COMPLEX VISCOSITY-TEMPERATURE MASTER CURVE OF CORNSTARCH DISPERSION DURING GELATINIZATION

Complex viscosity (eta) of 8% cornstarch dispersion during gelatiniza tion at oscillatory frequencies (omega): 0.63-47.12 (rad s(-1)) was in dependent of the heating rates: 1.6-6.0 (degrees C min(-1)) when tempe rature was the independent variable. The influence of omega on eta wa s scaled by a frequency shift factor resulting in reduced complex visc osity (eta(R)) versus temperature (60-95C) master curve. Similar eta* (R) master curves were derived for data on 6% and 3.5% dispersions. A modified Cox-Merz rule correlated the complex and apparent viscosity d ata, and a power law model described the effect of concentration of th e gelatinized structures.