Abstract

This research relates to the analysis of a mathematical model for the interpretation of the apparent viscosity of starch aqueous suspensions during agitation, as well as the influence of the starch-water ratio in the pasting profiles. The thermal profile of the pasting test produces several changes in the starch-aqueous suspensions that can be evaluated through the complete knowledge of the physicochemical changes in the suspension, equations that governs the system and the instrumental conditions of the impeller viscometer. Differential scanning calorimetry (DSC) and rapid visco-profile of starch-water suspension, using the same heating rate and water-starch ration, were obtained in order to study the thermal and pasting changes of the starch-aqueous suspension as a function of the thermal profile and time, The use of the pasting profile, its first and second derivate as well as the DSC thermal profile, provide information about critical process taking place in the starch-water suspension such as the swelling and gelatinization processes that affect the rheological properties. The use of different starch/water ratios allows the determination of different pasting regimes.

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