Viscosity of starch syrups
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024429" target="_blank" >RIV/60461373:22330/10:00024429 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Viscosity of starch syrups
Original language description
Starch syrups are the basic products of starch industry. The main application possibilities of starch syrups there are as raw material in food production (confectionary, bakery, ice creams, beverages, fermentation production) and also in chemical production ? sorbitol and others. Viscosity of starch syrups belongs to the important physical properties, which are needed for chemical engineering calculation, modeling and evaluation of processes during starch syrups production and its use for food and non-food applications. The goal of this paper was the measurement and evaluation of viscosity of 4 various types of starch syrups with dextrose equivalent 34 - 95 %, dry substances 55 - 87 % and temperatures 20 - 85 °C. Viscosity was measured by means the viscometer Viscotester Haake VT 500/5012. The temperature and concentrations dependences of viscosity of starch syrups were obtained and evaluated.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
CHISA 2010
ISBN
978-80-02-02210-7
ISSN
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e-ISSN
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Number of pages
10
Pages from-to
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Publisher name
Process Engineering Publisher, Novosad, J.
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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