MWsun com '
112
THE EFFECT or SUCROSE Cum ACID AND TEMPERATURE on THE Viscosn'v ' AND CEL 511125qu or comsrmcu -- . PASTES _ mi. in: m m «I». '-s. ‘- MW sun com ‘ Ann Jouphéno Heinz 1953
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Transcript of MWsun com '
THE EFFECT or SUCROSE CumACID
AND TEMPERATURE on THE Viscosn'v
' AND CEL 511125qu or comsrmcu-- .
PASTES_
mi. in: mm «I». '-s. ‘-
MWsun com‘
Ann JouphénoHeinz
1953
This is to certify that the
thesis entitled
The Effect of Sucrose, Citric Acid, and Temperature
on the Viscosity and Gel Strength of.
Cornstarch Pastes
presented by
Miss Ann Josephine Heine
has been accepted towards fulfillment
of the requirements for
M. So degree in HODQ Ecgnomics
gen/W‘fllMajor professor
Date July 20, 1953
0-169
_ ' II mm;IIIZIIIIJILIIIIII Luigiii1ii "Hymn;M II L j " _ _
PLACE IN RETURN BOX to remove this checkout from your record.
TO AVOID FINES return on or before date due.
DATE DUE DATE DUE DATE DUE
MSU Is An Affirmative Action/Equal Opportunity Institution
c:\cimM.ptn3-p.1
,- "fr- -. - . - - . ~ may” _ ...
Tau Direct oz bJCFOSG, Ultrlc “Cid, on; -enperatlre
on the Viscosity and Gel 5t.engtn of Cornstarch P—‘
nnn Josephine joins
\
h Inesis Submitted to the
Graduate Faculty
n Partial Fulfillment of the Requirements for the Det4.
‘. \~-‘
c- r.‘ ‘-"‘ 0“":
UJprR LP Dwight/b;
tvject: Institution Administration
Kich; on State College
1953
gree of
THESIC
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hxlllhu b EILH;)\JLuLs1 .LL)
m? .: ,,7 .»,-_ r. : 7.
rte wrlter area S to QAPPBSS ner apprecletlon to
or. Pearl nldricl an: Ior their help
and glidsnee during the preparation of tnls thesxs, one
to Dr. William Eaten for assistance in statist'eol
analysis or tee date.
:~. I, .‘.‘~ _\ -‘ \‘ 1 \|_ ’1 _ , T" ' 1 . ‘ "4"_"
one also alsnes prtflaflfl tne torn rrolucts tonpsny,
hftO, Illinois for the cornstarch which was use'
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Presence of Electrolytes r . . . . . . . .
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ect o: lime and lempeictuie . . . . . .
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Objective Tests for Viscosity, Line
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I»TRQ"UTICL '
The cn11ent trend in iood pioductian is toward
simplification of recipes and methods 01 preoosr'ation.
Some resistance is u {G
Jelly em1wou1te1ed when chsn5es
are made in practices which have long been accented.
One example of sn31 resistance to change is found in
the 1eluct nce to ccett mom1icntions in the method
of cont ini1: and c3okin; the ingredients of lemon pie
filli115.
A survey of pie filling recipes in large quantity
cook Looks showed that generally the directi3ns ior
adhin5 lemon 11c 1;-lin5 recommend mixin5 all ingredi-
ents togetm111 and cooking this mixture until it thickens.
In c1nt1dst,coonin1 procedures in most small oucntity
coon Looks fol low 1.: conventional method in which all
the in51edients, encept the egg yolk and lemon Juice,
are cooked together hwtil thick. To this thickened
starch paste the egg yolk is added and the mixture
cooked lon5 enough to coagulate the e55 orotein. After
the completely cooked gicste is recored i"r.1m the heat,
thu lemon juice is added.
Se vertl authors of textboons on foul preparation
eXplzin that the le:non juice is added to the cooked
starch paste to minimize the hydrolyzing effect of the
acid on the starch and the subsequent thinning of the
mixture. According to authorities on food prepc'etion,
the rate or hyoiol;sis inczecses with rise in the tem:
eture or the castes and ”1th irn<recsed co1centration of
w 1
f-r fecsiulc exolem:v'11n for(D
(‘0
acid. This appears to oi
the convention 11 method recommended for cooking lemon
illing.‘ Iioxwver, it feils to explain why methods,
whicd are not based on principles or the theory of acid
hydrolysis of starch, oroduce fillings which are as thick
es tnose mcoe Ly the conve11tionsl met M11d.
we litercture contains regcrts Of a few experimental
studies on the effect of" sucrose 111 the thi115111'1115 oi"
cornstarch chtefi :ontsining reigtively smell preportions
13f stare: (1}, Lot, 43). 1kjlinited ;mnxn1t of 1cxd: on the
eiiect of lawn Juice 011 the ViSccsitf and gel strength
of cornstarch pastes he also been reported (8, lt. 56).
:tive oi this investigstion is to studv
J
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t:
C (F
(D
0 b—t
’.
(‘f
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I ’ ,a 1 s H.- n '1 ' . ‘ r~ ‘- ‘ . ‘ ‘ 1 ,
tfiu eiiect oi stitcrent concentrut1.ns o: s1 i
s ‘ ' v " r b ‘ " " ‘ -1 ) ..'- ‘ r W I '\ ‘ I“ “
VLsCority 1d 511 SLIBJbtn 01 a co1nstd2ch paste 1 Constant
a .m ~c~(: it '/‘-.‘"‘1 m“ 1 31"“ 1 ‘n‘itvfl*' 't 1 1‘ IC‘TC c _" .¥~‘-"..‘)\.‘n- .-K. k "9“. Lil, S’V(IU11L OLJ‘JC-I\.4LILJ‘I OJ t l—LIJ Utluc.* 1-5 to
,1. . : ‘ . I 3 ._ I '- _‘ , I ”I a r1 v‘ \ . 4 . . ‘
determ. n” the elicct Oi spec111c enounts 01 Citric nc1u
on the “'rvu ch€1sctcnfii5'tirw o” the ‘”HX“t 31 c3- .51 -u5»s~.a ‘1". s; V LJ. ‘ [A I ‘1'. ‘I‘( go “lb. :JU buib.
r I !v -‘ lb "'1 v‘ D 4 3 I I ' l ;| ' 1- r‘ ’\ . ’ 1 ' ,
oince tnu p1ch1t1ons c: seid 1111 cu n? used in this study
fell within the range of those dash in lemon pie fillin5s,
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it is hoses that the results will be interesting and
\
informctive to those concerned with producing high
ghelity foods by simolified methods.
*3"h! “'""' ,‘T" 'r :“A x. 71""
ALJLLH or slfsnnlom- L
Schoch (34), in his review of starch res e'rch, stated
that the chemistry of starch has proobsbly excited more
interest over a g1eetcr period of years tmi 11 he5 been
elicited by any other single substance. Only since the
late 19$G's has 1esl p1ovress been made in ely1inst1on
or the basic structure, composition, and behavior of
starch. hooern colloid chemistry has facilitated this
progress.
1"‘-' 1 ' ,7 V“ .- fl;- '. .
ul1::L'llCu.L 11 dubious
In l921, AlsLer; she sees (l) found that starches
1T)
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'4
:3
(D
(D
*‘J
(L
f'1
H m
U’1
1‘0
<1
(D
(D
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(1)
Q1
0 o H O t;
H D H.
O F b m :5
D O rt
.3
(’
H (n
of c-r
gave s tlne color. They stated that a more viscous paste
we; procuced Ly the starches which 'ave 3 red color with
iodine than by those whicn gave a blue color. In lass,
noodruf: chi Ltc hasters (5:) perf o1rzei a series 01
exteziments with commercial and laboratory ext1'e cted
coznste ches. They found a marked deviation between
the viscosity resiinxs and the gel strength in all the
starch sengles. They concluded, "esperently the two-sets
of measulem;:1ti emtz1es ize difle rent soints of behcvior
and both may be imgortent." The following year,
(Tl
Brim all and nixon (9), showed the same lac
between the11mgulity and viscosity values 01‘ 9 Kinds of
cornsta1c. a few years later, Knowles and harris (27)
perf'01med eXperiments on wheat starch. They stated that
the lack of correlation between viscosity of the gtMltinized
wheat starch anu its gel strength indicated that these we1e
measurements of two different properties.
Starch can now be chemically fractionated into two
components. Scnoch (54) prefers to call these the n-fraction
and the r-fraction. Other writers (24, 25, 27, 33, s7)
1rerer to the n-1‘1act1on as amylose and the B-fraction as
0 ‘-glucose units linkedH.
D.
amylcss, which is co;tose
in li11ea1 chains with n; t‘anching, gives a blue color
with iodine and is solutle Ln hot water. Its solutions
show a treat tendency to retrograie, that is, revert to
an insolutle state on cooking. In a 5 per cent concen-
tration of cornstarch, the amylose sets into a rigid,
irreversible gel. The behaviOr of amylose is of practical
imoortance in food preparation only when Mel formation is
desired. The most common starches, corn, wheat, potato,
rice, an; tapioca, contain from if to 50 per cent amylose.
Whistler and Weatherwax (38), in an analysis of starch
made from 59 unimpr ed varieties of corn collecte ifrom
. . . . 1 1 - w .,4 :1 - ~1 ..
hen kGXlCO, nri zone, and south america, 10unu the amylosc
EA)
cont1n1t va1ie1 from 28.2 to 2.o per cent and the starches
:aone from 7 va1ieties oi co1n 1rom the standard corn beltI:
. ‘ ‘ "i 'l‘ ..'\ v. " I I v '7 '| ‘, ‘ Y. ‘ ‘ "1‘9 7 .2 “‘ . f‘ ( ;‘J ’17.: )'.r ‘
averaged Lb ycl cent amylost. The auste1d deaional 1esea1'n
I «Q 1 g + . .21, a --’-‘. . ‘_ '4 4 ). ‘- 3"1A.‘ w. -’, 1,1... ‘Vl r:-
Latoratoly (oi) lounu that ta1cn 11cm COmmOd ~1innledEr
seeded JttS contains at least 73 per cent arylose.‘
1 W
Anyl09ectin is made up of nighly branched nolec11es
and gives a red to violet color with ioaine. It is soluble
in water at con. entra ions of 5 to l: er cent and the
solutions are relatively stable. Amlep? tin is tnt mostw.
ingortant constituent in starches used as thickening agents,
~“’.." ‘ " h. v - 1 . r] b ‘ . . . ~ . ‘ 1 . . , : . ‘
.F1Utb-tllc COILOluS O“ EKUlHlLlCES, and LS filling iOP ph‘113F
" ‘- "“' 1‘ m "1 ‘ “' ‘1 “ "‘ +1; V: .‘v " “-- 4 “ ' ‘1. ' " “‘1
(112th tC‘J-J- .L_1L"'E o A..1'L U.‘JEJ 'v C(J'11.,;OLA S LCAL (.1le ’ pi EVlU-Afily 115 LCD ,
cousin a major 11-1'op01tlt‘121 or azrylootctir. .‘Jaxy strains
or many con1 on cereals, except wheat, have been discovered.
.11,
1he starches from these cereals are made up almost entirely
of amylopectin and contain from O to 6 per cent amylose (58).
41fect f Swell.ing on Physical CharacteriStics
The literature contains nume101s reitren3es to the
changes which take place in the starch g1anile during
cooking. alsterg and Rasn (l) mentioned the sw-llinr
and rugture of starch granules. Erimhall and Hixon (9)
concluded that after the tempeiatuie of maximum visosity
was reached, the glenules becemewrinkled rather than
enlarged, tn; degree of wrinkling increasing with the rise
in temperature. hey resorted clanges Were not attricitatle
to rcpturin; of the g anile but to 11m 1eassed permeability
of the membrane which tmin offered no resistaace to e:1cha1ge
C1”
\of co.t“7!
AL 3 With the outside medium. According to Anlze'
and \Imnl1es (2), igunrile disinflma3ration was rhit an importein;
eta“ 1'2? :‘ (Ii/:11 14"“ r ‘0' (“‘1 '2 ',;)_:‘V"(‘.€.‘ if? r\ m Hrs-7.1; Y""'l(,;.-i-”‘ALLA lily-hi U" 4‘. .LL&—- AALALL r11 Cifiesduv.‘ \.I (.4 r'vrl... V A .J‘CJ
nternal
7‘1
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L A..J
II\
U‘
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( Q (T
0 FJ
C)
('1
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d D‘
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(1::
stresses incr:cscd to the extent of granule
rd tare. Kore recently, richtel (i) reported that during
starch chalVes oc curred, which
inclnned swelling, collapse of the 51 dies, solution of
some or the constituerns, and more or less complete g'eiule
disintegration. About this time, Campbell and co-worhers
(1o) substantiated that viscosity changes dirin_ heetin
wer. ca 132:1 by velli. ruoture, and cio.=rsion of starch.
Thar aided that.swelling of SCLFCJ suggested a mechanicalU
‘ 'V‘o Vi" ' ‘I ‘7‘ 4. ~1 r.l, pAr . 'r\ A" ' ‘J‘ ' ‘ '. .
exoianat1-n 101 :pid inc1e as in Vl:CotltV which alte1ed
H3
FJ
C)
2'3
(3
laracte1istics because of conwestion of distended
l granules ruptured, the starech “as dis-
pc scd ani the viscosity dropped Schoch (34) suggested
t hat the old theory of an envelope or sack enclosing the
’ ' ‘ — N 1 u‘ ' v ‘ r f“ 4‘ "‘ '._‘ ‘ 1 ' r‘ ' k T‘ ' ' r ' 7
ste'cn tranule dtpdarcd untenunle Una taqt, lusteau, the
Lust Le r' arded as gel particles held(D
[D
V“
(b
0‘
swollen grenllr
."/.’—
{Egetner by associative hydrogen bOdUlug between braucnes
. —. ' I?) 1‘ a; ‘1' ~r. +3 .
In a lWflJltW Ch. tue I.dUllH55 cu 15amc+
f.1
.2
ya
Il'
W,
, . ‘ __‘
CI tzh: r-Iltmr
research workers, Kerr (26, p. ll) concluded tnet swollen
g'anules Slowly cantruct mnen maintaLneu la Wetfir e
‘vn-‘\“..‘ ‘V (1- 2;, - 1 l g ‘ | 2" " 'J . "‘I
v
~‘e ' .r ‘ n w ' ‘ r 0 'V 5 r‘ N ‘\ . ,— - .'. v “l ' ‘fl . h A ‘ ‘
EPQHULBS hgg legilt Iron sevpx— asltdtlen, chemical
r» h." . 4. r\ ‘ ~ ' « \,_ - 1 '1, *+ .1 ‘. ‘0 . ,.-:
S *A$.'~Jil UILJBIVIOCE‘ EELS ll 3"(:lJ.L .ltl 1",:1 U81. GL4L .Llp- 3J0..s.-IlL_o
‘4"?1 1"(‘ ' '7"' [1H] ' ‘(W ‘Tn ) 1 ““7 ' ‘9
.IL‘y-AAA’nf.‘ L‘kltv‘ -5.qu I. ‘-'l nlhzaa LJ Lil};
“ ‘ . .r'? I r r 1,
Jul 18 uellned es e
. u‘. 0, H ,-'.:,'1 1- “(.1 .-‘. - ~. '..-» . ~,-
COCfiJLQtLUU u; a Lolloleel llmllu. aelatlon la La; ter.
\' ‘ i .V - y'l..‘ “" ‘ - vx‘ . \ I ' . , ‘- ' . - - ' ‘.\. -~ 7 -..«
Elie-.4 to CL 53‘ .1.qu 2hr: COV.L.1A1:._ (AI}- EOllq.~lYle U1 tilt; COUZL’J'(1‘
Stazcn pasce.
\
In the literature on sterih research the termI
"'1‘« 1;?" “ 4"“. C':+' .' ‘- ‘ ‘ ' "‘- v\+‘ 3“ ‘
(‘IJ‘_,o(l‘ ezkt VJ-L5~ K; ‘3; .L VI], .LEJ ’J .; (:‘l J. i '3‘ 1L1: .‘ Jl‘f h- , C ’ *7 .
V
V.5,n-\-|..~-. v V.“ . -. .- . .V :l- .l.
13 CSLcLlL4H5d 1y tne ‘Lth US sneeglnm stress to
the rate of Shchr. Accordinq to Caesar (ll), “n1
to Bechtel and Fischer (6), consistency and viscosity can
be used interchangeably. Sjostrom (35) decidec that
inst tin: sari: xs Ii: 3U}
fluidity or viscosity in a pasUei
homogeneous liquid. In the paste, viscosity ;s caused
largely by a susoension of coth the whole and 2h. dis-. L
‘ . ' ' ‘ . ‘ j W ‘ 1 “ "\ i ' a . ‘v f. . “ g ' ‘I ‘ ': \
inteureteu glen.ies, uhh the cegzee oi Viscisitx is eU
»- ,- ‘ p ""‘ . ~ 9 ta ' ' 'I h 1 ‘ .l" V’- . I ' ‘ “O I ' “
Leas‘ire ,1 t.::-, (extent to .‘JHLCM smilim. 5c- titles I. I 0m.
Some of the variables which nay Effuvt the viscosity
of e starch taste include the inherent starch charscter-
istics, treatment of starches during msnufscture, mecnenicsl
injury of the perticles, concentraticn of the starch,
presence of materials other than starch, time and teuper-
eture of cooking, snu pH of the cooking medium.
