[关键词]
[摘要]
本文研究了不同功率超声波处理玉米淀粉的流变性质。结果表明，所有淀粉糊均呈现假塑性流体特征。随着超声功率的增大，其处理的淀粉糊触变性减弱。
[Key word]
[Abstract]
The effect of ultrasonic treatment on the rheological properties of corn starch was studied. The results showed that the starch pastes were of pseudoplastic fluids. Increasing the ultrasonic power may lower the thixotropy of the starch pastes.
[中图分类号]
[基金项目]
高等学校博士学科点专项科研基金（20070561078）；国家大学生创新性实验计划项目
