Abstract
Experiments were carried out to investigate the viscous behavior of starch paste depending on the ratio of starch, sucrose and water. The viscosity of the starch paste was determined by the B type viscometer and Amylograph. The Scheffe's Simplex Lattice design for Multicomponent systems was used for the experiment.
The apparent viscosity, the flow behavior index, the yield stress, and amylogram were obtained. A linear relationship was found on full-log graph paper between the apparent viscosity measured by B type viscometer and the viscosity by Amylograph.
A quadratic equation was obtained for the ingredient ratio and the apparent viscosity and a special cubic equation was obtained for the gelation temperature and the maximum viscosity temperature. The tests demonstrated that these models were statistically satisfactory. The characteristics of these models experimentally obtained were shown by graphs.