"
Inherent Starch characteristics
It is well know that the inherent starch character-
istics effect the action of the granules during cooking
:24
:3
LS
’Q
; 5%
0 VW
.>oling. This has been mentioned previously
in the discussion on chemical fractions. In their work
on wheat and corn‘starches, Woodruff and Kac Masters (39)
stated that some of these starches yrouuce different
pasting results, a fact which may be of practical
lO
significance to starch users. Mangel and Bailey (29)
found that hard string, herd winter, soft wirter, and
durum wheat gave different results. Their conclusion
was thst chemical difierices, vhich cause dif‘erences
in physical properties, are ;HobLly comglex in neture
and msy be attributed to morphological differences in
the starch granule. In a covwcii on of vsrious Limos
of commercial starches, Nutting (El) found that potato
stsrch swelled most and gave the most viscous,'unstsble,
.end verisLle 1L5 te. The exyerinents of narris and
Jesperson (31) with wheat, barley, and corn ascrce
Verified the stove finding. They reported e sin.1iccnt
difference in the swelling power among these kinds of
starches.
-3
irestment of StaIches duiing Lsnufscture
l
mhe effect of treatment of starch during nsnufscture
has received mucn Htextion fiom ieseercr workers. Woodruff
and Use LLasteIs (o3) pie,e.cc their own ccrnstsrches and
made con,orisoi with commercial ,roducts. They discovered
measurstle uiicicnccs in the ccokin: properties between
the starches extracted by various methods. The exyrriuehts
by Caesar (ll) on three comrercisl cornstarches indicated
ll
varietitzn in their swelling power and sterility. Two
samples thickened more quickly and to a greeter degree
than the third, whith thi dless but also thinned
more slowly urd to a lesser degree than the others. In
a discussion of sterch characteristics, Sjostrom (o5) said,
"thin-Loiling indicates these starches give a paste which
is more fluid than that of ordinary starch, and by suitetle
modification of treatment verying degrees 01' fluidity 'en
be obtained?. Campbell and co-workexs (ld) cmrhosised the
need for selecting a starch which will produce the results
T1
:’ 0v~ Alvddesired in cooking various food products. commented
that chemical and heat treethents in productic..n may effect
st rch gesting ct1c1zcteristics. They LoLzted out thatw
’ J—
drying 01 starch durinfi menufecture may result in a slight
gelatinizetion whic h increases the sbil it3 of stare
nechtel (b) verified these facts and pointed out that
ver; us scmyles of the SEre dcsiLnution nzy give different
results if they have been precured under different con-
ditions of menufecture. After studying laboratory ex-
traction of wheat starches, Harris and Jesperson (El)
resort date in starchconcluded that it is useless t O
res esrch unless the technique of chufscture is included
also.
Concentration of Starch
3w ,‘ . r .1.-- ._ x ‘. H v. u x.The extellments o: nhnef end uedtes (u) SuCqu tnut
D
s the concentration of starch was increased there was
an apprecistle decretse in the temperature of the first
measurable chenbe in vis"osity. There was also a marked
increase in “eximum viscosity and s slight decrease in
the paste temperature at maximum vi: osity. In ajoitjon,
the point cf greatest consistency was more abrupt and
the sutsequent ”ecreese more ragid. Besides substantiating
tthe findiu s, Fecntel and Fischer (6) and Brimhell and
Hixon (3) establisncc the fact tnst beyorl the point of
a critical conzentration cf sterch, escn increase naje
enorrous ircrtaSOS in viscosity and rigicity cf resulting
testes. Fechtel (5) end Lowe (23) reported thtt the
extent of tresncown of starch gastes, after they had
resched maximum viscosity, was hrester in tie more
concentrbted pastes.
Presence of Electrolytes
Distilled water was used by Eechtel (E) in mthlng
tests on starch, because he found that the presence of
electrolytes affected the final results. Richardson
EHKJALL§9iUbOthaN (52) reported thc stsrch had wrectcr_,.,
F‘
(g1
swelling tower in distilled W'ttr than in the piwesezce
of any salts. Distilled water was used in the work
reporteu ty aoodruff sz;d Lac Lesters SH) and 'y Harris
' Jestelscn (S . mors e ens his co-wcrkcrs (QC) used
srying ccncentruticns of dry nilk solids sno sttrcn
witn botn tap water and distilled water in their exceri-
cents. They concluded that there was no appreciable
difference ii". J51 stl'exr't'n of tZYinl-Z pastes Intuit: with
distilltd water. dowever, withv:
C“
('1’
(I.
’1'
r-
N;
p.
81. tilt: .L' LL31;
thir pLSteS they found tnct viscosit' nts :rcster with
iistilled water than with tap water. Pisno (8) stated
ccnsistcncv oi pie Lilliflgb an” that stability, viscosi.y,
LLQ tvnucncy to 551 varied with differtnt mater suppliw
fie nodes that e chtnge from tsp meter to oistilled water
or softenea water frequently resulted in noticeable cnanes
1!} CCdlSi: t-nxcy 01 (1)3 I'i.lMitgs.
he “tomay VISCOUKCQP (p. 27) was used by Alsberg
and Rash (l) to study tastes of 4.5 to 5 per cent concen-
tration of‘ courcrnicl c011Aarch in a water medium. They
repOitau tth there wele no 5,,nliitsnt changes
Tne initial viscosity *ise
Viscosity rose gradually f
o .a maximum at 91 Taey c
1
J.grd‘Ja changes occur
tures and that gelatinizat
trn*sition point. These f
Caesar ill). who susaested
init131 change he accepted
arch under :ivox
ccncentzmdxzxi. In additic
consistt-mq/ Chaz‘njes in st'
the four phases: ‘(l) star
(1) gelatinization of star
artial rurture of st0.
rc-t
ssociaticn or ret.*1icp1
OVE‘J.‘
c:nuiitf;>
Fl)
up to 6603.
‘ ”'0 1 Or! ‘
oegan between to anu 68 o; tno
rom this p.nn1t until it reaciried
oncluued that simultaneous and
a span betmen tr soc tenoera-
icn tengercture has no sharp
f
Vindings were subs antisted by
th re cf theat the temporatu
r.
th gelatinization point ofas r;
ms of cooking; and spoolific
n, (Sscsza‘ (11.):fouxul tturt tine
rch and water oastecvb! comprise
ch and water suspension,
ch g'anules or thickening,
h cells or thinning,
flexing upon cooling. Although
starches may vary in the time-temperature viscosity curve
that the. nuke, most of thon have similar curves. Caesar
and floors (l2), hechtel (5), and firimhal and hixon (a),
and nany others have verified this starch beudVlOl.
Both time and t
, P. 4.53th‘h punt-.98. o‘LCCOI‘dlng:
lovm:r 3d tlnb'tcr)+1“tire cf‘
dec
zwperatuie affect the-
to Bechtel (s). ratid heating
nitial rise in viscosity,ILA.
th
reas.ed the time at which starch pastes needed to be held
L:
y)
at 9000 to reach maximum consistency, and increased the
viscosity of the pastes. When the water bath temperature
was raised sufficiently to produce pastes at 92° to 9400,
the rate of heating of the pastes increased slightly with
no observable effect on the curve of viscosity rise.
u)
However, continued cooking aL th hirher temperature
caused a greater breakdown in paste consistency. This
decrease in viscosity was intensified by agitatidn.
hechtel (3) stated that when starch pastes are stirred
during cooking, a difference of 20C in bath temperature
produced less than lOC change in the temperature of the’
final paste but produced noticeable changes in paste
prOperties. he concluded that there appeared to be a
smecific temperature at which each type of starch
gelatinized at a steady ate and at which it could be
held for a reasonable time without excessive breakdown
viscosity. For unmodified cornstarch, this tempera-
ture was about 90°C. These findings have been supported
by Ankcr 'nd Geddes (2) and by Lowe (28). Campbell and
'co-worhers (lo) stressed the importance of knowing the
effect of the time and temperature on the selected starch
if one desired to produce uniform puddings or pie fillizys.
According to Eisno (5), pie fillings for commercial pro-
ducticn should be heated rapidly to the Optimum temperature,
removed immediately from the cooking kettle, and cooled
quickly to produce maximum viscosity.
In most of the starch research, the meter used in
making the star n slurry was at room tenterdture. However,
mixer end Decides (27) made starch slurries with water at
fT‘y0“ - V ' » - - ' v~ r‘.'-- vv' -
45 o chi above this temperature. luey lound that afilelné
deet to these slurries produced a merged increase in the
. ‘ ' M‘_ f ' r‘ «a .‘ ' 'a l \-I
maximum paste viscosity. luey also steted thet lelnb cLu
holding the suspession at room temperature for 5 minutes
'0
before cookiug'iMCrec ed the initicl gelatinizetion temper-
ature LHJ kFOduoed a nore viscous pests than was obtained
. c ‘ 'ir' . n’h‘ ""J l' ‘ " r‘ . V ' . ‘ V ~ “ "o . ‘ . .\.1‘ "" '4
in testes v 1th were C20:zd imrwdistelv dfter mlflluw tuh
Effect of pH
V
It is generally agreed thst the pH of the stereo
10" .. . -' . .--..° _ ,_.v - . .3 ‘3 .- .. \“V~
lé-Bttb .LLb CUU:-1..:. pl cystitis-E. -uOh<:V*:l, tut-1suspensicr e1
literature Aces not give a clear-cut picture or thes
effects. es mentioned earlier, some investigators ex-
tracted the starchts which they used in preference to
commercial produzts. Residues of acids and alkalies
used in the manufacture of commercially prEpsred stercnes
introduced variables wnich made controlled studies
l7
impossible, they felt. host of the experiments in starch
research have been done with inorganic acids. Bechtel (s)
adjusted the pd of the cornstarch slurries with HC and
NaCH. He concluded that unmodified cornstarch showed no
breakdown between the pH values of 4 and 7 after 20 minutes
cooking and that a given degree of alkalinity caused a
breakdown of paste viscosity. The pd of wheat starch
suspensions was adjusted with buffers by Anker and Geddes
(2). They found that there was a decrease in maximum
paste viscosity With increased pH. However, the control
sample which had a lower pH gave a greater peak viscosity
than those which were buffered at higher values. They
.suggested that these r sults may have been caused by the
ffect of ion a sorption on the granules.
Harris and Eanasik (19) studied the effect of acids
and alkalies on the cooking of one commercial cornstarch
and several laboratory extracted wheat starches. They
reported that cooking starches in the acid medium inoreased
granule swelling at temperatures of 900C and above. NaOH
increased granule snelling at 73°C and above, but the
increase was smaller at 9500 than that obtained with HCl.
The work dons by Horse and his associates (30)with the
dry milk solids and starch pastes showed that the addition
of vinegar, sufficient to bring the pastes to a pH 6,
caused the mixture to curdle, which made accurate viscosity
readings impossible. The pastes were cooled and were
found to have an aptreciable decrease in gel strength
when compared aith similar gels which were not treated 4
with vinegar. Chapman and buchanan (14) did many experi-
-19L
ments wita c unstar31 pastes and various inorganic acids.
They cox:lu, d that addition of acids in concentrations
as low as c.0025 R CfiU?td a decrease in viscosity and
that the addition of lilute acids to the starch and water
s‘stensions orevented the formation of gels.
'According to Trempel (56). most pie fillings contain
varying anounts of acid which gradually destroy ordinary
starches and cause these starches to lose their water
holding ability. To decrease this hydrolyzing effect of
acid, he recommended that the cooking time be reduced to
a minirum. Trempel_added that bahers often cut the cooking
time so much that the starch is not cooked thoroughly or
that they overcook the product and destro" some of the
starch. Recently, Risno (5) stated that cooked cornstarch
tpastes may become thinner on holding after preparation
and suggested that this change in viscosity may be caused.
by rupturing of the starch granules or by the conversiCul
of starch to dextrin, maltose, and deXtrose. he added
that this conversion, which is accentuated by acid and.
*4
L3
heat, may result in a rapid thinning when lemon juice hos
been added to CuCr:eo fillin5 end the hot mixture is allowed
to stun; for sev :31 hours. JiSllD also reported thet e55517‘.
I I'J'
or other tuiferi 5 material could counters t tnis tn
effect. Lowe (23) sugoorted the theory thst acid caused
hd, that stiffening('1’
fw
H ( :3
U Q F4
('3
0 £3
F"
U)
[.1
s Lycrolrsis of the s
power decreased as hydrolysis proceeded. She statcd that
workers have 5enerolly agreed thst acid nyorolysis is
more rapid with increeSed pLS e temperature, longer hold-
concentrstion. Lowe did not state the kind of acid or the
mount necessary to produce this hycroly is.
In e report of recent work, her: (25) saio thst it
has been presumed thst modification of starch witn acid
is the result of a limited h3diolgxHi of the carbohydrate
molecules durin5 "nic the high polymer is solit into
molecules of progressively smaller size as the potion ofV I_
the acid continues. nonever, the result of inVesti5st'ons
coulu ixniicste that, Lnnnar wetodiJiChNUiitiOLE,lV&MH zicid
te5in: to wore on cor starch, the strsi5ht cxsins are
-prctected by the formation of a resisttiit conlex in
vunhfii amvlose amni-xrotioles of sur”C)pn ctin corntnxna. Thex
v A
cs are the first to be split’t-)
branched et"loysttii molecu
and this disinteprtttion and we"”enixg of the 5renule
struc ure may exglain why pastes Ha-de with id- tre ated
sturcn Show a grnat reduction in consistency. This same
low viscosity starch, cooked in a rtlativclf 83.;11 plO~
portion of water, m1yha a a very high galation power
deepitc its extensive degradation as reflrcted cy its
‘ I - - "f' 7 1’! :I '0'. ‘3 I~ " ’
Caldestcr ic) :Atrt7tcd CCAUFthipJ Liam gollow
"‘ 1 (‘1 ' ’ '1 ‘ l_-. fix -- ‘y "-4 'u L 'r‘ .o “’ - 0'.“ -.I (T 9" fl '. v
C 01.1'11rx"-(4.1.. o Wilt“: C 301:5“ L‘ ‘J(;)L. (a(:351U Ch); 115) 'VL.‘ \, . ‘_I~Au vet) buhl
‘ ‘0 1 ‘v 'I ' I'I4 ‘ “' "I: ‘ 1 ’ ' '1 \'.~ '
L'tig.»“:v.1tt;’fi.1 t1.L:-. \ Mb1 1:; will t 1H S1L..tLC 1!, -D'. 0: JJ. 1.1m)
' . ‘ ‘ "l - x ‘ . . ‘7 '. -3. o r ‘ * -, 3 "\‘V‘ “ ' o u.‘ :
Juice toy ,oit 7L tau lioaiu. Lion buojcctivc uUdeVutinl
u‘. 'I.‘ 'r ’o ' ‘- " ‘ « “ ‘ ' ‘ n . I " " r I " "N“. "' 4 “I 1 " y, 9'
811("3 LCPQLLBLI Cllu‘t hilt: :CLE \DI (“Ct-it’s CQULLKHA Ii-L 911 4.721;;ng
Jalce seemed & cougar and toot too 1915 a; pLEtcS to
“. :,‘ ’. / r . ‘n t’ . ‘ o. ‘ ‘r I’ ‘ ‘ ‘ W ‘0 “‘7 . ~
hii¢i lzmon JJVHBXHH7DUJQQ Mt tde'fihllfi tic cQJnng
p;,rzgxnixmitnout tkva.udiitd¢n1 of JUiCB. ghxéiester
continue-1 tiict t‘m; £11111th :71 icamo 1 Juli}- to i; oer cunt
COrnhtarCA poste s, whicd were sweeteneo with l .3 pgr
cent sucrosc, brought about an inccsxse of gel ctrvigth.
In ;cstc: mane with the some p~o7;;tion of cornstgrch
an& 23.3 per cent of sucrase, the addition of lemon
)LSCOS to for: a colI
|
‘ \4
juicz couscd Iovm slyu[molicblc
which oluost Field the 5177:1170. of the mold. Lemon
fillings, .uue by varying coastituouts, were studied
- f‘y 1' \ ‘ -. . I __ 1 q .\ _ '_ .. o u _
Ly_ouioeste1 \li). SH): stcteo tart the lzhdfl Juicc
I
is
Fl
COJntorccttd the go weakenin: effect of the sugar. She
also yooorted that the juice was more effective in forming
a strong gel and in controlling synnresis when it was added
at the and of tne cooking oeriod 11thnr tnnn with the egg
. - . ‘ a ‘7 I- u , «‘ “ r '. v- ‘ ‘\ 4
yolk in the scCOno stois oi COOALIL t1: mi .w;urc.
