Effect of Acidolysis Process on Viscosity of Cassava Starch

Yan Ming Zhang; Xiao Mei Wang

doi:10.4028/www.scientific.net/AMR.821-822.1118

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 821-822Effect of Acidolysis Process on Viscosity of...

Effect of Acidolysis Process on Viscosity of Cassava Starch

Abstract:

The cassava starch was firstly hydrolyzed using hydrochloric acid as the catalyst below the pasting point of starch, and then dried in the oven in order to get acid-hydrolyzed cassava starch, which would be used for the next size mixing. Effects of reaction time, temperature, and hydrochloric acid concentration on sizing liquor viscosity of acidolysis cassava starch were studied. The results show that, the viscosity of the acidolysis cassava starch decreases with the extension of reaction time, and it sharply declines before 60mins; the viscosity decreases with the increase of reaction temperature, and the change of viscosity is large when the reaction temperature of 40 °C increases to 45 °C; the viscosity decreases with the increase of hydrochloric acid concentration.

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Periodical:

Advanced Materials Research (Volumes 821-822)

Pages:

1118-1121

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.821-822.1118

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Online since:

September 2013

Authors:

Yan Ming Zhang, Xiao Mei Wang

Keywords:

Acidolysis, Cassava Starch, Process, Viscosity

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