Yield Stress of Starch-Based and Gum-Based Food Thickeners Part A

Liang, Siqi (2004). Yield Stress of Starch-Based and Gum-Based Food Thickeners Part A B.Sc Thesis, School of Engineering, The University of Queensland.

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Author Liang, Siqi
Thesis Title Yield Stress of Starch-Based and Gum-Based Food Thickeners Part A
School, Centre or Institute School of Engineering
Institution The University of Queensland
Publication date 2004
Thesis type B.Sc Thesis
Supervisor Peter A. Sopade
Total pages 61
Language eng
Subjects 0904 Chemical Engineering
Formatted abstract

The rheological behaviour of starches and gums is of special importance when they are used to modify textural attributes. These properties could be measured as an indicator of product quality (Marcotte et al., 2001). Yield stress, a well recognized rheological parameters (Liddell & Boger, 1996) plays a vital role in their production.  

Six thickeners (starch-based and gum-based) were first characterized for their particle size, true and bulk density and their water absorption kinetics. Thickeners that have smaller particles sizes absorbed more water than thickeners with larger particle sizes. Thickeners that are starch based are more sensitive to temperature and have the highest water absorption abilities.  

The yield stress of thickeners was compared using different types of analytical methods, the vane method and the extrapolation of shear-stress data. Thickeners were investigated with concentration from 1.2% to 7.4% (wt/wt). There was a close agreement between vane yield stress and those obtained by extrapolation, however the vane yield stress was much larger than the extrapolated yield stress.  

As expected, yield stress increased as concentration increased for all methods. Viscosity decreased as shear rate increased indicating that the thickeners are susceptible to shear thinning behaviour.

Keyword Gum-based food thickeners
Yield stress
Starch-based food thickeners

Document type: Thesis
Collection: UQ Theses (non-RHD) - UQ staff and students only
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Created: Tue, 15 Oct 2013, 14:01:17 EST by Mr Yun Xiao on behalf of Scholarly Communication and Digitisation Service