Modeling Rheological Behavior of Gelatinizing Starch Solutions Using Mixer Viscometry Data

A Brookfield RVTD mixer viscometer was used to gelatinize 5.5, 6.4, and 7.3% (d.b.) native corn starch solutions, and a 6% bean starch solution. Torque, the dependent variable, was used to estimate parameters in a generalized viscosity model. The independent variables were impeller speed, temperature (50–95°C), concentration, temperature‐time history, and strain history. The starch dispersions thickened with decreasing temperature and had an Arrhenius activation energy between 6.4 and 12.7 kJ/mol. There was no evidence that retrogradation caused this effect. First‐order reaction kinetics was accurate (9.8% standard deviation) in describing viscosity increase during gelatinization. After initial gelatinization, torque decayed exponentially with time. Predicted curves followed experimental pasting curves when interactions among the independent variables were accounted for in the model. The major variables controlling the pasting process were temperature‐time history before peak torque, strain history between peak torque and cooling, and temperature during cooling.