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- W2002181761 abstract "A new viscometer is described for recording changes in viscosity of starch slurries during mixing and cooking. The apparatus simulates the commercial processes used to cook starch more closely than instruments presently in use and is designed primarily for quality control applications. The slurry is stirred in a bowl by a flat paddle and the starch cooked by immersing the bowl in a constant temperature water bath. Torque on the bowl due to shearing of the sample is detected and recorded electronically. The instrument has a wide range of sensitivities so that different starches and starch concentrations can be tested. Tests show that the instrument is highly sensitive to changes in viscosity and gives reproducable accurate measurements. Un nouveau viscomètre est décrit pour enregistrer les changements de viscosité des bouillies (pâtes) d'amidon durant le mélange et la cuisson. L'appareil simule le procédé commercial, utilisé pour la cuisson des amidons, avec plus d'exactitude que les instruments présentement en usage et spécialement conçus pour le contrôle de qualité. La bouillie est agitée dans un récipient au moyen d'une palette droite et les amidons sont cuits en immergeant le récipient dans un bain à température constante. La force de torque appliquée sur le récipient, causée par le cisaillement de l'échantillon, est détectée et enregistrée électroniquement. L'instrument couvre un champ de sentivités étendu de façon à ce que différents amidons et différentes concentrations d'amidons puissent être mesurés. Les épreuves démontrent que cet instrument est três sensible aux changements de viscosité et donné des lectures justes et reproductibles." @default.
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- W2002181761 date "1972-07-01" @default.
- W2002181761 modified "2023-10-05" @default.
- W2002181761 title "A Viscometer for Studying Starch Slurry Behavior During Cooking" @default.
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- W2002181761 doi "https://doi.org/10.1016/s0315-5463(72)74107-3" @default.
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