上海交通大学：《食品物性学 Physical Properties of Foods》教学资源（英文PPT课件）SJTU5

Objective To study the effect of volume fraction on viscosity of a suspension To study the effect of shear rate on the pasting behavior of rice flours

Objective To study the effect of volume fraction on viscosity of a suspension To study the effect of shear rate on the pasting behavior of rice flours

Rotational rheometer with cone plate fixtures .Precise control of shear stress or shear rate .Small sample size (100 mg) .Viscosity in fundamental units

Rotational Rheometer with Cone & Plate Fixtures •Precise control of shear stress or shear rate •Small sample size (100 mg) •Viscosity in fundamental units

TA Instruments Rotational rheometer CSL100 Cone Plate Fixtures a MOT PLATE Peliter Plate for temperature control

TA Instruments Rotational Rheometer Peliter Plate for temperature control Cone & Plate Fixtures

Cone was fabricated from Polysulfone Plastic to provide for better temperature control

Cone was fabricated from Polysulfone Plastic to provide for better temperature control

Cone was machined with an angle of 4 and a diameter of 4 cm. Ω O WARNING HOT PLATE Cone and plate geometry provides for a constant shear rate throughout the gap

Cone was machined with an angle of 4° and a diameter of 4 cm. g = W a Cone and plate geometry provides for a constant shear rate throughout the gap

Types of Rice Grains Long Medium Short Waxy 00 000 L-204 M-202 Koshihikari Calmochi-101 Increasing Amylose Content

L-204 M-202 Koshihikari Calmochi-101 Long Medium Short Waxy

Materials Rice:Short grain S-102 (18%amylose) Medium grain M-202 (17%amylose) M-401 (19%amylose) Long grain L-202 (25%amylose) L-204 (23%amylose) Waxy grain CM-101 (1%amylose)

Materials Rice: Short grain S-102 (18% amylose) Medium grain M-202 (17% amylose) M-401 (19% amylose) Long grain L-202 (25% amylose) L-204 (23% amylose) Waxy grain CM-101 (1% amylose)

Rice Grain ~6 mm

~ 6 mm

Starch Granules .Granules of Glucose Polymers amylopectin and amylose wr s eo!d Size-5umto50μm .Crystalline and Amorphous regions

•Granules of Glucose Polymers amylopectin and amylose •Size - 5µm to 50µm •Crystalline and Amorphous regions Rice 5 µm

Amylopectin .Highly Branched Glucose Polymer .Main Component of Starch MW-107to109

•Highly Branched Glucose Polymer •Main Component of Starch •MW - 10 7 to 10 9