiation on rheological properties of potato maltodextrin solutions showing different saccharification degree. The investigation material constituted commercial potato hydrolyaztes with three degrees of depolymerization and a laboratory maltodextrin of a middle degree of saccharification. The analyses accomplished proved that physical modification of maltodextrins contributed to a change in the values of rheological parameters of solution made thereof. The impact of a 440W microwave irradiation on the potato hydrolysates with a medium and high degree of the polimerization caused the decrease in numerical values of dynamic viscosity coefficient. The increased microwave irradiation power to 800W caused this parameter to increased, too, except for a commercial, medium saccharified maltodextrin
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