Análise do tempo de escoamento de suspensões aquosas de amidos de milho nativo e modificados de milho ceroso em viscosímetro Copo Ford
Starch is one of the most used raw materials in the food industry due to their low cost, being renewable, and can be obtained from various botanical sources. In this work, we evaluated the flow times three suspensions of different starches, being a native starch and two other modified starches, whic...
| Principais autores: | Yamauchi, Ricardo Seiji, Almeida, Robson de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16691 |
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| Resumo: |
Starch is one of the most used raw materials in the food industry due to their low cost, being renewable, and can be obtained from various botanical sources. In this work, we evaluated the flow times three suspensions of different starches, being a native starch and two other modified starches, which were formulated with 3% concentration in each aqueous base. For the analysis of these times, a hole viscometer in which allowed us to time the times of such suspensions when subjected to different temperatures of heating and cooling was used. It was found that the temperature employed influence the viscosity of the samples. At the end of the experiments it was found that the three samples of starch distinguished statistically at a significance level of 5%, and that the modified starch samples (Rezista and Snow Flake) showed similar results in the heating temperature to 70º C and cooling 30° C. Although the results obtained, it was not possible to compare them with data from other studies due to lack of research using the same analysis procedure adopted in this project. |
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