In this review, some mention has been made of the
geltLon 01 cooled sta1c 1 pLstes . Additional studies
t l' 17"" ’(J r. 1 .1 “1.”. *h ‘
nave 1,“1 L419 \1hhdlflxduuSL49 thw27¢;. )lOHcltiwo ofI.L
,
Sta-c1. vc-trl (C )1M31ted unmodifien coxnsto1c n sus-
\ ‘ ' I . V r\ ‘- f‘ 0C l', ‘, , ‘ +‘ ‘ ‘ y I - A; 'Q. 7w 3 x {—
Pemblaus to cl 111 tnui cooled them lJ a vats? bath
‘ A 7‘ I". ) - r‘ ' .‘ 4 y - . \ ‘ \ V ‘.
nel1 1t LL v. ooma gels more tasted at the cn1 Ll 4
nours tnui others at CFWBEHL113f 24 no rs. 2&3:fonnd that
2‘
' ~ ': - . 1" w.‘ r : ‘ 1' ' , ,.r\r ‘ r.-- #1 r.
tn» Pi1.o.tv ann L1rflnin7 stzsn7tn iflCLCuSEd most a” -1b
" ‘\ " . I D ‘35", I”: r '. ‘r l‘ v’~,--‘ - 1“- ‘ «N '1' s r I \ r
but; IllSt laid 110-135 71111-1 {171. b tilt: 1110‘fl-‘(31S( ofter thrzt
"‘ - ' ‘ I I ‘ '. \ . v 1 ‘ 1‘7 ’1" .. I" . -\ '. \ 3" H.
t.LI;(3 techno '71'0751'etle 11.1}; slomr. 1:113 ..ol st1onbth o:t. .
fi ‘4
(x
postcs cochvl to 3403 was greater thrn1 t:1~: gel strength
of paste. cooked at lone“ tenpsxotu1es but decreased if
I
coolisd beyond 7401). miditfioncl tes S, in 771117271 theL1,
slugries were tr01gnt to 91 6 with HCl, were none on
‘
ac io-mo1il ed corn t'1cnes. These snowed tnst the rigidityU1
and brcakin; st1t7n73th 111 not dec e'se to the same extent
ha
\\J
K)
ed. 7fi1ect(D
that the viscosity of these 'stos decree
starch was used for the eXperiments of Knowles and Harris
‘ ensions in aO (I
._L
C’
U“.
(‘f
(1‘:
’1
0.4
(D
L:
(27). They lound that 6 per 1‘
(J
\
water medium produced firm gels. The critiiel gel formstiwn
temps.iature was 90°C, and above this temper'tue the gels
were firm. Below this point the gels were weak and showed
syneresis after standing for 10 hoars. Woodruff and '
Nicoli (40) did some studies wit:1 stsrc helsti'Dn and
used photographs to illustrate their fino.ngs. They
concluded that 5 per cent commerc isl cornst are} castes
cooked to 8703 9:9 od13ec very mah, granular gels. Some
ssnples were hc1t01 for lt and for 30 minmies et t1is
temperature but there was little 1n71ovemnt in gelation.
7_3 . i ”a ,. .- OC 7 . 77 7. . ,
destinq to goo, 95”, and 9J.b 7geve rels wnicn were\
indistinguishntle from each other.
H:ect of Sucrose
Further work by floodruff and hicoli (40 was done
with 5 56? cent sushensions of corn, wheat, rice, potato,
and cassava starches and varied amounts of sucrose. With
the addition of 13 or 50 per cent sucrose, it was found
that the root stsrches formed increasing y softer Hols.
The s1iti on of 50 or 60 per cent sugar produced a syrup
O
#4
instead oi a gel. Shem the same oercehtsges of sucrose
were added to the cereal starches, there was an increase
in transoarency and tenderness with each increase or sugar.
The addition cf 53 per cent sucrose produced a *el that
would not hold the shape of the mold, and the addition of
63 per cent sucrose made a syrup with the cereal starch
pastes. All the sarnoles in the above tests were left in
the molds for 24 hours he:‘ore trey were checked for firm-
ness and wer ,hotograghed.
hester (22) reported some comoarative studies of
0')
physical prooeiwti of pastes made from cornstarch, soft
wheat starch, soft wleat flour, ha’d lest starch. and
hard vhcst Ll our. She used the Eratehder amylograph and
the Brookfield viscometer for viscosity he'slcemehts, and
the line spread device, descriced oy drawemeyer sud Pfuhd
(18), for measureme xit oi the sgreed of Jasstes. Gels were
aged and then measured for rigidity by an EAhutlrgc
Ridgelimeter and for elasticity and breaking goint ty an
embedded-disk method, which was similar to that descrited
by Seare ant Msrtens and modiiied by Kerr (2;, p. 152-157).
In her resea"ch, Hester used 6.; per cent cornstarch in
distilled water for the has ic starch paste. She reported
the effect of 15.9, 23.7, 31.6, and 59.5 grams of sucrose
r}
per 130 grams of water on visc mit3, spreai, rigidity,
73“.
.4-1;
elasticity. and treekihg pOlHt of the starch pestes. Lhe
cahnlwlle d the t incressihg concentratiJus of sucrose
increase; he teasergture of the initiel vis c L‘.ity LiLe
:Jui tn, ten; :LL ta~e o; tire mixinmun‘vlseccixrr ef the
corhrtsLeh yestes. Jith the lowest Luccsse edditleh,
15.3 grams. she fauna that the peak of th: vist051ty
curve was hiLJSB than thet regened LV the COrnttchh
th water Rests. dowever, the increased quantities of
sucL*Le, Leyoud the li.9 gre: concentratian, resulted
' c ‘vn
1n LA ..11 OLLQA
\ll
SELive guagrezxas ir1*xisxnasixgr Of' thv> :OLLn HeGil
‘ ' \ ‘ V‘ ‘ I’H‘ 0“) t1 "‘ o it‘- 9. \. "1'
In th~ tests on é,el Etfuflz 1, Jtibel 2L Luand thut
the t.eLs sf the '.L yer cent cornstuych paste' lus lE.3
grams of sucrose geL lQUULems a: water were Slightly
A 4" 4'.' -.-u ' AL": "\‘ "IV‘V‘I1'VI 1 'fi' "' ~- ‘»
1:5: Plrld tan tHUSG ul ilmllgL ,qSCtS ultJOdC ELCLOEU
Witt L cohcezL.L-Lt10h of £$.7 gers 0L sucrose, the gels
’4
retained their £023 to; 33 to CO secoaus Lhu than collegsea.
'fiit?1 sucnnase LuLneLMLLLt :an ct'.él.t. gLans thi d3u53 ngth
in thu LSSiC cornmf tarcn Laste, thin pus tee luSteuu Of gels
resulted.
m >~ r n ‘ . t _~ .‘ -. ' .' . ‘- .. v. v... ' L
Lr‘mpel (36) Stattd tnet the edultLOh 0L LULQL lulbedV
b I. CLIC-the gelatihizstioh temperature of a stszth and wet (D
1 fl
pensish. He ~0M1 irLJed that the 'ud itioh of seven to eight
ta :3 h in a scciiied
DC"
C.
E.-
D'-
(“x
b‘
J
{T
(‘W
If‘
{.3
‘u.
H rO-
C)
O :3
(I;
r. \
I
()
LI.H [a
O F")
0 (-
’O
V'3
U 71
. fi fi _ I ‘ u.‘ '7"\ «A. 1 ‘* o ’
c1120"; (31 'i'J-Elt‘dl' .8‘0 llted if incomplete Ck/VI..L.153 01 12:18
starch under ozdina ry cooking conditions. The resqlting
;l JQS cull, thin, and nai a raw starch sste.
Trempel said that tho 9“? “rt on of sucrose should not
'tc greater tdunx three gunk one-half tinmfsizxc amount of
. > ‘, ’ . 1‘ v" ‘ .\ 1“ -\ ‘ . - w ‘- . ,~ 4- s ' o _ _ o ‘_' t ' V : _ ‘- ‘
:tuycg uses. in): tn: bwét IEEHLtS ijtm$m.lug pl: lllttnLS.
‘ I - ~ , r ‘, . 9.1 . —‘. -~ ‘ ‘ u r! v. , “.‘ I a 1" I‘_
ma COJCLJQGQ tbs tn: “Blunt o1 tne sabc. to to coonco cs
"3
- ..,.W . .. ,A -. . V ,- , v .‘ ,.g .' ,1- "
what: snoxto not ehtecd ta .c tnu hcicut ox0“
'T f.
('1’
C)
fl E
’7 f
tnc starch. “do: ioncl sass: reidired for flavor should
be all a to the not, “oohcd ogouact.
£dt n mun; research warmers agree noon somo of tns
physical properties 0; starch pastes, others yegort co‘
flicting results. fiucn more invcstig; ion is needed for
otter undusttgxiugg cf the effect on tJu,1uau;vior of the
sta'ch arsn118 CI ooditions of other materials to starch
and water ptstes.
' ‘fl 4 L _’ r“ V +0 ’_ ' . ‘ v I v ’_ L‘ .3 ' ~ " '7‘ y . _
C dccctvc -es s :3? Jlsc351tr, Llne UPPBLJ, and ucl otrgn,
(. - \v , "x ’. L ‘\ ‘ . \ ' I I ' i‘ . , ‘ I ~ ‘. .*
some o1 Emu thlacterlithS OI stszcn os'tus ore
v... 1..v,.- _ .._‘. ._..'..‘.
viSCCELt , psostlc-tv, $9. strcnbtn, 1n; JibLQLEV.
I
n ’ v‘ \ r. 4 \ ‘ ‘ I 7' T‘ I ‘ “ f‘ ‘ ‘ k '0 ‘I ‘.
>‘a. .oss oi :ttdcn1 gusts: cuw:<JecctuJJua1
V‘ \ §‘ \ I ' \ \' yr ‘ ' ‘jl . . .~ ' ‘I ' "‘ -‘ -\ "~~ v n'
by tests o: tn»; rxnvtslr~l grol_..e31tles 01 the oustcs.
tr:-. V- F
(A: CD}; 1L"; II;*:€137JTUKL':‘11T.S
’w . - m-.- - t _. -. . ~-~~."-—~these: consistomvter. -nls is e continlous recoioingWC-
\ - I u _ I " A. ‘ ’ .“- ‘ ' _‘ c I ' ("V \ “
spearstus wnicn neesures $0V3Ful anractrristics c1
. r~ ‘ - r \ : 1‘ -- .' P 1. g f s". T ' .‘ . .-“- .
stgrcn ggSth simultaneousi' \lo). -ne stnltn slurry
batn, tne temperature 01 wnicn is raised at a regulated
- . ‘ ‘ . r 1. . 3' , \ ' 1 ' "I", I ~ I. ' r J ‘_ + I
rate. n puddle. CQAHMC: 3 LV e snnit to on ClGCurlC.
motor, is susyenned in the beaker. The motor and
H vs at :onstent soeeds, eno the changes in VlSCOSlty.
ere i.;rp:zied by tfnatiifiiurenczs ixxtflnerzbactrioal input
to tne motor necesserg to maintain a constent speed of
stirring. After the st r:: is cooked, ctld wster may be
introluced into the bzfln and the characteristics of the
cold paste may be net-ruined
This acteretus .s retortes to Le warticilarly wellA
adopted to stgqies c- testes with r letiVely high concen-(
tretions of starch. Caesar and Kocrc 12) reported tnut
e concentre isn cf 20 per cent ster"n is eerily recorded
by this instrument. Tne con.inloos gist“:
obtained in this test intluues the gels in'zstion goint,
the seek viscositv uitn a definite cooking procedure,
stec‘Iic VisCQSity alter e ”rescribcd cooking Operation,
V
‘ < ~‘ -. ,.r. \ 4 g ‘ " v. . - .- - -\r' ’ u . ‘
rste oi incltese in :sstw UOJY Wlt; decreesed tentereture,
emu cold paste bofiy git e; e eqeciiite time interval at
the lower téhperet re.
T“ “ "’-.‘. “ ' :"" ‘- ‘ a m . *'-\-“1 ‘ ' ‘ 1' L.-
grooni1e1d 11t”umtttl. -013 tor511ue- Lyyt oi viecoaeoer
(“2) coutu1115 soiu11es of VCPiTUS cagecities whic :aAge
from 1 to 10-; yoises. inese sinules are driVen Ly a
:ynsnxozloJe motor. Tue 11:33 sit! u»a-11eg‘ts o: the
cooked geste are meae Lt different rates a: sheer end
’0 "t! 5' A~‘ . L \Q “I (kid: "‘
file BAylflbbfiQ in tetmb Oi ROASdSc
(3* n .- .1 19 \' r~ ’1 '\h* * ‘- 1 m‘- . ‘+- — yws n v ' c: f\"‘7f‘x~+- ’n N C a ‘ ' I
you; .I".;' u .. -2; a .' I .lt u VJ‘L.LJ'-3A Jig -221“: or}; -L.. a:‘. .4 1. 01
m'r I \.‘- ‘ 'C x ‘ ~' ' \" ‘5“ ‘. c.‘--,. u.“ 7.. -‘-': ”MAE
th';-I'zul.1 -1”; ti“? Vi, CUEitbf L31 t1 C .).;.L s. Lu). x..l r'uS'avuo 4...“:
l ‘ w .311 ‘\ " :7 - ‘ .‘\'l.; ‘1“, x ‘ 4' . ":— ~,‘:~.-v.t-\: 15. A
St CAL.K:11 J.» L)" sat....i.La;‘.‘: ' C...‘t‘\4 ‘vb'Uxtbut L 0L 4.2.x L.A-&A1‘A ‘5» a Add
. . 4 .1. ,.- ' 1 A." -.; ,—V ' .3yubtd 1e .11upwx in e 0105;; mohtt11hr‘znx. he11 13 u
«- 7+ ~..- ..- w..s . m..11 + mt.“ +L<COLifftLJJL t*:r~1(“li'é:.t'll'd LLtfl, ;J.L £11.; L.l-~+:«' Cw ~v v- 1‘t ed”
. « ,‘x‘ fl‘.‘ I ':.- A . r. L " v:\ p.‘.l .*. If. ,~ '1‘
(alkwt u; on; vhf..." ‘11.; .LOLJ. , tilt: “J; J. ClCt; 5 r. In -L J Itchy \ WC;
.,.. w .x 11,, ,,... - . -- e.
Q~gll~i Clbl'JCAl 49:1. Lii’: 1L —'~‘AIL .i—AtilA:; t.‘AE/L’3 ltd EthLrLd ljh__}ltl‘7'
n v’ F 1 . . > ' " : R \ ‘
-ne e-k1;ot1e um: L 'y111171 muiwu .r lmtu::eo la t1e
‘ k I ‘ ' ' \ . I ~ '
test puste e:u -2 at red Ly ~ lies—1e111ua weLUJt Lotto;
5 ’ ‘ a \ 1 ~ 0 (‘1 V' Q
tarounn e ”ELI-gd‘“‘l+;€7 :y;tem. LA~ tlrz 1n cecon
- — b- : x ' - I. . ‘ , -. . . . , ‘_ . o , - ~.. 4,
l‘fTVJli.ly..~)Il. 1:; 13:41.6}. n.2, {A ITHJQE.‘ L'r..'...t- {It U; k." ll xiv-Late
body (35, g. 1T5).
C1.
:uier instiwuuentDruué:
is tlcced in a cup Wnici 1s surro1nned by
teupereture control. The cup is revolved
Speed. The and ster.in: d Vicerr‘ ‘v i, "i '3 .-
1..E.’uf‘.« .1 .1133
I I \ I". 4 .1 ' ~ I q
disc to Wnicn severdl( are attached sh‘“t
1to the pLIEtC. The torq‘e ixpz'e seed on
unit transmit ted to a recordizg1 C'
.Lq
‘W
€310HL.5Va continuous
the starch slurry
on air beta for
constantat 8
consists of a
rods extending
\
5~.,. r_ I ;.r
dc maesurihb
torsion balance and
' ‘VN “ o‘ ‘|" r- 1. a . - ,., .
\I" Tim" chili": 1.}ij H1 U1. txl'd tt‘St. Tfl‘?‘ temperCHIS ILZH
_' ' ._‘ s ‘ _ ‘I; w , '_ .f r 1_' 1‘.“ ‘1 r" I . fi _\ V 1
Le incrccseo rt e iixeo cte and hey te “aid at uflf 1eVe1
r \H" a '- ‘~ ‘- TA.’ vl' +‘ ‘ “. q r‘ I ‘
L L tliifi. 13”“. ~tL~t-C Culitlo O U] SVViUCLl-LIL;~‘ 0:1 tn" ACLZ 11:13
elcm-nt, the paste moy be cooled to any
In addition, a cooling coil is pPOVlqu 1'
of cold water to eccelurete coolin: of
wees urin: consistencycdianges bro usht
(26, p. l“7).
N
viscometer. In tni inst;U)
the viscosity of the starch pas te is
recorded continuously for shy desired cooking
T 3‘1 (-3
controlleo liquid bath. Distil I...)
both nless cooking at the boiling ooint
desired. in such cases. (H
about by re
ed water 1
glycerol, F“ stone,or
pid
ument (o, 4),
determined and
perioa.
cooling period if
in a tnernostctr ally
s used in the
4‘ vpv 1.- , .
