ShareChanges in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 1. A rheological approach for evaluation of freeze-thaw stability.
Author(s) : ELIASSON A.-C., HAK R. K.
Type of article: Article
Summary
The effect of a number of freezing-thawing cycles on the properties of potato starch modified during heating from 20 to 90 de C, is evaluated by comparing rheological measurements with those of syneresis, for different centrifugal forces. This method makes it possible to evaluate starch stability during freezing-thawing and the effect of storage time at -20 deg C and freezing rate on starch cryodeterioration.
Details
- Original title: Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 1. A rheological approach for evaluation of freeze-thaw stability.
- Record ID : 1994-0254
- Languages: English
- Source: J. Texture Stud. - vol. 23 - n. 3
- Publication date: 1992
Links
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Indexing
- Themes: Supermarkets, display cabinets
- Keywords: Thawing; Starch; Freezing rate; Rheology; Physical property; Freezing-thawing; Freezing; Heating; Storage life
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