Effect of amylose content on estimated kinetic parameters for a starch viscosity model

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 75-82

  Sulaiman, Rabiha ^a,b,c   Dolan, Kirk D ^a,b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amylopectin; Amylose; Brookfield viscometer; Corn starch; Gelatinization; Inverse problem; Labview; Mixer viscometry; Nonisothermal; Nonlinear kinetic parameter estimation; Pasting curve; Rapid visco analyzer (RVA); Rheology; Viscosity model

Indexed keywords

AMYLOSE; BROOKFIELD VISCOMETERS; CORN STARCH; GELATINIZATION; LABVIEW; MIXER VISCOMETRY; NONISOTHERMAL; NONLINEAR KINETICS; PASTING CURVE; RAPID VISCO ANALYZERS; VISCOSITY MODELS;

ACTIVATION ENERGY; AMYLOPECTINS; GELATION; INVERSE PROBLEMS; KINETIC PARAMETERS; LEAST SQUARES APPROXIMATIONS; MIXERS (MACHINERY); RATE CONSTANTS; RHEOLOGY; STARCH; VISCOSITY; VISCOSITY MEASUREMENT;

PARAMETER ESTIMATION;

ZEA MAYS;

EID: 84866725448     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.013     Document Type: Article

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