OJ. {I'LL per .18
other
‘ ' J ‘ 3. 5 I \ : 1 ’ ,,- 'y 7‘ "3 l ‘ ‘ 'v ”\V" 1 ’7' ” ' . 4 '77 ‘1C‘1-lj “PL-1F).1- 1 (4; 1.1 -‘~. :1 IV A T’ ‘ ‘ L, 11 C A“ * . 1-; "~13 _ - ‘ - t" Kw. k_ i“, ’ f¥l _'._ K «(“11 3" ’1‘ u K ‘~' o - l v
. . r‘ ‘ ‘ _ '1 ' 1 _, ' . .1 J .1 ' ‘ ‘- . “ . I . u v‘ 1‘ V' ‘
C'QJU1‘..LL19. tlufit'g 5 LL.~:'I“‘L1 £13“:th.LL11.11;} dl'lveA £49.“).Mlta‘s
‘ I W o I m ' ‘I ' o . ' ‘1 ' '. - I . .
at e constcnt 1e t. 1n: stirling cev1ct, o1 unique
desiin, removes the layer of posted starch fro-
cf the beaker. This ccnsteqt removal or
1x11CVts the eificier13y or heat trsisfer to the toov of
the paste and results in e nesrly u11fo~m haste temucra-
tore. A setcrctely mountei pregcller, driven thronch a
gewr differentitl, stirs the center of the poste end
mtosdrcs C16 visco21ty chczges. he Icrc; wzicn the
proc' iler encounters is continuously ttlcnced by a
v
dyz1ero11cter consisting of a weight Arm Maiitr moves
througa L ve1ticel A1 A series of interchangeaole
weights are grovided ‘cr the dynerometer so tntt it
covers e rclctively wide range of tor1ues from SEC to
,O“O gre1-cCentimetels‘ to attain elual sensitivity with
dilutE?:nil concenMrete “1’L»
5-:
‘K
m (—f
(D
{n
0 Attached to the dynamometer
is the yen which ontomcticolly records t;1e viscosity changes
o: the teste. Evapor; ion of moisture from the peste
during cooking is preantel Ly c -o ulense1 built into
the cover or thz Leegtr.
" 1‘ ‘\-.“-‘ .. '. '4: ‘. ." o ' ‘ .> ' W 1-_,
Tilt-:3 145.191. CECLlu1-1US UL Or‘rjlfit1bn LOIlhlEtb 01 p139"
~1,. '\ ‘.. ~. ‘-. 4".. -, ,. r“ 1. ..
hectin: tn; Letn to tnu bfltClIlUu tenoc1ctu1e. 1h: moto1-
‘ c I , .‘ ‘.-_. ' . ~ v w *_ ' 1‘ ‘ m h * i _ - 1 . r, .T ,
er LR stirre1 13 IJCA tcgfitcu. 113 SoQICd s1u1ry, made
'from water at room t8figefihLU£e, is mixed ugd
Ch: steal Latkvr. The rer\-dvl Ls stagtwd and t5:
dongs: fthr i< gut in ylh'P. Fran this yuiut the
is z;ut(nwafat:ailjr CCMNZFOIIKRE (odrpgt,j'oz t1» y»: tint
yeccrdim- of the piste tEHrfiffifwfim at th« gggirvd
;§;§;_45§1. Tut Leott tast is a widely used Leth ad for
determinLLg Mot past: VlECUSACy. n gm; tflty c1 sthcn
r ‘ ”x . ~.v‘ . - ‘ u ‘ c 7 “' - -- ‘1 'T I, “.“,I;‘ W 1" . ‘T P‘ ~ :
‘ t 1'.1.LW1. ‘1le .LS Stl l 1 wt) Cu 5. 8.1. I; ‘3’ a‘/.Lt-Al ..\_.L. "‘11. -L k. CHI-it..-
Ynm .. .-C ?‘ " L “ W1 - ‘ 'II: V. I vi “4 L‘ ‘ "‘3" 3-‘ ‘ 1 " J ' k " ‘ir 3 ' r 7‘““4 .¢. K); D]... L4,...«JLU “u 6‘ 1AA LA ILLAJJIA -.L.L|/Q-l ztb (’10 ILC
‘ I n ' I . ‘ :3 fa, y. I ‘. ‘ '1 v' 1 ‘| -:‘v ' '\ I ‘D “ . ‘ ' x ,. C
be Ahf-f’ QIJJ \.u;lt-&:Y.tf) £1“? £136.}. 11.41. \ ,u .1.L (1 null .1115; \vutel
. l ‘ r~ r2 Ii. " ' r ‘ : 0’0 . \-\ V' . ‘ ' 1 I!\ ' ‘ ( ‘0 ‘ V.‘ 'r 1‘ ' '
thll Lillj .Acht‘K-Zk: ’ lijs 1A] Ext-0.5.1.1 1.’§-:', 11514.1..1— 11.46: E) C—Lg. krill 1:! bgflwtl-
. r ' r‘ Fr“ ~ '\ -,A w ' I ‘ " . 7 ~" I" ‘ r‘ : ‘ ;~ 7 ' ' ‘ ‘1
IxLéeux. ‘rue c.1“r;+.tcé ’CJOiLLLg 5;?LJJ u -LS .Lu ItnlulLtBL, IAJL (,t
a (gef7lrdlt6e rw:r¢:;u_ OI Lizza :‘ :01 LL\ tilLE L In;rnlftas, meg
. o -" | ': i r ’ V. i ' 1 7' I ' . V. a I ‘ ‘1 " 'o 'l ‘ ’ ‘ "
CUle (zuA;u»th:s Cf tuh iu;ste Eufé'tl¢hé¢clltfil‘t3 tnv
": 'b " . " I H “ " (‘ u A 4: c .t " ‘ ' . ‘I " ' V '
V¢tLU£11f pup a: the uCutt uuydiutus. LJLH cur ;: also
I . ,1 -; ~ 1 ‘- :1 T ’ v: . _( . ‘ I' ‘ '1 0‘ I
.p¢oLGJ JJ1<J LH¢L Id: wgtel Lvtdh .nt tut hf?) ml & tL.L;.
1 , . .. - - 3:7 . - . 1 . .r‘..',.
hugt*n’ t '3 01 i; h*n!tc:, tho ‘7un-er v ;ve wu¢ h ClCEes
l
I a u . ‘ [’1 " ‘ v ‘ V'V "‘ ‘0 ' \ b ‘ '1“ ': ‘ o i ‘. ' ’ .
Tch (3-11-1Hc (xx t1“ [ADtt;u“ Li t1“: (JIJ LE J<.¢Stfll exuj tTNJ
time iv bHCOHuE is noted fer a given volume of th
to rgll iuta a g'auubted cylinder. Tue ting, in
' . _‘ \ u —. 3 ' . ( . v V ' a 1‘. ‘ u ‘ . .
1: Ln» 5,2c;1;» vatt tLLt VlabssLLJ.
-44: v;:cs&;ty may be COHSlGeer as a rela
vis:o:i¢y' h; Lhu :51£(:tfln;t standard Sflukrvhce LA“
set ur pernissibge iiuits of varieti u in the visa
L
other ”.aruhes to be tested bv this nathod (26, p
9-, wt:
SC’CCHKLS,
tLve
used to
.‘
city of
Y - . . - 0—
L118 LLIKUJ Lasts-—-.- M-‘ ——-..¢ "floo‘:
‘ ‘ u. . '0 ' I: T". ‘
biiaxtixgp;l EJh, ii1:.u
(fi‘tfizm git:
CHplaced.5
level. *LLeneath t 1*:
concantric ClLC;8&.
vv- C t" “ :‘ “’ "2c . 4*"a“, .IJJ ....-(..'LC,‘: 01“,. u-..
. 4 . , W, ," v
gibuJLteJ id ans-tigu
D ---. .. ,- -
Ci thb CALCt “Lumute
\_ . - v ‘ ' ‘
Iwr hb_ulu. tnw pcSCe
\- “"1 \~ '.;\ ‘ \ . -.
arm; 11 uzmi ( it”r»is€nl a;
1
’I"
\z:
a.
‘ \ , . , . ‘ m 1
\th: J EILOJ‘JQ. i 1..fi
11.
ovar the subdirectly
‘
I
O.to be ttste and
(‘II ,1
\«UAiiftcu efully‘ 10‘ L:
' (A5.)
for two mitutes,
Sptaec racil on the d
recoimtzs re:‘;1"-~'S(.:1t:*u
. \ 1 ,
Km; 01 InotA? -KI_L‘\J
‘ VI r~ 1': - n ~
.n tvu nindtes.
1: .1 1.13:; _.:. 10:13.1. 2 $1.14.; I :1
~ . . V _ - s _ w
a; nmx_il.iCtfl - :1 0: tin:
\."_
. ~ . t. .. . \ r». , -\ . .wet. urawemcyei Qua IldAu (13/ dSqd
. P‘ ( “ . I. ,1 T.‘ , C '7. _,'.,i «’1‘ g.._ 1 ,~;r "L ('0';
i uLt‘t-.i\lhg-J. Alt. blunt,“ L kLL'£.I.J.t.'Q£41\L
. _ ”0 .‘5‘ . Y‘I .‘ fl ' .
t. In tgmé; te51.".lictq Eviuub iLLdLS
- -\ ' I ' .7 ‘\/ .‘ ‘ ' N ‘- ' " I ‘I ‘ . ‘ .
(fr: ¢I1<--‘L.'m-.-.a.l i u- E:V(:m.t%£-.S .J.Lt.11 a SplI 1T,
- V ,- . . 1. ' ‘ r“ l " I r ‘0' 7 q
last {lute nus .iaceu a uitéium 01
“W 4 c~ .‘ r- I'. —' rt ‘ x " ' 1 "
1&6 Cixmetcr o: Lac Luulirst c Icie
um;- th-E 01 I uz'i'OLi-z'ui‘irgg circles th'e
e, innerC'
.L A O
rnjr' "T .r‘ ' . u-fi 'A :5 I .1
mine.) mmvti n “oilcw tJi
rs ' ‘ \ 1' .\ . . . , . 1 r-. '- r. ‘ 3
ml the ijunzunust ciixic xwu).netded
C. I; r."'-,1 ’3 l‘xq -. t ‘, "I ‘ ,N} 'A.‘~\"~C.; ,0 F '1'1-’;-:‘ 'J’r'fl‘.
-h “14;“. kl 41.1..-. {Jill/kid Jru I'._’Inllt.J L-
biacuit cutter frww which
izyhar was glimtél on tTW;45;“SS t:Jfig‘te
llest Circle, filled With the naterial
c‘td with a SthUlL. The cylinder
aha the KLEE'itl allowed to spread
repaingm wart taken at four euucily
Lagrau. *Pne av: 1433 of tgu2.four
the Hunter cf On€~fiifihth inch units
er‘ai at room teugerature had Syrkbd
Q;_§L;fipg_tcs£, Billings (7) used
Gi'ézwemttyci' arr} Efuna Iz‘wt‘uod I'Ci‘ the
C);
radius of spread of hot pie fillinal. Tue line sprea
‘at :he uzed was a {2.4 ceztiuutti sHuga bruit plate,'5‘
-. .,. V w . .2 ._ ‘ - - .: .3- . ‘, . . ~ -'\ .‘ u
: Llijcijcu Wit. L1 11L 'JllUl 'A11.L"-Il QELVF: tilt? 1.. cit 1.? {"4“ 1; 51181113 L‘loCA
. . . m ‘. " » I v'l . "t "": "t‘ 4 ‘. ~‘.~’ ’ “ 01“ "I ‘I . V.'.. \
1.1111311. Ahif.‘ («it VuS EtCheu him. BMW—[Alt LuV‘h-L't‘l} t;:~\ Lllxlf:5,
one centimeter kpart. Setwpen the Circles the mat wa
i 1201 (1-83 Lt fCJUI' Et'*4.
Inarxiw at tgvg r:;ll_uttt.1
' . . m ' ‘ I 1 o ' Q l ' \| ". ‘ “ I”. f ‘ - '
l"c ulJ. . J..l(-' L‘l'a'fé In cite AQS In It hU‘u L111 .11; tux; LA 1'.“0::
‘ V 4 I. r I v ' r v -‘ . " . “ ' l u' - ~
01 t~5ting Ly plagiug lt over a Lu“ of Ltiiin hater. A
hollow truss cylixuer thv StMé diameter 65 the zero Circle
y.)
+J.
was placed on the litLéflMi.fill€O with the not ti: f1)
'fl."’ 4. . ‘ I " ',‘ .. ‘ 1 f v---1 I : t. ‘ |\0 -‘ I) ‘ y t V"
1.4:? A ll} .11 N!) vV.£«E. .;.'- 'v'J-Aleu Vt 351'“) ('4'- Sl“‘\_t‘\.3.L (A “A t1)“ CHJ. Ede?
.-« — , ~. 0 ‘ “; 1 ' ¥'+ —‘ , '., , in n‘ . i L. 1 ‘ . ""
WLil‘JLLLA‘LLJY lzitgz. LY 1n13.5 C_ :. twat tlhlf 301 zitru lhe
v . . ‘- ' ._ . ~ . ‘ . “ V: , . _ -‘ ~ 1 _ - ‘ ‘., -‘
not utteriti at: LJJOWQO to iluw 10‘ qi Sactuug bhd tum
.~o‘ ". - \ f‘»‘ ‘|‘ ‘ " . "r ‘ “ I 11' \ ‘1 1.1:, ")l —“-:
Splcuu “US: 164ml u.. thgl a} t:1.'2‘ c3; tin-Li“; 51.»;Cr3u lutwal OZ]
- 'T‘L. , -: ‘ , '- .. .y.‘ .. . : ~ , -. -' ‘ ‘ . - ' ,-
th Hat. inc rotiub a sglrau Hus attainineo Ly averlkLnb
- ‘~\1 . ‘. l'. ‘l " - ‘ “ . r “‘01“ " ‘ r. ’ I ‘1': ‘ ‘ ‘ ~.r, .’\ I r
t1”: I (Jail lf‘tLALAJILIu‘Jo Koml)£.l. 'AuJL‘J: .LKLLAu “21*": 1:41. tall}: (301;:
z ‘1 ’ 7' ‘v j‘ ' r >\l ,o S ...f ' r - ,_.V ' ‘,~ I) g ‘1
fillings Were bub: uttnb tug ibhc mat UMULLtb .
r‘" ' ’ l " ‘ ' I " " 1 4 fi‘ . v' N s -\ 1
A11}- c} :C. 3...;4—L :l'.L‘;-:.< .ZL—VLE-r {4. 1:1 4 L4}: Ct“gQEA nci A ‘ ‘L L1 C. -L .1. Iatrt Cl) 1 S
’r 'a: |" .4 “x! -' ' 1',- v‘r 1". ‘v- v ‘ A \ . _- ) ‘~ I ‘ ~‘ - ‘9"
GEE—vi .LLCC LL], b'04 mild Al.«.bt/Jr {lb /0 A} \Jl tljgt‘ tbst, tile
pastas are stored in jelly glalses ,rovided with sile-
. . ,.I "\ ,,,.. . .VJ- 3 _ ‘- _ L . ., 3 J :; .i .- r 3,1 ..- V. V ‘
LOal‘ttfi. PC- tritilqgj Um: rmstt, Cw: 3-.LL‘Ct‘Qul". 5. an: ibizCM/bd
\J |‘)
and tun uhccss ficA is SJJCLQ of: .u tn: fin b1 the glFSS.
fiAc . 56;; 1C. 4e~";VJL;1 bp' lIDJwIWZir.; ta 9 :sczr3ulzzo'- or; L iglfias
pigbi. after th- [Si HLS stun“ 'u tnc plate for *WO
nflrvzfes, £11r1210"“tcu'5~3rvw is EngjstJd L1): tuw pa1'<nauc
-. I ‘ , ‘. l f 1 m" "N
01 twig AE JWfiJJ uiiwwstCy. JJlLb
.-4\ . t V“: .‘
Li (4 'r‘ 5;.
mr g 1"" . a " 1 ' '\ m" "
;.\;.‘Z-L *7 h‘ ‘1}; t‘fStg’ . ;;1*,’. L
_ . ‘ +. +3: 1" Wu ’“rr- '3 ‘C111. LL b'SSL-Cu U" “it, LC“. l'-‘.uz.t
1 4; \ rn‘ . V‘ + , ‘ V ..' ' ." _} I (
.LJV‘ Io .'. .’:‘ JC‘S is": S :.lw:\70L 1.11 t.‘
V' I + I 1.. ‘I 1. ‘ '7 “ l ' ‘ .- Y 17( '4 1 I“ . ‘l
1'4. LA; 9 .1. ....;..u. OJ 1,3 n U n. u 1; 1.4.4. k-..L4.
bath at Lu L for one hour. boy
dralueu €13 arm: up; uiax or 561
glun¢cu‘<3‘ thr as fflfl .Vit: ELC
wgter in the 11-;Uu<r tistiug
of wetcr is LUflow
C;JJUPH CC) It4;(’tt Hez‘ Linnw
win—x1 tin: gal blt“ll£ The gel
npr.‘r-‘Jh‘ ~I'
[N _)1.
H in centimeters reached by
L‘ _I'_‘
L54at t. Llfifidiinx guxiut Ci"the
b T.1‘tii1p§t:";
._J. O I
' I' . l,, 1 t.J
l .kr‘. .'. \~ A
- b
v
_. -1
(Ci;
“"WCHCCLH :up, COereu
, oil-L1 6 (C1 iii L mat-c"
1A-: test, the oil is
is pl~cad and“: tnp
c;uxLC ccrguu;:tezug Cf
jar at {flea Start, 11m:
‘t it ri&(m, a; the nxanzLutcr
Th ter 15 r630r-r‘ A‘ ‘y~-“
Law-ILLka’;
rtgogted as the'. (..
