The Resource The rheological properties of starch during gelatinisation using small stepwise changes in temperature : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Xiao Hui

The rheological properties of starch during gelatinisation using small stepwise changes in temperature : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Xiao Hui

Label
The rheological properties of starch during gelatinisation using small stepwise changes in temperature : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
The rheological properties of starch during gelatinisation using small stepwise changes in temperature
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Ng Xiao Hui
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The peak hot paste viscosities are important for sizing processing equipment, while the set-back or fully cooked viscosity is important for controlling the texture of the food products. These are some examples of the importance of understanding the rheological properties of starch for such purposes. The aim of the project is to provide a fundamental knowledge on the viscosity development during the gelatinisation process using step-wise changes in temperature. Four different types of starch namely Maize, HydroxyPropyl DiStarch Phosphate (HPDSP), Tapioca and Rice starch were used for the investigation. Rheometer Anton Paar UDS 200 rheometer was used to quantify the viscosity development during gelatinisation process. The viscosity development of starches was represented by a graph known as the pasting curve. The starch in excess water was prepared and subjected to a range of temperatures between 66°C and 95°C over a peiod of time (2 to 5 hours). Pasting curves of these four starches were characterised due to structural and composition differences in various starches. Besides evaluating the viscosity development of starch gelatinisation using Rheometer, a separate experiment was conducted to determine the volume fraction of starch granules at different time interval when heating at temperature 68°C or 70°C in order to evaluate the extent of starch swelling at different point of time during starch gelatinisation. However, several experiment errors occurred during the experiment so the result may not be as representative. Due to time constraint, the separated experiment was discontinued
Cataloging source
UW1
http://library.link/vocab/creatorName
Ng, Xiao Hui
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Starch
  • Rheology
  • Gelation
Label
The rheological properties of starch during gelatinisation using small stepwise changes in temperature : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Xiao Hui
Instantiates
Production
Note
  • At head of title: Massey University Singapore
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Starch granules composition ; Starch gelatinisation ; Gelatinized starch system ; Modelling viscosity development in starches ; Method of measurement of measuring the rheological properties of starches ; Method of measurement for swelling volume and solubility ; Interaction with minor constituents of starch ; Processing conditions and procedure ; Different type of starch characteristics ; Aim of the project ; Objectives of the project -- Raw materials -- Methods -- Results and discussion -- Conclusion -- Recommendation
Dimensions
30 cm
Extent
vii, 45 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
The rheological properties of starch during gelatinisation using small stepwise changes in temperature : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Ng Xiao Hui
Production
Note
  • At head of title: Massey University Singapore
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Starch granules composition ; Starch gelatinisation ; Gelatinized starch system ; Modelling viscosity development in starches ; Method of measurement of measuring the rheological properties of starches ; Method of measurement for swelling volume and solubility ; Interaction with minor constituents of starch ; Processing conditions and procedure ; Different type of starch characteristics ; Aim of the project ; Objectives of the project -- Raw materials -- Methods -- Results and discussion -- Conclusion -- Recommendation
Dimensions
30 cm
Extent
vii, 45 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

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