Viscosity of starch syrups

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Viscosity of starch syrups

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Viscosity of starch syrups

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

—

e-ISSN

—

Počet stran výsledku

10

Strana od-do

—

Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—