AL'
the water the manometer}\
LA
.. «
tl'lpllCEJtC Lml {z‘x7tlf‘ét‘}‘:5 Ell-‘8 IT": 9 I. CII une tdI'E'E‘, I'L‘LU Lil‘jSo
n _ _ s - w - . : , - n . “ ,- . " -
‘01“; _:_rm:r_1.‘:.1‘l_<__‘_‘___j~,~1_'y_1_ t.'L_ .1wa 86:. (J11) Aut'jlLIES J; S. . . nHiOIlh tilt:
-._‘ “ .. ’_ _ ‘A ' _ 1‘ ‘3 ’ +\1 ‘ ' “ ‘fi 1 I _ .+ ‘
i.LJ'&'b t’ Sui £41 JIJCEJL xx); L..: em... LUCACI": Cl. , 9 Stir Ixél- L
. A1 ‘ l ‘ \ + “ ‘.‘ n' “ ' I‘ 7‘ \I . ‘ 2' " . ,
U; CU; k. E‘ t LT . ’3 n _’"L‘ S U‘T‘ V" 5 \.1(1 1, L’L LIC {.i 9 aim u (.11 t 5:145
Ill t:.i$ t6fl3t, tile
cftau 21(lirCHLEJ'ILctalCOOL. L14: - 0130
‘any
C‘l. ['Lzlk—JVVA (1-1.0.?1“ter
0 _‘ 3 _I . g' .- . . . _ \ _ ‘ ‘ I, f _. '
LS SIEpéHQPu 1.;tnn: gafitd Ly Luz“4;.n.:.znctpl lad connectea.
. _ ' — - - ‘ n .. . ‘ ‘ ' s 1
to t4e center ml the Upper su‘lace 01 the 0150. up u;tal
_\ ‘ .. " _ ‘ ,- ' ‘ . , 1 g o “ l , . , ‘r a ‘. l
POu, Cyuohcd a tflc ton, 1Q HUng one: a Lgr n.1c4 1»sts Vn
of Lgyee ehflmeuprs.
flLCGQ on tug of the starch bet&
in a constant tetherature bath Lt
the test coutaiher 1: ylaucd an a
a large, sensitive team bfllarce.
suSpwnded IIOU the taLm of the ba
1.9:u: 1:: time 123d (Isnx HE-CC L1 tL) t?3:
. -l A
/C:1\l{f'd
‘2 I}: 111:..fi
0.1ance,
C ‘5
U152. L‘~-:‘L;.¢-l
A 1.1"";11‘. 1
over one pan of
.\-,.{.‘ .U ‘n---T
Sycb1g1ly m\«e 490K
connects with th-
‘ '7 s’..l- 1.1 v
‘ .
:11)tU)
l o 0 u r I c ‘ i r '. , ..- ‘4 - , {-‘ ' ,. - . ‘1 (‘ .
919 glued at u .xnd Lgtc to th+_the1pan o. ta: Lg1unce.
"“— . .. .‘ y ’4' , .3 ‘ . . , a \,. .. ; ' .
Allt; {oi—1.1.» :19 CA. VIXC E; '(‘t .Lu IJOt L~v 1:218 15117.8 104136;}; t;.‘e KA-LEC
‘
" V‘r\{:_‘.
L‘AL“¢‘\ ,
f“ “' 1. fl
L-JuL-bfl (1)
(T
VALtfi (livighzd 13;
Of the.“Tc' '. “I r:
ktfisvx4 .LA—
6'; .a‘; 1.1;. t: Eu 5 CO
_T:) 111 (2 CI..
: . n'. ‘ ..‘.‘ , '. \
1n U44. yu- s.;.ze.x'e: cent.
1 ‘ . $—‘,. _
4.9.55» b:.€‘
; (“II-1C3 f}
"5 ~. the beam of
imctel
Qt
. q. -1 —.+- -
en tquutgrs uul gylanxt :5
.I “ ' ’ ‘. " w . .‘ ‘ ' r* 7‘. I 4 :41’r\ . I F .1 '2 ) "
111:4, LJtCII‘itl'UILT*ft'.-:l'. .JCQ-Q- 11;: t0 “cf. 1' K136, p. .L~./7 , Inuit
.'1 -_ . ,. an. . ”1 -., t “I", -. 1
t1 tbs gcnetlUmCtuls and ,clometvic are nu suiiiciently
Sensitive t3 tie inZulsh C Wrwd varicus gruCes or mndified
industrial starcncs. R‘”LVPP, £02“ Eta us that tag iLEtFU-
meat ct41§1113tfit1 L‘j/ F. 1.1311311: is .55.;‘151ti'r' 3.11:1 i‘zc«"ui'c;tt.
The glizguxy in tidis yGHEtJKHmthT is {xiiignly gxxlished,
sntrgenet, QUllOW m tel tats 34 cu restmtlts a cork tortr.
This yiflhfirr is attacnvd t3 tn; Lottam or a 23‘ which is
hell in a true vegtlxtl ,csitlcn ty seVCrul guiqes. rt
th: tcuj'vf tin; rc~ ;u_ L :3Latftulu an VH1181121 wtd4prt is
plant“. After the attrah gtste is CCCXCG, it i: roared
.u.tu a c.4Mu;_nel'afl.ich nus E:g;rutte1'ttfigmater txuni the
plungiin fiztei'tfiv- yLSCC’SlJQLlE fits thm. aged ilux‘the
destrtu I”pica of time, u,pyaxln;tely cue-fcurth inch
it cut rztm tut to“ sulface of the g=l tLd disca.ded.
T1123 Planner 01' Elm i113tl'dlr.‘e:1.t, {ad‘fiicfigd So it. 1";8..‘.: (.11
{t‘p of the surface of tne :Cl, is rele_;tt. The time,
34 stcwudt, requfred fwr tic hollow tube plunger ta cut
into tht gel t4 a Stacified Qurtn is noted.
(13
C3
‘1.) u“l1.7 N... .4“;
h rMCCpLCHHML
owmwwwpmm inflow 5am gmem H: amefim orw mawwo: mwsnwwmm
H: nrwm magma.
Hum nonrwawna: wow arwm resumed fiwm mcmmemc ww aha
.; ‘J .11....4 + 3. I n c :4 , n. .4! I... . . 5\ H4 4 u . I. . a c..._ u \
(oh: narc;o(m :wfiwbwcm rcF.xru (H 3Hmt. rrkzerm. 9:; arm
How men sum drum: Hana w Hmmswmw fig: om wzmwh coEFnhnva
3Hm mcmwo: Una m macaw
<Hmn0mwa< 0H um sapcx Hm noumwacnmp "trancha mow ngwm dwrm
ow mmwwcx.
“4P. 1.... Jinn .\... .. .- \..-........Lq.. Dr....,4.-fpar. F.Hsr~ ¢-n\.r\ hr»- ht. .r»» p... (If/.4 "\F ~1C v r.- Cnl..-f»»L-WL.Y\
J.
a i l c )2 ... L... 2H .31 _. , ,. vFrc Foal. (L: M.4Hh.._nqut..rnwm fistmtrw‘wmxr Pfiatr mdxymtmwt. admurgw O dprmtflrw
ha +4 ‘ \J.) J 1 J.” J r‘) 3.1 p ... .J . .,.. .l .1
rnofi r.a (Cprnsn .occ raoHQm. +mem age mwntrmm grhm Swhsa
nr«;m56h val swam anm H: m qu<owmn mamwswomm macaw wws.
J. a - l \l
cpnhpc newt. (. m. ohwwuowwwzo Mona cornnwawsm one
Germ. pm 0» zwnmh. 2pm ordrH24c Has; touch fin; coamwuw.
HSCOnmohrnmu. coarmech: om 43¢ cwnww- mmHu Cmma sum rm
H4 OPP 04.....Mw u
omvwrwnm .owmu
«Lemmzvnmm .QOHR
muwmuvnrm .oomw
Haas .dpmwN
wmmvngm or HmSanou .Q U.
HSmochHm .thr
acnnn P Bowmozwm
yowmoxpmh imprsn mwn.wp
J D . . . .
NVOQDVKO
Formulas
(h
‘ a \ . L' .’ r‘. ‘ r ' .u 4 . I". m‘ , ' ’~ I. ."‘ f ’. .‘g ‘ ‘r‘ . ’
-tu.'.'\3.l 'J‘JHC’? 1:1 ctlklno ALLe EJE.I'\.(311:<'—t;_~.e CI COiHStL'I'CIJ ll)
recites for lemon tie was fOUHU to very from 9 to io.6
per cent of tho lidiid Weight. The inVcStigatOl
l? per cent cornsterch concentration for this stud“ tittr
preliKJJnugr‘tests titxlfd 10. ll“ QUE and l: iuw‘ cont cciur-
‘ ‘ - , - . ; ,, ‘ ._ '3 n. ‘, . 1C-
11 12.11552: tssts, it was 10mm that tut: it.9-4
ghSCfiS.
per cent cornstarch pastes were too heavy for the instru-
ment which was used to record viscosity. The proyorthn
cornstarch to distilled water w s kept constant in theW01
sttrch slurries in all reclicetisns.
tun-asst,conten _1_-:_-.ti.--n. In recipes for lemon pie fillings
which were checked su er ccnstituted 42 to SE per cent of
1 \
the wei ht cf the liquid. ror Lerics A of this study, the
arbitrarily selected COLCELtrutlLuS of suCrose included a
control paste witn no sugar, and three sweetened pestes
in snich suger constituted EC, 46, end to per cent or the
weight 0: tne liquid. The weights of starch, sun/1.13 and
water, btsed on the desired tercentege reletionshits,
were calculated to yield a total volume or one duor
tcceuSe the Leehcr of the viscometer was designed to cook
‘nd mix tnis amount of materiel. This volume of cooked
mixture was also needed for other tests on the pastes.
Table l lists the in,redients end the quantities of etcn
‘ a ~ . _ .‘I _ ‘ ' ' _
r|e| .~" I." r ‘ ..( (“y C K I I‘D ‘V‘. -I\ 'it ‘ '\
nlLe'fi Act/LJkLJ «urn. 3.14. t‘3\l‘\.ul VULxL -Lx’llused for series n.
‘ ‘ .‘ '\‘ ¥ ' ' vl. \‘
E‘fjlje {Lode l“ t.‘. S EE.A‘L€:O
m ‘ ”\ ‘ r 1,4: ,1 ,. ‘- .,. ' \ \
ihlllt l O r LJ;.1I.U.1CAC .L {)A tic; (is 130
"‘. ,, \ . , . - . . '7‘, +. 1 V .1
osins.eroh bzcrose utter level [clume. . u _‘ a
‘-'_J
I‘ .-l 1' ' 1h
(A; latlon [J“q. 1'1) UZ.A. 7g, 11“. leol.
" . A to n a ,-‘ n
I l‘..\ . Kr] ->- --- -- ~'\—".a’ r’77. k)
”7 r‘ . ‘M‘ 51 O," .: :’ . "I" w
i; :7 I Q :' A. .L ‘V' L... \ ‘vlv .3 l l O b
T ;' ._ .2 r‘ r‘, M‘: n . n 214.1 \jx o & ls; 0-.EJL' 4k} 7"}‘,,‘ k.)7\-'o 6
‘Y'. .11 r“) 4 "5' VI‘; "‘7" ." 7 I“
4.] «.14.. la. ‘i‘vu CV LIL.- jZCo'J
I ‘ " " I v . . ‘. 4 +-
r= 1;. C glc-a.o3:_3; “n. l.) adull' t‘x; -iz<.ct. oi LCILJ (in thta
eecn variation Cl periss n ves repeated witn tun adultlfiu
of oitr': tcid at three steoiried levels.
Lemon JU;U€ is resorted to as*e a 9d veld- cf L.C to
2.4 end e ;.l h citric acid solution to nave e ;A Velue of
n5, the contents of two l4
oz. “ans or frosen lemon juice. mixed together one tested
with e Beokmen pd meter, hOdel u, were found to nave a on
value of ?.52.
,
'L I‘ .A ‘ I '~ r- 7! .‘ ' . . ‘\> 4 M 1 I‘ v 1
ooastel Lzund lemon uiioe, Jentuie oodstel oomycny,
'7-1 ‘ -'v I‘. ‘ " .rn~4vVCZ.t'de, ‘Jg-$+i K ‘AJAu o
To Prepare a citric acid solution approximating the
rJ CI l:mon JUiCB. the arO‘nt of citric acid crystsls
needed to roues s O.l K solution we C'slc'lated as
7‘ I 1! -~". 9‘,~“‘ ‘ '1 1 I~ h-1 \ 0v. \, " ‘I r 9. ‘1- \ :."\
Lultculoi’lmfimwlo CLtFlC LJld ' 1 LOlcCJlt water A A Ol SUlJCi\&1
'Lp- "w‘ 3'... :w"M15; -1 kJ. ldwk/K'LKAKJAL AL
7.034 grams citric acid crystals per
a liter ox distilled v'to r.
*4
(—f
*1
H.
(.3
in preliminary testinc the pH vslue of the C.l N c'
sold solution we: found to be 2.52.
einoe tne smci1t oi lemon juice in lLrrge quantity
lemon pie recipes was ituni to very greatly, the amount
or C.l H citric arid L»luti;n for Series B was srbitro'ily
set t; corresoono with recipes of thh lemon juice corttnt.
PICECIELOLS or the ingreoie1ts usei in this- series, which
mos ccsidered conusrcble in acid content to an acceptable
leron tie reciee, are shown in Tables 2 and 5. The pastes in
Table 2. pH dctclntnatiols (1' L 5 used in beries L
with citric acid sno lemon 'c
Y
led COF.- ACid pi VCIHQS C. ulurPlHS
r s.srcn Sucrose Solutions C.l u CL ' '
. cm. gm. ml. noid uulceb
V 624 108.0 C s7b 3.E 2.CC
VI 565 37.8. 163 25 L.C$ [.45
VII L15 83.5 20o 22 2.61 2.41
VIII 463 ‘Gl.0 455 207 9.61 2.44
‘ “I ,. "1'. ‘ \ u ‘ - ' 1 '4 ". : o: u- ._1. ‘I'. 1‘," " 4 '1'
tnis sciics LUuCulntd a c.l u citric oClu suluticn in
I v v. ‘1 , - -~ : 'VI 1 - ‘ ‘ A "~ ‘1 "‘I ‘- -| . r‘ 1‘.
QLQUHC .cpieSwntin. $4.5 per cent cf inc nutci l“ tuer.
\J
rurmulus.
I ’ '1‘ 0 ' ‘ W 7' '\ ‘+" a u‘ 'I‘ ' V0 ‘. ‘1 A‘
inc 3;. d’tcrmhnh-t1 14 01 crx; sts1.1;-hate1 cuni tne
1‘ 1' I!“ ' -‘9 ‘ ‘ ‘. 4" " “‘1‘ . ‘1! ‘ “‘
star.h-water-sucrocs slurries, in tnc pfitpurtl-dfi used
'1. ‘ ‘v . fir_ w‘v' '! i 1"- .,‘N
wit» tne fIOZCn icnon iuice niituin.
A >4
("3
(f
11)
5-.
:1
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H t-
I
F.
k ('1
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7'
.70
(N.
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>71
1
lwzct cf difikukult cciu cunFJ
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7fl
3...
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cf
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tic-tight“ L“ 9.33 V'i‘:"\_:.t.u:.-’ Lilli; 3.6-1- .1‘.1£...L-LT..UJE 0A. fidbttu'i
('2)
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Citric Lulu.
7 AT I‘ -.‘./ ‘ ,1. ' ‘. ,.~: .,', ,.<‘ ’, <’ .- .I ‘ K
in usiics u tap c.l u citii; Acid cunstituteu flu
in, sun in acrics p it constitut3..
Cent. Cf tin: total lie;
43 gsr cent 0f the total liguid. he formulas uScu in
(_ ' I V ’-‘ I « 2 , b .‘ I ‘ ’ v
UBQJES L, s, inc 3 are listed in
"‘1... . (4.. .1.. .J p .-.4...'. '
lures refliCCtl LE “:18 muue o: e<cn veristitn in
'0.“
ed
yer
ed
( ., V " '
UC‘I‘lCS iv, .1, («Ill . O
m ., ,. .
ll‘ttatl..t:lit
v 5 ‘I A f ‘ §- ' . ‘A1~ I ,\ m‘.‘ . I -' . fi- ’
“tlt U1: .4.5\‘: \J'L {\‘AML 1: :‘filLi Ejr\/.ax-ultjs' FA. $.16: ‘jhti.-LL. L;\:-Ld
'.. p + I ' .4. 1, ~- I 1-- - ‘ ‘ l 't, 1 ~ 1 .‘-'. l . ‘ ‘." ' +- r‘
c1}sucls MU; neicncc tn a anulyticai bsiunce in pccn0-3
l‘ I l ‘ "’ y. ‘ ‘Vy Q'O‘ 1" “\ . 1 V ‘ Lo WI
will lEtl*I1 Ltfcrx-l , uc’w luir. . uncilllVEIQtlfi. iulcnce.
rid
-....L—-”-—f'“
.11L-‘—
F4
JJ 1 J N s .. , J . . .. 4- 1.
ful»~7(nk(L f..\ O 1“; Pub.” .Japnhagrrm H IV“. (at. “‘10 I.“ U .r... v t.
{I}- |
n. .... u . I j. J . f .... .. .13 , . J
(“FP. U (91w. 1: CWFFPU fCfir;L1
. .. ._ ... .. .. ._ ....r- . . . 1 . .1 .7 .1
Hfi.........c.~l amkal (fifircf 171...? 1. (A. thump 30p. ..C CFC
...-q . . .. .1 .. ... 14. .1 ...
F1c1w1ns rrrc: 3:. a». an. 31. FF.
4; . \1 ... 1/ .. P . . .1» s . 1 sq
C 1r> FCQ. C @(r. 1.1! {QC uw‘w.
