超声波处理对玉米淀粉流变性质的影响

Effect of Ultrasonic Treatment on Rheological Properties of Corn Starch

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。

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.