A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

Aim: The manuscript aims to describe the rheological behavior of potato starch in reference to different parameters. Methods: Various search engines such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for the literature survey. Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity. Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products.

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The Effect of Dynamic Vulcanization on Mechanical, Rheological, Thermal Properties and Morphology of ABS

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.510.13 ◽

2012 ◽

Vol 510 ◽

pp. 13-17

Author(s):

Yong Yan Cui ◽

Zhen Lun Zhao ◽

Ai Chao

Keyword(s):

Tensile Strength ◽

Shear Stress ◽

Thermal Properties ◽

Shear Rate ◽

Impact Strength ◽

Flow Rate ◽

Rheological Behavior ◽

Dynamic Vulcanization ◽

Pseudoplastic Fluid ◽

Melt Flow Rate

The effect of dynamic vulcanization on mechanical, rheological, thermal properties and morphology of ABS were studied in this paper. And the effect of shear stress, shear rate on melt rheological behavior were discussed. The results showed that: the melt of dynamic vulcanization modified ABS was pseudoplastic fluid, and its apparent viscosity was increased. Tensile strength, notched impact strength of dynamic vulcanization modified ABS increased gradually, and the melt flow rate decreased gradually .

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Jojoba Oil: An Updated Comprehensive Review on Chemistry, Pharmaceutical Uses, and Toxicity

Polymers ◽

10.3390/polym13111711 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1711

Author(s):

Heba A. Gad ◽

Autumn Roberts ◽

Samirah H. Hamzi ◽

Haidy A. Gad ◽

Ilham Touiss ◽

...

Keyword(s):

Industrial Applications ◽

Literature Survey ◽

Jojoba Oil ◽

Pharmacological Activities ◽

Wide Range ◽

Liver Functions ◽

History Of ◽

History Of Use ◽

Pharmaceutical Uses ◽

Obesity And Cancer

Jojoba is a widely used medicinal plant that is cultivated worldwide. Its seeds and oil have a long history of use in folklore to treat various ailments, such as skin and scalp disorders, superficial wounds, sore throat, obesity, and cancer; for improvement of liver functions, enhancement of immunity, and promotion of hair growth. Extensive studies on Jojoba oil showed a wide range of pharmacological applications, including antioxidant, anti-acne and antipsoriasis, anti-inflammatory, antifungal, antipyretic, analgesic, antimicrobial, and anti-hyperglycemia activities. In addition, Jojoba oil is widely used in the pharmaceutical industry, especially in cosmetics for topical, transdermal, and parenteral preparations. Jojoba oil also holds value in the industry as an anti-rodent, insecticides, lubricant, surfactant, and a source for the production of bioenergy. Jojoba oil is considered among the top-ranked oils due to its wax, which constitutes about 98% (mainly wax esters, few free fatty acids, alcohols, and hydrocarbons). In addition, sterols and vitamins with few triglyceride esters, flavonoids, phenolic and cyanogenic compounds are also present. The present review represents an updated literature survey about the chemical composition of jojoba oil, its physical properties, pharmacological activities, pharmaceutical and industrial applications, and toxicity.

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Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11048 ◽

2020 ◽

Author(s):

Kamila Kapusniak (Jochym) ◽

Malwina Wojcik ◽

Karolina Wrobel ◽

Justyna Rosicka‐Kaczmarek ◽

Janusz Kapusniak

Keyword(s):

Thermal Properties ◽

Potato Starch

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Modeling of Shear Rheological Behavior of Uncured Rubber Melt

Applied Rheology ◽

10.1515/arh-2020-0111 ◽

2020 ◽

Vol 30 (1) ◽

pp. 130-137

Author(s):

Hengxiao Yang ◽

Qimian Mo ◽

Hengyu Lu ◽

Shixun Zhang ◽

Wei Cao ◽

...

Keyword(s):

Shear Rate ◽

Constitutive Model ◽

Incompressible Fluid ◽

Rheological Behavior ◽

Rheological Characteristics ◽

One Dimensional ◽

Ptt Model ◽

Rate Region ◽

Proposed Model ◽

Rheological Experiments

AbstractTo describe uncured rubber melt flow, a modified Phan–Thien–Tanner (PTT) model was proposed to characterize the rheological behavior and a viscoelastic one-dimensional flow theory was established in terms of incompressible fluid. The corresponding numerical method was constructed to determine the solution. Rotational rheological experiments were conducted to validate the proposed model. The influence of the parameters in the constitutive model was investigated by comparing the calculated and experimental viscosity to determine the most suitable parameters. The uncured rubber viscosity was 3–4 orders larger than that of plastic and did not have a visible Newtonian region. Compared with the Cross-Williams-Landel-Ferry (Cross-WLF) and original PTT models, the modified PTT model can describe the rheological characteristics in the entire shear-rate region if the parameters are set correctly.

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Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

Food Hydrocolloids ◽

10.1016/j.foodhyd.2011.07.003 ◽

2012 ◽

Vol 27 (1) ◽

pp. 228-234 ◽

Cited By ~ 116

Author(s):

Kiyoshi Kawai ◽

Setsuko Takato ◽

Tomoko Sasaki ◽

Kazuhito Kajiwara

Keyword(s):

Thermal Properties ◽

Fatty Acid ◽

Complex Formation ◽

Potato Starch ◽

In Vitro Digestibility ◽

Fatty Acid Mixtures

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Polypropylene and potato starch biocomposites: Physicomechanical and thermal properties

Journal of Applied Polymer Science ◽

10.1002/app.33486 ◽

2011 ◽

Vol 120 (5) ◽

pp. 3078-3086 ◽

Cited By ~ 32

Author(s):

Srabayeeta Basu Roy ◽

B. Ramaraj ◽

S.C. Shit ◽

Sanjay K. Nayak

Keyword(s):

Thermal Properties ◽

Potato Starch

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Investigation on the Rheological Behavior of Polyamide6/Montmorillonite Nanocomposites by Reactive Extrusion

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.233-235.1998 ◽

2011 ◽

Vol 233-235 ◽

pp. 1998-2001 ◽

Cited By ~ 1

Author(s):

Ming Zhao ◽

Xiao Zhong Lu ◽

Kai Gu ◽

Xiao Min Sun ◽

Chang Qing Ji

Keyword(s):

Activation Energy ◽

Shear Stress ◽

Shear Rate ◽

Rheological Behavior ◽

Reactive Extrusion ◽

Shear Thinning ◽

Experimental Results ◽

Montmorillonite Nanocomposites

The rheological behavior of PA6/montmorillonite(MMT) by reactive extrusion was investigated using cone-and-plate rheometer. The experimental results indicated that PA6/MMT exhibited shear-thinning behavior. The shear stress of both neat PA6 and PA6/MMT increased with the increase in the shear rate. The reduction of the viscous activation energy with the increase of shear stress reflected PA6/MMT can be processed over a wider temperature.

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Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0287 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Jingyan Gao ◽

Nan Wang ◽

Lei Wang ◽

Shuang Song ◽

Miao Liu ◽

...

Keyword(s):

Relaxation Time ◽

Thermal Properties ◽

Potato Starch ◽

Starch Content ◽

Free Water ◽

Critical Issue ◽

Potato Flour ◽

Gluten Free ◽

Potato Protein ◽

The Poor

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

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