1 i .. l n .1...) \..N WIN“ 1 a
( OI» pd >. (LWN O .(1. /\ ... .1\. H C..\ w.1..1.f1‘. .rwq N
... . . he, ..-; .1 L 3
(PAL? *rw RAH r1. 0 I. ..\(~\ v1n1w~k ”.1 ”1.3" (i WK... Rd
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.J 1 \I..~
vhf. o (\x
H. - J ..... J .13 x 3...... n . x
s‘ \ PP(¢..( CI» III- .(“C MuNfiN
. u m. .....0 H CL m. ..r... L ..i <<
J .1. «... ..1 35 J ,- 3..» m
((11:11. {lg k arxo
mw.0 sou ham U04 mumF4
Faik.
t4HF—t‘
'1
O C»
f‘“
1..
L
u waH Hom.o moo 111 mm» cud
u.w r wwm< mwu.m pxrw Hmu m 0 mad
cwahwo wg nu.q sic mom mmo mum.m
acwp ng up.o 9mu pom umc mum5 1]. \.
5» vb. . C\...\
4":
‘IA-
' F, z-"fl1 r ..I . " . t 1 f‘ ,4\|‘7 (7“ ,1 f r~{.‘-,"-\ ‘I fi' " f ")Y) ‘ ‘
01' (° ”lbtx {SJ- L-1-:: , 14‘: 'bL-ZA:~»|J‘IU £891.“; .{L‘AKI‘3\J vu “Lust, .L .1..'~La(..; LII
rx 1 ‘1 ' .—' .. I‘ . 1", C " ‘ I‘ ' ." 'T‘12,": fl ‘.vv +‘ g _' C; "V’ ‘5 " “""ll. ' d
k'QJ. s! CAI-41.5.; CAK:.LU v\)4_Jt-lu‘:.o ‘--; “--J'SusAJ...’ HULK: Nib“)ka
' W I
: r ’ ._ _ \ '.'- C ‘7»,l0'l’ I V! 'a(. ’.
.Ld 5.15:. 7"L "1",. Illllt, L;.£-‘.l‘ (,Al') t. ‘ .1 .L11 -fl.» _;<A.. .L(.J'x.;.. KAI
'1 “ ': v ' I II " - v ’ ‘v“ V, T l W - \ :lv -- ' 1 . Y. . ‘ r
I'Cl' ' "".l-..’;-~ng;y ItJSt/ngAC‘, t4AL: sti Vué.’1(\/ 1.19.5 (JUtC-llr.ltl(fk1
' A - ' j < I r . r ' q ‘. , a. y ‘ '_t . :- 4. | ‘ ‘1 ‘A
lor tUt 0.; n Citric bClJ LJLJCLQL tngculgturv Litu: tduU
' ‘ ’V‘I ‘ r: ‘ " ' 1“ ' l °. ’ I 4" ~'.§ 1 ‘ ’ " \‘ 'A It“
5013:;QH was mpuu an; QLEO uztcx lb mun LCLU hdyt at 100m
V x» ~ g . ‘r‘. 'n 1 ...: I . T ‘n ‘ i I L ‘ r ‘,r ‘ . i. I . 1 v a
temnqaizztj-ea ILI‘.LJ iqurb. ‘11 LMtrr 1:“.trzu.vs tn}: rum VLJAJC
l ' h V' 7‘ “V ‘ ' . ‘- | ' ‘ .' I .‘ ’ ‘. y- : _‘. I. 1 ‘l _r f 1 . .-. ' t“ .
\‘Jbtl t' 0'-‘I.o ill I'ii.kw Stink)", tilt: ‘Lt; .L - (‘CLJ JOJQJCluH ‘HL‘S
mLxei in one Liter quantities.
5“ . -~ .- . -, .- I -‘ ‘J. 1 u‘ .1. rs {Tl- .“ . ‘K . ‘ y f\ 1".“ -.
‘L ~ '34“ 1 L “J " "'2‘ bf SJ» 41‘I 44:53 0 A 118 StuI‘CJ bilxl :iusJ..vE.(‘3 “(11‘9—
\‘ . | i ' 1*“ MC. : ‘3). 1: 5 ’ri '4 fr 6" g‘1 v» 73* 1' t 3 ,, C; «)‘JI’ —‘ 1 f,‘ f.
- «At 1.90. x.“ c- Lw;..t.L-.- ;-(...Lcll\,t.o 11 1.1L.A1L‘~,.L .va “QVJCU U;
Lcfifl not mixed toxet er untir the? :ere to he used. A
rubber scrpger was uzed to rexove thu starch from the
balance run.
The citric acid selutisn an; tnc distille; we er
Were measured in Sud mi. aha Lu: m4. gradugted cylinutrs.
. . ." ~ . " ‘ _‘ o '1 _ .k' , .. ‘ ‘,-~v .‘ ‘~ - 1,. -‘. .
-Hu “44lrldt atre Ri.:d WlLd u LL; uN ;ULL€! Edie-c? 1n
}_J
‘r (—
(I)
F:
II".
*4
r.
U‘.
Ir‘
rv.‘
ft .6:
F-
U‘
0one
It is cstenti;l that the slurry Le wih9Q until it
' . ”' ‘ ,. ., - 3 r 3,. - . . ,1 x ,. ., ,
it lrcc 11mm ldmyb. LtCude tne pfiuledx 01 the StGPLh-flatep
‘l*f"‘,.. . .._ 1.. ., ‘T L. rat“; n,
‘JUJ. 5- 5;}; J ".1 1&1 A nit (D; v,
. K
1
L.
do; tn” Qdi‘krw K0 --"~» - w“.n‘IJ.I J , 4. ..45:VO ~ 0 J vv -“wx. ~~..L;L{,‘LO
mixture diffsrcu {rum tnut Oi tue starch-sucrose-wster
mixtures, thv )fOUfiJUIe or mixing the slurri;s was 'iffercut.
For tun Vsriathns without sugar, the starch wss placed
in th~ glass beaksr. Aug: xinutely three-iuurtsrs of tne
liguin was addci uni the mixture was s irred vigorously
with s narran rubber scraper until it was free frum lumys.
m: '~ ‘ .. I I ,'~, ' ., ‘ ' ”I ‘7 ‘~ ‘ ’ , 1 I ‘ 3" . . 5' “‘ 1‘ ’\ O ‘,' 4 ‘ "
41:16: ($1.1- -..1/ V1918 £J.\D'\JL 913k} -Lfltl) t.l(.‘ it‘ll-:4. 3L)(Jl.l.13v{, LUaLxe£.o Tilt:
reusiniig liuuiq was used to rinse tne glass beater and
was thwn usured isto the cooking contaixer.|
b
*- --r~ .’."".,.-“|+- 4», -r ", ‘1 .__.° p_ ‘ 'u
t was muse ul.ll-JL. to as Lii siuzrtes ire: irom
;s with the sucross variatLons. The sturuu and sugar
were Flacefl in tmv bsskrr tun here blended thorougflly in
the ury state. Uniy cnnq;n iiiuii was audei to moisten
the iugreuieuts snu the mixture was stirred vigorously.
5121 each iflCUUQSC of sucrose, the firtt liquid Lduitian
Was gradually ducrcusuu. when the “lirrv was free from
1 - o 1 av“ \ -~ " - . ‘~ ‘ ' ‘1 ,- ' ‘3 . ,-‘ v 9n 1‘, H ‘ ‘ “in '~
4.1113115, Gil p11: Ozl“--Oi.1it.x 01 9.): 1.1.11de has uflutxi. LHH
{‘3Ir‘ vv.‘\ _ '.— I .I. ‘ - V‘ n ‘ ~.‘r .' "
{1.1.1 «iii: 45:81.1 t0 I'lllf-‘i til“? I; 313 b3;a.'.x\".‘F CHIC;
T
rinsinin;
the Film hugs were Lukhni to tin :tixture.
?
l
rt has been resorted that the leugtfi of time a starch.
U)
(T
‘ V .‘ ‘ ' ‘. a '_ .
Elu-1$’ suus luaioimzsyso~
; ‘r ._ ~
CUQHQQ i)LSt(_-. .
siiu .rgxls‘LJu; ;J.KDT‘EUJJ;TSS Le: tzo;xs :
‘ ‘\ 1 n -
’i "-1 }\ '1) t ‘. 3 .3" - v“ f; ‘ 'o 3 ‘2 1" v: -“ .~ 1 W 1 r t -. ‘— ~
t-L.l-‘i: UL L'.. ¢)‘.-!l-, 4— 0; K- ‘yA‘AJXA .. t, |J4_ '.__.Q , Lk‘d".
P
h.I
(F‘-
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r: JLE'J‘ ittf t~t;ts. i:&f DO;“1 irLUJstrvira- ‘.~---—.- “. - —- ‘
I V ' ‘ _- ‘ .I‘ u ‘ ' I > ‘ .. ‘ ; ... .‘_> '. y ‘ ( : 0‘ ( .\ —.
Viscometer, dei'riLtJ tn tun rcllcw uI ii.drutJ‘c, Wuu J_Ud\
1' '1 .\ \ ‘v :, .. . w, -y-;_«Jq("~. a? t‘. ‘3 ‘ " q ‘..‘,_" ' tv' jf' " ‘2"; n1. 6‘“ ‘)(.‘
04L ~‘OAK M4 1 \r“ t x- ._-'.“n4 A -L I ‘v: l)'-/ J .L x. \J \JLJ l “I kl J L— 11" :IiL‘J b r U .
t" . 0 ..~ v- ‘ . 1. r r i ‘ ,' 5- . r“ u r- I l " -’\ I .‘ ~v I ‘ ' - :* " ’
L‘ .‘L( ‘ L3 4 ‘7 Il\\l I“ ' \3 . \ E :3 E (’4' «J ,5 \J‘ I 1 \ll I "} 13L x ‘ \) L t; ‘1‘}: ‘J .L E) 3 \J Irl‘ - 'J {1' l. O
'4‘ )“n‘ ".3 s ¢-_-"--~ \ ... "’4 F" {I t‘ .3 (2+ .) _j t“). 'J . .«f— irglo 31.
Lit “L K. L \Jr x: Lib '5‘th tr bin-.A is; , r]. U Ut (.14. J ‘4-4'; L a V- $ LI '
' » 9 b "\ .‘ r~ .‘ 'v‘ 4 ‘J u ) 1' ’\,\1 '; v» t’ ~ 7" ‘ \ \vr‘)*.' r‘ H r:‘-V‘Q§
“glad. ta‘Jn. A lgi‘. L _\)V iI\,4 L, I A. 4 .2 Ls; .1;’; V h'L-K .a‘-‘:A... J‘L-A 0 .1 I
‘ u" I- ‘ v .1 i . ,‘u .- V~ . ‘ ‘ a l _' A “ A - “ - , ~ ' I ‘. _‘
IXPu lur c”; T .h, . o L\dimwl Ln! uuuiu V-¢:‘Ech,ciiflilfe lufistfie
t3" . ., , . ‘ ... n‘,‘ 1" fl ,~ L‘- ‘ t u" L) ' ¢.- \ . 1] '_ '1 ...l " N Y“ '1."‘ 1 d,: t‘,\ #fi
.Lr; K4 ‘ Lfil'n ._ L L ~L'._A ultivll V“ J, ‘Ll‘l ‘At\’ . LA ldtlrt‘ '& ‘4 Vlnlk’ L V.&L'4\L ‘1;
L I ‘ .‘ " ’ L ‘ *. ’9; I. ‘ \ Q ‘ _ I ‘1 s 1 4'1 ‘.
S'Jli‘i'ci' nut: ‘: ““395. i. L "a. {.14 .;_L.11'L' ' Wigs 131;}‘.t3(.1, 0112 .lqu
‘. ’. .- .. ’ -- 1 1 ,‘ ‘ r‘ ‘ t . ‘.’, ““ ' - .- ‘- .- * u 3 ~‘ 0 w -,
UL b1', (:\;1'\X'141::; . ex) Jr"i ”gin J.’JA‘ '1'2’J, .111 '-LL.‘3 E.l'{J.L:-’ .~L-ls
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fU‘lJ. V2.1 «.1. . . .. . mJV' L A» V'thsL L. -L. . ‘J.L'.J‘J(_,.Lv b.“ L’ \-\JJ. if,
- " " ‘ I +’ ’ . ~‘u ‘ ' n_‘. v‘ ' Q . i n '- ,l q ‘
J! .‘,..S (C va-.L/~’\i LI]: 1.1"“: Lt 'AA’L‘. J.‘ L...) ?€"4.' rib-"‘53 '3‘._’_LL-Ctdo
Aim“. uOi;l 411.}. iztl‘ L'.' S VLEL'UI’IULUL' thus Ll 1‘171.L\1 ntifgtllih
W ‘ ' ' I p‘ k ‘ ’ + -'_+ u ' j l ‘ i -‘ -‘ 1 " ‘ A + “. I I ' ‘
Lu, 3-le '1 Li t.1t.:i‘. QStuuLCcit L" CL».1CI‘~J-L.1J:'1- n tubi'mfllflctbf
1 q ' ." ‘ .l ' “ a t I“ .' - v I ‘ F I ' t . ‘ ‘
Nab Luecrtcu tutu Chu tutu. iae tuurmo-tut was sigustcu
' "R “ ‘. ‘ \ ‘ I ‘~ I I ‘. I ‘ "~ I ‘ ‘u . u '- ‘ ' r ‘ ‘1 . ' ' ‘v y ' n ' ‘ 7 c
to Jtts 3 t4 in51r~u ugtq tsmprrgture adieu qu ne‘t
C(DI‘Ct"-‘ f l'h'“ I «‘11? *‘l 9:) .‘¥ ."\":' C‘;»H'1'. C Nin I‘l‘g/ 'Vr-L ~ b
1” ka“ a a; U l OL4\‘ 5- V-l.’ \J‘Jv..-L“ 3 U'v‘ -5- - U . Josh-4 H L-J- ‘dd ‘ a 6L
5 v V. I. Z 1 I - . . r_‘ . “ q ‘ ‘ a I ‘ '. ‘
lS d:€J IDA VAN LiqULd LA Chm but“ Ufliebb a UN” gratuie
A Z. 3“ IWO -‘ '9. ‘g t“; bu . C‘ ‘ C‘ I In ‘.tq Tv' "" ' r‘ ‘ r ‘. ‘ N. (5
U1 lUU V 1- CL L.“ klw-1 -LQ '“5‘J-L‘LL\A0 J—Ll t’l.‘L.: ' I “:4, LL; LJ
‘ J ' 451‘? ,‘ " 1 ‘ r3, 1" ,‘ . .1‘1 V ‘ ‘ ‘ 9‘ :1 V ‘ u H.
auvi. ...“ _-, to us" 1 r .- tmm OJ. bij'cer'oi t u svuiu s Lt’fgiq_l-ll;:
4‘ ‘ ‘ ‘ u 9 u. v‘ I v I. 7“ ‘ " a ‘1 (-I . ' I ‘ ‘ . " ‘ ' '
gnu nicessive PVFJDFQCixu from tau but.. Vince trig stid'
Q (Q r I
‘
7‘. 'n r.
{3 y r A 1‘; w‘4 \
l).- 1—.4:' Y‘}
I 4
1 . u- , w I? . I - \o ‘ .' 1 . . g “ ..~ \ 1‘ r ‘7 y'. . A I
l‘lL‘JLVg .Lo UGLtl‘llkLAl de'l'1.LIAf-_. O; t-;'2 vOL‘J L.‘.1.1.Lt:1 :8
H x}
(‘2/1
,‘
~_v.
(—4....
h, ., 1 '.' n \
0-. \ ’ 2' o Lulha [o
Recorder uni dynamomcter (Jynumometcr not shown)
tie fer vis;:meter to recorder
wavle drum
55 .C, 7. Stilts c3? 51:1 Qty: lem1c.
. '\ . ‘- Q V ‘ , VV 1". . ‘ 1‘" ' \“ 'n ”I ‘.‘. ‘\ ‘ ‘. .~ 'I ',
”Q‘sm, b'11‘11‘3d by Sj/I’lxlul‘m} u.) ...-.JuCi \uut 5.1'Jr‘hl)
oling to attacn gtirge;
Liiuid hath
Overflow
‘ J ". . -‘ . 'A ‘ . . .‘ . 1 ‘
axectr;c HtfitjC, tJhIZuthth&-Ly CVDCLQLlEQ
ulfi ‘ - — ' V- ‘-
.nermomcter 1n Haspe
Hm
.L ..1s;.1'!;1u1:1¢;tc: : in oath
KEEP—‘1'
/
2/
/
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F
rgay/£2E2?
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A
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\
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FPerr
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Iblix‘tl‘r‘
b‘IP‘IkII$‘1t/IIIL
Sectional Drawing of the Corn Industries Viscometer.Eflgure 1.
.30, .«.~
dlx LL31 cult Q £78.15.
11330r3.Inehieu Icn. vis
L...
is 24 r.p.m. 10
Tue StirféP 1E 48'
I‘Vi ."- ‘I “ *
SCL‘ILLH glitz. LLL
‘
rim and, thyj‘
— 7 "l A‘ +- 3 AP :.
