Changes in the rheological properties of fermentation media during thermal processing
Languages of publication
The effect of batch and continuous thermal treatment on the rheological properties of a protein-carbohydrate preparation made from soya flour (a basic component of many fermentation media) was described. Flow curves were determined using the Brabender Rheotron rotation rheometer for shear rates 20 ? 600 s-1 at soya flour concentration equal to 5 and 10%. The dependence of the suspension Newtonian viscosity on the temperature and time was described by empirical formulan. An interpretation of the results was proposed on the basis of hydration and dehydration of protein-starch structures of the preparation and the degradation of protein and carbohydrates caused by high temperature.
Publication order reference
J. Iciek, Instytut Chemicznej Technologii Zywno?ci PL., Stefanowskiego 4/10, 90-924 Lodz, Poland