Figures & data
Figure 1 Schematic diagram of a vane with six blades that can be used for measurement of yield stress and flow behavior of food dispersions.
Figure 2 Torque vs. time curve when a vane is rotated at a low rpm. Yield stress can be calculated from the maximum value of the torque.
Figure 3 Complex viscosity vs. temperature curves obtained at different oscillatory frequencies on an 8% cross-linked waxy maize starch dispersion.
Figure 4 Master curves of reduced complex viscosity vs. temperature of the 8% starch dispersions: corn, cross-linked waxy maize, tapioca, and waxy rice. The reference shear rate is 6.28 rad s−1.
Figure 5 Master curve of reduced complex viscosity vs. temperature of a 45.5% waxy rice dispersion. The reference shear rate is 6.28 rad s−1.
Figure 6 Apparent viscosity vs. temperature data on a 4% waxy rice starch dispersion as a function of shear rate (80–640 s−1) and temperature (35–118°C).