.JUAHA. v.3 v.19, yd .LL
clochw's:3 iLre: tLon
w-1u Iron the toy
. \
'nlta are: 33333d
.T‘t‘ ._ . V. . ‘ A , .~> I A 4." 1- : ~ ‘ I v- I r“ ,
LueIeIoLe, tam Cfldft SJfiyLLes a te-W‘rru. recs?
these cth”ES to
mart with the 18001 of & SLCfCh paste curve.
can Le d3 Ct maimed
tables (4, p. 24)
to torque vglues.
at
47
-L the viscometer can te operat<3d at Lo-
10 QVBP, the standuri Speed must
vv , r“ +— -
SLt mausuxetuan. T1.s
‘ a _ l “ ' I
{1’3 5-1.933“? Llld I O L.o‘\oulo It.
crib: in the rBVLtW of lLtEL‘
tfué vi:x:os L y tbzteinnintt;iod
>ter is the measur3mcut or t‘
ropeiler encounters as it tuLgs
.15 for“e is tJéulb ..itte ty 3
1t, 0 m3 uyznztoiuut‘u' am;
Ctxzts tub truc to tgrn 1n
bnu moves tat pan across
I',: . '5 ‘ —. 1 “ ‘ '
‘t. uLmuLtcncguth. tue CuaxtV
6'
«3? the lwizozdalu 'Tne Ciqut(
\
‘} - ‘l..‘ . '3' ‘ -: ‘ v‘ ‘0
-hlu-llg4l. .413!) Lzytex“lu :1,
__1 1' ‘ . (‘ C ,\
ttxe pl3ce. figure 5 snafls
mathema tital 1y (4, p. 23).
can Le lied fox t1tn9;posing
SIJUULA.
COLlnthlI‘"
used
11
DWI}-
L1 1135; S
N+~LLM
\‘b
\
nah-"rm?-
‘Q
. XE",
.,-
fi-
r "'d P
. r”. E
'
! (Ii
.1"§
* i
{
i , ”E,,/ L
L !h “\ . V‘ ‘_ ‘ .
\ "-9. .‘L ~"%*JMW<M
.. 4 H ”“4L... J l ""t \ .1 v ’
”rm-v r- .-4.--u-.4-4bum" ‘V
. . ‘ ’ ' ‘ 'I
"w. ""‘0hJP _'_h-‘1b—.ML'—.‘~ i ‘m‘ ”.1
{x ;. Figure 2. Sample Graph.
ht.
T1Mfi Wtimflit tuna a; Lng tgu1axmhn2ter'lnw395 jJI a (Q Jek-
wise directieh when a pull is exerted wh the cutie. The
weight arm blOJ“ balances a torflue 0: 2?: gr n-ccntimete:
at the full seele “I the Chest. ”hen erw v viscous
materials are ccoht3, the tense at the viscometer can be
ext3hue3 Ly the deittou o bugglemehttr" weigrts. These
wetfihts, at full scale, Ldibhfle tOU¢UHS of 453, 930, and
lLCQ m-“=1t1ra eye. The weights can be auued duriflé a
vise
gian:0ay»1e=‘ ttu: "fixaiw; l.dn1t. 111
found that all the ;::r.,ste~ in tiiS
VibSOJS to WGIJCHC the wee of the
vnaljht. ‘THEB vwgight.xmns pl ‘Wai on
grpj 7x;; 1:: A: t 1c1n3 1.0; time GW‘JLtLLfll
Lhe lxutgth oi'tflta-seoLLLHJ‘the
up-d "e pwryfse cf tflt cheerimeL,s
of vaxydxl JLuhozw,J3Js oz‘::.;er tux}
the tht reguired for the p"ste3 to
an inenticrl cocking y~gLOd to; all
be ans iSItctorv Eecuuse the a
at sucrose tus
viscn<ity L's
'._J
YxLC
LJ“‘- U}
the te
.1
.4—(1‘
C’btdifltflioL5
1 4 'fi.‘
.L'K'UL)
the hxnumom~t
of the ihve
0: tie tests
. LLhce the &
citric aciu h
reacn maximum
the tests was
0'
‘1‘.
it
Etui"
SigflhthxtLWh
QJLtLCM
'N63 re :u[fi'
.1.
of large
1 tne
! '0‘ Q
L.”
‘!
b1}:
(3L1 [VB
deC.L
-‘ I ‘7
I-‘ '1.’ dis
‘1'-
was that the reeorueL
eyeliminary tests.
Li
+—
uk—
din
vie
pen
it was
('lH”tly
81"
fCHt'Vd
viscosit
found to
amounts
mtx mum
ta'caok
3'sity
rmometer was inserted in the condehSer cover in61‘
A t 1‘1
such a mennér thst the bulb clehied the supoorts of the
seraper (Eigure 1). This ttrmiLetc registered the
tehoereture or the Starch ptstes. Ctservctione of the
paste t)mp»i,1etire were made and recorded manually on the
chart at the time of the initial viscosity rise, the
msxxmum VlSCOSltV peak, and the End of the cookihb pexiod.
Tests on cookee Lestes. since lemon pie is usually served
tt room tenpereture, it did not seam the t observetions on
the flou or hot pestes with line Sprfiad tests would sue;ly
ixioruetioh OL particular concern to food production managers.
noxever, in trelimihexy neik, line sores; tests similar to
those an aircnemey"z°tnui Ffuhd (1:1)‘were meoe.
For the flow tpStS “h 8-inch Square glass glate was
placed oVer a diagram of concentric circles mcde at the-he,
ehtiheter inteiv ' ls. l‘he hollow tube oescritea by orcweme; ;
and Pfuhu (l3) we: not useo because the thicn pastes in this
st"iy WJJLJ not flow freely r'om such a cylinder. lustetg,
in the first lies Spree; test, a Lumber SC ice cream soap
was filled with tzu not, cocked paste uni
Spatula. The yltss Llete, at room tempercture, was Lleced
over the CW3H end or the scoot and theh toth he; inverted
9- {v «Hr‘ 1" ' . c ‘ fi - . . ha“ ' or v ‘
over the liegiet. LHfi yaStc wcs than Leltutei 119a the
('1
’_J
scoop. lhi: “r.c e‘ure was not satisfactory because the
blame or the st303 was not ellic JIHC Lu removing all of
smell aluminumU?
a.
‘ - . ‘ fl. ' > .- q ‘
lo: e see one series 0: llON test
'1)
‘J
['va
(I
{.1
(f?
0 d :3
f.
('1‘
'rJ
Cf
cake uec orator tube was cut at the
w01lo wold CE cubic ehtlmeters of the c oled peste
tube was filled with the hot g;s e, leveled with a spatula,
, ' ,. .< ‘ y t. ,. . , . “"‘. ,, ..., ., ,- .-. ,‘
CLIU CD‘Jtzlcd Wltzl tel:- air-1538, uldte. filbte (1:14 215.”. ,lt 5 Ware-4 A
‘ll. ‘rlc'SU8. 021to
J E :5
L.
to pus-:1 the yluxger eon-m. oiwte t.;'
the yeste, the test WLS 119:8”"ec as ireccurete.
ohl“ in the prelimiherv testihg was the cex, decorator
tubs Ilseo 111$ liJhe Splmisi tests {M1 the 53:13 eftih} LEGJ'thd
rech1 loom teuttrutur: uihce there use he iprtec even
Q. I- ‘ l " C 1'”'.: ; CIA.," “ ;' 1" l l1 ’- y . I. . ‘ V. ‘ .
but ”Lu—Lu, tt.l.L-a 11'1 \/ :&¢A~1-C ‘b"LA-.r t-Lk‘iilllutt’u All t1“:
At the eh1 o; the cooking period, the sta'ch taste
was Vei'el i:1to hihe o-cLhce unwexed paper cups ahq held
at rosn1ttxn:wgreture uhtil.tflri thermtm3t61 :U: one cuo
sterel £7‘ ' n_“‘ . .e_ ‘ 1 .- ' ‘ I' I‘
J. 1431019,.) tll',‘ tests.) “'1
Irv" : "~ o. ‘ - u \ 1 ~ ‘ ' - .1 .- ‘r.-I —— ~ . N
5.111.-) lCI'mfs OI; t;1‘3 CC") ul COL‘USEC‘LLC; ;t;‘.-‘.S WELS- 1'.:II‘.OV:..1 L‘
we; :hth ute1 to shoot; off the c1: sucrose of th: .0:
ssmole. Tar gels were out to t ‘eyth of three centimeters
wit thie Fucfin; testez' (Eig;ux3 e), any; the t Use Imapiired
for cuttihl we; recorded. Two ssmgles were cut on the
Fishs tehetrometvr et 270;, and st interVele c” l oai 8
hours alter t1» .hitiu- cuttiu'. For ehtlysls cf cut,1ue
‘- V v-,. v~ '1‘ "A va ' - - A ‘ - ‘ .,“.-
atlte, an tweak A: c; the lkinld“ s on t u'tLVD serrles at
n ‘r I -'. I t . '0’ 0 ‘1 I ‘ ‘
CQIJ tttu tututJul W‘s used.
s 1 ‘ \ 9— u ‘- ' "‘ “, 9' . V
Ljpi' Lt-‘L‘t’ :JCHUE’) ' f§.LS. ¢U3 "JV“- L.| till: 1!" .L-‘l.b LAuV‘ .L‘J'v‘t
' ' -‘ ‘ ‘ V ' ’ 4 a " ' ‘7' ' ‘. . r. \ V~‘l ~ r V * . l I. . r‘ ' ~ - x “ 1‘ IV {R
EHIVLHJ the eel: Nulld ”elm hh1e filCJ %v ‘c: 321. cn1 :9
v ' u a. +’ "V I: "~ ,‘ 'I': L' ‘ . n‘ ‘I '. " \~ ‘ I' I ‘ v. r ‘ 4 5‘ " ‘
rt'lr (3:11‘4 SACJ‘-’S'Z‘ V‘tLt;1 E‘ACJ PL11_).LL1.LL:.' tJLL 93'“; (117') 1.'\.LKA.~A&‘-§S
: — . J 9" : I y «,1 , r - “,.\ _ # ‘—' _ " . 4- , 3- _. J ‘
ACLU \JALL -~.\.:\1.th Lu Hunt. 1' U1 pills; l’cabolx r3. ..\.."',._)1.(J.H "V'Ciévlt
“n t} ". ' 11 v. --. - -r~.c.~ c~ \ « 7'n . ‘1 v- ‘. , Y ' 7 v rr- i W ' ’1L/Al MAIL tx-‘JAA(J ..~1 ‘IVI-i thxA L \4'- LJV hat-f. - ll': L..J_s; ¢A-;;~'.A ; "-LC“
. V . . .
v. ; * ,’ n e 0 .--\ ..—- 2.3 .-+- v ., ~ . . ‘ - “ ' n w —- 'T‘Z » ‘ u \ w ' - .t.l€‘ n.~;-;L‘Ci .. '~:&"Cll5 L.L¢t.L (3.1:. &)L 5‘1 {3A.Ubb. Lilo‘JSt—JI ngllltv ‘Ntvir:lxtls
-. . - ' 0., h .-w. .,,. ...: . , ,. ... .. '. -
NBPE itEu 1c: tdk etlt L918 Wltfl tuebw s1,us concentretluus
‘2
(s
v ‘ u
A “|u . ‘ ’ ‘ “¥v,-\r.xr Q-C-r‘
‘ul 'J-AA~ 5 —<AA\I\4’L' -..-Ux‘
*1 n
, “V‘ f‘ 1..
‘ *‘uAO‘t-«t .L
«- —~o-vv- ~~ — -v' -- ‘\ r n I‘
““0./ -(u u..;.4Alt ab; ..17
.,,
.
3" -. .‘~V-_*rr .- 0’ 1: ~--- U'r:
L5- J21. (...u «.4..~.L.._...L welt“-
Level eTe
o 1 ' ‘ I,. + , , { c . I- , q _ 1 ‘. _ .
. ' . L t H - . . r~
.034 -J;» blan.A L \JL lita-Lv 1.4 u;
Yletform
1 :1 ' i
‘
i—kv‘QL‘Ak/I‘
54
@
(t
-{\@
7/
Figure 3. Fuchs Penetrometor.
(n
(R
7‘. -\' -'Y'"' r. '.' 'j'T,r '\
also Lfiluh “an natdtib
Q
tests of the three replications of ELSA variation are listed
P'
S ta
m 0‘
'“J
('3
+3
F3
:7
(D
0'4
H (D
[1
C?
(D
U‘
('7
< m *2’
'r—a.
[‘1
d 'rJ.
O :3
P.
:3
(f
O H
.0 s:
(D
<:
w 'th
C3
(D
U)
C‘
(I
(—'-
f:
([1
(D
3
Table 4. Renre in torque values in the three replications
01 such Series.
. . , “u H , . _ . .. i a" (7" 5,1 T . -“'g '
Acid LeVe; in Terms 01 rercentuhc L- ivtve eldd~a
Sugar _-_'._ -... -___.i. -... .- ... ..--.._..- ~-~ -—-—--—--—-—--~---'-
LBVLL 4‘
a"; C 4 C 4?}. . 5 1, “J
O 1516 - 1530 lECl - 151‘ 147C - SC 1435 - CC
20 1566 ~ 1616 1501 - 1516 1453 - 1470 1439 - l470
40 1341 1506 - 1338* 1291 — 1524 123 - 1524*
CO 1030 - 1053 lCOl - 1039 982 - 1060* 1001 - lOéB
“Difference or more than to gram-centimeters
replications was found in the gestes made with 40 per cent
and 60 per cent sucrose with acid. Where a difference of
more than 50 grem-centimeters in torque values was found,
the three reelicetLons were repeated. Since the same veri-
etioh was found in the duplicate tests and since the time-
tsnpcrtture curves were identice , it eypeared that the
’I
presence or large smourts of sucrose and acid could cause
-> ‘:. —. -. w w.“ , ' ~ 1 -;--,‘~' +‘--_.~a si.e;htlg'tVreatex‘aiizltl11:3 1111J18CL£ ty IEfiLJ1MtS ‘nxun
' , .-c -. ' , , : , ‘ , "- .p v. A ..' l -.
taut: :euuu lg replicutes o: Lust~s aitu no 51ur or with
Tge eve es of the tsruue velues for the three
repliC'thcs in escn seriss are listed in
‘ —' rv ‘ c ——'\ r‘ ‘ ' ‘ ‘. " ‘
TeLie S. Limmerv o; adflrdgc tor ue reedth s of the three-1 -'- . '~ . .11 ...-.4 ...
replicLEJLicus izxcxlcn 3x4 J’s.
. ‘ e‘ N 1 ,'
NTUH‘t Cu. U -1 u ~, ...‘ n : ~‘ L"; t : _\v“ )é‘:
‘J‘itl .LC XL\ 1‘4 ‘11 UJ,JUL VJAAL ..tl".Ati\:11
m' “ " '0. ‘3‘
1"31'1.‘;S 0 “:1 3‘;Ktcf. eL 1
f 1 I — ~ ‘ I ' ‘| ‘ -‘ \ ‘. N l I" .4 J] I' ~ I“
series 01 - Ht1 L111; Q was 11% Gem
f C 1521 1676 134l loss
v 4v-U 1LCC chC 1553 1026
B 44.5 1431 1454 1513 1 321
D 4;.0 1490 14b0 1231 1914
The e1alysis or usieace or Lcrlzs A, Tetle 6. shiled
‘ ‘r I," s l '- ' n‘, 1 v' \ '. ~ - ' .' i. - f" - . fl ‘ -~ \‘ ’ ~,‘ . -~
tf‘lCt t.l*‘:l‘t: Wcfis £3. {11:3,}..1» $1411-11 -L(Y(,11t (1111‘211'511‘39 1n tun:
'n, - v ..1" 4 Av ,. ..- . .g‘ ‘ ., ., . - P C—
1Q1JJ: 6. zumhsysts ta 1fgr1biufl3 t1 CCnflle lequUQ)5 101'.xazies in
(~ ‘ . 1 fl ‘0 '1', ..o ’ A . h v." y: C‘ '1
UOJLCESS ‘vJ. Jul Aurul U01 0 in. L1. 1‘.
Total
between % of sucrose
Error
*4
0)
()1
'r-‘
...;
C) J
,‘K
+453
r-r
+40:
......
nuuigul/ significsht at lfi level of “rehability
’4
[Y7
.. -,...' .‘K‘ ', . . ‘, . . a . ° ‘, _- . .,- ‘ .' -,
viscus ty oi tAe stur:n «nfitwb Ltd ‘4} fltJ no suciose ufld
‘ .1 . ' ‘ . ~ A .. E . , , t‘z- . .[ a - ' .
tJCSU litd tuc three ccnrent Eti\ \u swn‘ use. JiSUOSiL;
' ' P" n (-‘.‘ a. ' ' ‘ I I’ v . \\ ‘ ‘., ’ > ‘
('1 1"‘f t :‘Il U‘k“‘1_’_‘c‘ J, L, A " .-A K.YuulJ lei A L: P 40 Ill tL. ti" f xiii"
~ ' ‘. ., . ‘ ' )’ 10" '4 ’- ‘ " '
tfx, 4L EJAJ ‘3 £r1° cent.zniiit.cu-s of ~wzdtr .uw:leus«~1 the
‘ ' ‘ " “' I ' ‘r~ r 1 I . f Iv - . ~ m‘r‘u I ~ . ': (a f‘ - v \ uv ': + ‘ \
Vlr-(‘Lgt‘i‘ilf L‘L 1111" {21,9103 g'ufitk - *‘th - E 4-“ 41*‘FAHU6*‘t ""'"“
v ' ( ~{' 5*- ,1 -. 7' 'c i ‘t (“1‘ " 'l-V \‘ 95'3"
LAN: 1 1..u L'( L. Ul L'L"?;'l 1.11:4 .1...§_<t LIL‘AS K1“, L-s ‘xb - ALL- 4-1 ,
. ' ‘ ~‘, 9. . " . A ,4 _: - 7‘ ‘1 (‘ f" , -‘ ,. _ ‘. ‘ , .\ . A. '
1:; ha: 1 \J“..J Lglct t.;lt‘: Lu 1t); )11 x); >4\.' AJL-l' CULT; :1.«.'1k-'(.‘*:. to El
\.
