The gelatinized starch viscosity is measured because the gelatinization process will lead to changes in the physical properties of starch, including changes in molecular structure and viscosity. In the food industry and other industrial fields, the viscosity of gelatinized starch is an important quality index, which has a direct impact on the quality and processing performance of products. 예를 들어:

Gelatinization characteristics: starch gelatinization in the process of heating, 그건, from solid to colloidal state, forming a paste substance. Gelatinized starch has a high viscosity, which is very important for thickening and gelling in food processing.

안정: The viscosity of starch after gelatinization is closely related to its stability. The higher the viscosity is, the better its stability is, and it can better maintain the quality and taste of the product.

젤라틴화 후 전분 점도 시험 계획 [특수 점도계 포함]

조직: The viscosity of starch after gelatinization can affect the texture and taste of the product. Different viscosity of starch can be used to prepare different tastes of food, such as thick sauce, cake softness and so on.

Storage stability: Starch viscosity after gelatinization is also related to the storage stability of the product. High viscosity starch helps prevent delamination and precipitation, extending the shelf life of the product.

Processing performance: In food processing and industrial production, the viscosity of starch after gelatinization will affect the fluidity, viscosity and processability of the product, thus affecting the production efficiency and product quality.

So how to test the viscosity value of gelatinized starch?
젤라틴화 전분의 점도 테스트는 일반적으로 점도계를 회전시켜 수행됩니다.. 테스트하는 일반적인 방법은 다음과 같습니다.:

샘플 준비: 일정량의 젤라틴화 전분 시료를 채취하여 특정 농도로 희석합니다.. 가능한 불균질성을 제거하기 위해 샘플을 잘 저어주어야 합니다..

예열: 회전 점도계를 시험 온도로 예열하고 온도가 안정적인지 확인하기 위해 시험하기 전에 일정 시간 동안 기다립니다..

점도계 설정: 예열된 회전 점도계를 샘플 용기에 넣고 적절한 테스트 매개변수를 설정합니다., 속도, 테스트 시간 등, 장비 지침에 따라.

시험: 회전 점도계를 시작하고 일정 시간 동안 샘플에서 회전시키십시오.. The length of the test depends on the nature of the sample and the degree of accuracy required.

젤라틴화 후 전분 점도 시험 계획 [특수 점도계 포함]

Record the results: 테스트가 완료된 후, the rotary viscometer will provide a viscosity value, indicating the viscosity of the sample. Record the results, usually in cps (centipa second).

It should be noted that when testing the viscosity of gelatinized starch, constant temperature and humidity should be maintained, as these factors will affect the test results. 동시에, the instrument should be calibrated accurately before testing to ensure reliable test data.

We recommended: gelatinized starch viscimeter
FDV-C simple starch viscosity measuring instrument, in line with the national standard GB/T 12098-89. 기능: Measure starch viscosity value at single point temperature. 회전 속도 30, 75, 100, 150 RPM 4. 구성: A special starch F1 rotor, sample volume 10ml, a host, measuring cylinder (SSR system with PT100 temperature probe).

선택 과목: 특수 항온 싱크 CH-1006N, 마이크로 프린터 견적.