.1 (1‘ .‘ x .. - . 0.7 .r p I ' , . ‘ " l l “ o .
.Lk- 59'- Stilt £le 15. 1 CA a? ‘. r'kkbtt‘i it'id11JkaJ 1H (J grit 1.6.1 V15L “httl/
v f l . f r. ' -. rv ,4 : 3‘ f‘ ( f a ““1;- l ', ,‘; Yl‘: T'.r r a L T “ fi‘i' . g5
t.1Cal III -~.: 1' .111 ‘SM .Lca V‘Xt L‘ uCul Ls} 6.1;4 J-L .111“- ;) etch . $11~~3
r. ." "I.. o ' ‘. ~ - ‘ . I ‘ 1 ‘ r <\ . r...“ 7" ’ ~ 1. I
Labia“ n M1tJ the 1.HUlhdb OI uefltel (he), “nu steteu that
7: , «ht ‘ «- .-... - ~ ~ L s 3- ,, .+.nlt.J 5, Jam o; idfiltdfia cooked muiml'-.s grant :1 v: rn:\tlcf1
KW "( 0 \+\ ‘v- ‘ -. . r‘ ' fir; ' -'~ - ‘ ‘. . x ‘r - ‘
in 1V0 :L.‘ 1:15.; (14. l'\AtC: .. -Ahk)(:‘)L lit d ' €31.11 ((11:81 }'6::A*.n 'L‘Vl Llltj
viscosity curve than dlu cornstarch she water Eloxe. She
also 1w --rte tind; ccokih; tin'.wiv3 gerc_uflxgge “Crustclwfli
:est m‘1j11.5.°, $1.C, En: .sn.L {rams Ci‘EAthCSP caused
4rugr€ssive increases in the‘prrk Viscosity curves Cf
tll~ ;'.StxJL.
The C.l N citric acid solution in the contlol series,
Lye-lies IL, constituted 44.5) pei cent c1 the wEter volume
In Series C he citric 8“1u wee 4C per cent of the water
volume, out in Leries D it wss 4. per cent o; the Ieter
voluzc. The crnlvsis of vs;i:.n( hes made on the sterch
ermi‘xete: lIU s Wltimnnf 1viu Eu \Mitn t;ukfis.1¢Vc1‘ cm?
sci gcrn?entlm:tffm . 1311s En ely: , TYNsle '7. sucuwsd tfl;at
£58
(H‘Arf
Henlmgs T'>r'}.u€
Ioo' "IBOO
$O> 4/430
/._. ..
90L / 1:544
. lovosucmsc,
10f 1/37!
! x- "‘ '
i /'
BoL «(122.
”*0 Sutt'oie e ;... .G-‘lo’lo Juno)”
So; / .,—-P‘-—i-"°37
i I - ’9’./
E / /’/‘
4p i 4245”‘0 I +/
; ' ./§; 6°7o$ucrose '
30? I / 4 5"“
‘ I
l / ‘
20...? l. ./ '0 “01
5 . /'- o
’O I /11!")
f
/
a I I L I L L _1 1 L 1 r)
5 lo I 10 15 3o 3.5 .40 *5
T'me an m1nut‘es
Figure 4. Effect of Sucrose Concentration on
Viscosity of Cornstarch Pastas.
Maximum
La
‘ I o - - ‘ _'1"I’| - . ‘ _ I , O -
, ,- .. ‘u. n‘ ‘ j ’,l , 1 In ‘. ~ *V'Y ‘, -v _. ‘,_ '. 1.1, I C
tAIC-“Lé'- ‘oklb (.V :31fiJlLL; L ~, Ilt ‘41; if; {.:;§:L Lat/‘vvi‘wtul; Lil“ t (..otL-l'not'lu
o _ - _ u r. " v ‘ nu .. . ‘- o .“ . ' ' f,“_-' - c. —' b.‘ “‘,‘(1
.111 tn.-5 {.c'l'lci . .chAeLK'cr EN) 11...! I bl 6 new ll} he; w~v-- v! .11,
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thhle “gs kc:.:1 round tu caJs: a cecr-ase
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l' f‘ N. r .N y " 1’ ‘. ' ‘fi‘.’ ‘» .\ v N '. ‘ ‘ 1‘ L 7. g \
of etii cdncentration. Lee amalgsis oi va Lunce
1»\ , 1. , .‘ “‘.I . r‘»‘v FY) . r ‘
aw ye. ceut siiiose--ach sex:3 eggeeLs in Table
|.:f \ 0': ‘ ‘..‘ "-‘I‘Ww‘~ "1“
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L...sturc‘z.- .vster-ach 3} es made uitn 4332
of toqule leadings for
t
levels
for the
and for
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Analysis Luf‘quLante of tcmipna reaui LI
terc.~xete.—a aid pastes mLJe wit116
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sucrose.
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viscositv oi the threeU
The sVe use erimum
of the starch-sucrose Series
V
Cid and the three levels ofL:
4)
pa
effect 01' g
are ShOWu in Figure 5.
replications
rm
iae
acid on the
.' a: L- x ‘ 0;..V '9 ‘5 ‘ ‘I- ' "“ 1 “\- I‘ n - “ 1 '. .4 ' '\ ‘ 1"» L "
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tilt? Llld :‘O—Lblt {‘1 thcfi COOLL.L51(‘.‘I 1:314. QC}. IIJ‘N’JV’JI ’ ‘u it:..) CULI‘A
increLse of sacrcse the nuzite“ of degrees 01$- «- - -. v
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rise LeCLue progreesively less auxing the IinLl {our
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The effect Cf Citij_c =Mcid OF th; teLUthIUlL of the
pLste at the iurLtiLl vise asity r'se at tne vuribu: sucrose
level ..Ls net souslstent. The stench {111'}. mate; te
stLrted ts tlicxeu Lt T‘OQ wLeL cooked witnowt citric
63
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'0 00 R __ 1 _____,__- ... J... “--M-_-,.__.. ........—...-
o‘uCrose 10°79 Squcsc 401. Sac-70$: Lo7o-S'MCYOSQ
Figure 5. Average Maximum Viscosity of Cornstarch
Pastas with Different Sucrose Concentrations.
Amounts of 0.1 R Citric Acid Are Expressed
in Terms of Percentage of Total Liquid Used.
Tgrqnie
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Figure 6. Average Maximum Viscosity Showing Effect
of_Citric Acid on Cornstarch Pastas.
Amounts of 0.1 N Citric Acid Are Expressed
énegerme of Percentage of Total Liquid
3 o
64
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1 "Uh (Mun amid, all five“
- TCMPCrafure, lmel VlSCOSitY
rise to Max Mum Vifcosaty.
m Temperature.maximum VtSCJSoty
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Sucrose Sucrose Sucrose Sutrosc
Pigmre 7. Effect of morose Concentration and Acid.
on Temperature of Cornstarch Pastas.
1"
i C1
CD *0: cat ucrcsc pastes when citric acid was added.(P
h the twcl“ Mu«t. su::use con:eruuxytions, the dilicrcucea‘-sr
ass tacn one cegrce lower*4
in initial viscositj' rise was
‘ I
when tag a ii was cocked uith ,ne mi;{tu19 thigure 7)-:r)
In all the cornstarch pastcs with or witLout Eicrcse
tfie
"’1
m ? K Q-
5 o.
('+
the tcrmerature at tne maximum ViSCOSit‘
A ’-
enq of the tceLixr; Lcricc was lower at all Xchls citric
d
I x
y
’-
J
Lu L,u”“xti' ism thcn it was in the pastes sudc 'Mitiout
agid, (Figfire 7)
. ;acn concentgatioh c sucrcsc tragrfissively incicascd
tcfcrc the initiai visccsitv rise. Tnc timc of
tTLS Lfihsé 112% ed idwxn C LJJuitcs IN): tkna staiwfli and.nw;ter
pastes to 11 5/4 minutes for the CC per cent sucrose
Tag tvhcvity of th“ stes at all icveis 01 citric
acid concentration was s: sinilar that the effect of citric
acid on tne tirv of gelatinizaticn may be considerea the
(T)
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P.
(‘1
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viscc.ity r.ise fo: the pastes mace with an‘ withoqt the
0acia i5 considered practically he scme. Figure 6 shc,wv
that te dille1~nce in timc vaiiec ‘I‘om‘cnly cue-fourth
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Acid on Time Recuired for Initial
FiCure ?. Effect of crose Concentration andO
Viscositv Rise and Maximum Viscosity Point.
CD
CD
t.~ 7
1‘" - ”~“ ‘. 0‘ “ \~ - ~47 1‘ i 7 V I \'. V 1
lbs tlLe thessery to obtaln msxltus VlsCoslty yes
0{I‘ W ‘2 ‘\ . '\ -— Y" -‘ -- i ‘a- '*
y allectco ty slcnose. ror the sugar pes.e-,
\
oerles L, the time needed to :eecn yRCK VlscoSLty was
found to be as follows:
no srcrose ---------------- 1; o/i minutes
Bid sucrose --------------- 1o 5/4 minutes
49% EbC;CSe ----- --—-----—- 2: 1/2 minutes
6;% sucrose --- ------------- 43 5/4 minutes
Therefore, in practical e3plics ion, it is necessary to
coax CJFLSLEPCH pastes containing a high sugar ratio for
a long t; e if the starch is to be gelbtiHiZEd completely.
.‘r.
J a» ‘ime reouireu for pastes Lt the three levels of
c;:ric - t;«;¢heeutrsti 11 to reach mexjfluun‘viscosity was
.13 time lcr reecnlun nsllmum VlsCoslt;i P.
f"
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wss pry .JSEinly cecrmssed Lith each luczemtnt 01 sucycse.
rt: Cfl’ ILLILS thich igcluaed Leia, Series E, C, and D, the
time 3- ;e5 to reech teen viscosity was averaged for the
three ~vels or acid. lhese LVerages are as follows:
no sucrose - ————————————— -- 11 minutes
CCR sucrose ------------- -- 14 1/2 minutes
4Qu sucrose ---—----------- 18 l/H minutesfl; ‘.,' ‘ W ._
to» suclos» ------------- -- L4 mlhltes
shots the time regulred to obtain maximum viscositgr(‘1';
Figtre
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u .- 4 v. .. - . '.. 4- ’ . _ ' L ‘ .4n ' lk.L:...‘.... v-)»'(‘_~.ll-L ix MIA ks v /( ..LL - 1:1. K 4. ll Ll- w-s+4.tvv
vi“:
Iaol& 2g, nALLysis of 113333 of £19 LJtLLn; inc at each
t1n:.i:tervul of tau :Aruu rdylicct-9us of starch-
wute --;3L sxcrose-44..§x Ci r1: acid COth19d with
mt ch-':ter-SOI su4 139- 1.5; CLLPLC acid.
-.u... of v;.--* :u L.- -... 3 Value
Total 17
hag-1.1 2.24;. ".S 41
firwz‘h.tezvglh 2 ifd-.5
UtaLmflr-Nuta.wwblx £161x ,-
Timc 44.2% .cij vs. at xch-
WéléP-CCZ dezc‘(-4i.
. .: ' a r11"! _—~
41....LU g. \.u I .U
utoxgn-uut81-+Cm sacrose—
IFLLCEmJHL r1.;x L:i¢i4n:. stanch-
:fiiLB;“—EL£L £m131mxse-411..jb
-cid l 5gf04.5 575.6Ew~
Error
T, '.‘ -- If“ -W- \ " ... . .. _ - ‘ ' .3 '1‘, q .
-VLLE L-. nfia-ftls OL \gf.&hdv Of t451cuttL‘lu ELL; at BLCJ
. V ‘- ~ . W '. ‘v I‘ ‘ I " l ‘ ‘ ‘ f i ‘ I .r “
11.11716 -.lwu—JL'V-.. 3. Cut CAKE-Nd 811-3.! lit11111:; 01’. Stcn Cu-
vo F u I. ‘1" I. "‘ ’14“ ‘. : ‘ . l V " ‘
'u‘I(,..L,r..L - "~51 S 1“}. £738“ XJ‘,(. C Ltiw...\: tic-l3. CL’IJ‘Idiled 'rVLtn
. ‘ v. . Vic'- ., . - A "4/ ' 4 - . \
Stu -311-‘-Jdte.L’-€p,. SIICL Ub*3"-:‘,ro Cit-IL LC CCACLO
(‘ ‘ ‘ " ‘ I .5" 1““ ‘ 'N: '\ 7‘ ‘l P 1 9 |\1
UKMIL'CCB U: V.-. LCJL. .s/A u. _ luo'do 1‘ v'L;.L‘.1(3
.1
O4 4
101.45.]. 17
.
U > ’ ' ‘ V-‘ . .‘
AKB‘Jl L'-:t'l1n . ‘34.:3
M ' -- ' .441
$117k It? (3 Luv/4.1.;
o ‘ '! AA : "
Layer-«uter-a.& sucruse-(
I7"
.136 13% 3311 vs. st-"cn-w;ter—
69% SQCFCSt-éJg acid
utLIph-‘v'v liter—711$.
Ircctm.;nt L32 Leia v3. Starga-
$th"-£J% 5'.C1ose13%
tcid
Error
S‘JULHCJSE“
HC"
"'2:
VAJ \L‘vl.
21/fi1 r:
Auk/.4. ox.)
2%547.O 2&6.llaw
"\ r\l c\
.LU 0v
”-.. ..-“.—
“""L-H l/(4 signm'wmlt at}_.-
level 0 prbbbiliCy
...~ . . - .1 .1ti: UL V-Livuvc sta SQ-WLCUP at l IB‘J-ls
a; 'Titric zucia crnxnsnt ”‘ tian. uteziuzt ion 01'
.1
‘ acid 53x1 cutt.i.:L; tixmaezt 9L;}L tizne(D
(“‘1 .11 Afi- . ‘:'A-1.'»rD x‘fi \' ‘P 7". . 11 J
uudi -8 UL Vni LdLLthl 0'. . '.‘-.o'~./o I‘ VJLJL
01
(Total
Heglinaticus
nCLd
Time intBFVuiS
Acid vs. time
Error
cam
4Cfi
F+4
’V’n"O
y(’3OJ
0 (n
1
3
030(V C ( O (
.
FJOHfirw
14.72
9.DGP
b of variance st'"c ~wateL-SCc Sicrose
levels at citric éfilHL1<SOHC€nCF3tiOH.
. ctivi of effect of acii and cutthg time
at each C:”e interval.
( " " " 1‘ v- 'o: 4 ~ ~TX " ..7 (a .‘fi
U-.JL1-CC 01 \«ul Lat; .:u 1/.L‘ . mu). F Vuifllrj
- m~-_--. -. -... ._--~—.-—--___- -.-I 0 I
(W
4. CC 2.09
m any.”
13.30 a:.ann'
l.
H r C y (T
F. I
F G)
:1)*3
O
._—
(4.-
0‘
H 0'
(a
r)
D
Q.
Q:
.' .‘ ., +. ,.I ,. . l h :— c. n 0': --‘I-"-“
AAIaL LLAVL’A'. J“. S I»; v ovv ‘.u.C~/“"
,"\W V f 1 .- “ I" l.""_".\l
n\;.Ld JV. t.£IU*3 b .Lkao V5 ‘1. k: n M
n“ 1 0 AW4 7- VI . ~.
“A. L'OA .LC L1 0 .LV
u" nly significant at 1% lave l ot' probabilit
II..\
wa.xl|1ll|illl|1llllll|‘['||lll.i"ll
1 ‘ ‘ . ‘ i l v . ' ' I o v. ‘1‘ V, a" . , ’ . "I
analysi: 01 vcciancc stchL-xstcr--J¢ Sic;.se
" -‘ W ,. ‘1 \ . I r ' "
at all leles ' CitrLc uCid ‘OHCthcstiyu
*‘I ‘F 37"} Wit: ‘ fl“.
*Llsltv‘v'v -L v11 k1}
at time‘ r' ’3 \
Source of VLIiathH D.fi. ;.;. F value
Iotal 3:
ReplicatisLs b 451.55 3,37%
acid 3 Q923.3é CB.O£**
Time 2 6705.03 cc.eau*
hcid vs. tine 6 90C.77 ;.C7%w
Error 16 lll.£9
0"“ng
wucAnalysis of variance starch-water-CQZ sucrose
at all levels acid concentration. Inter-
acticn of effect of acid and cutting time at
etch time interval.
.‘ C
\JJ.
Source
T‘_.
iotal
“Cid
Time
nClu V
of varicticn 3.3. 4.5. F value
'1 C“
'J u
Replicstioms 8 30.53 5.17%%
3 61.60 10.47%%
2 317.2“ 55.76fi*
5. 'me 6 2 . 6. 4.70%*
l6 5.90Error
figleu1£icant at 5% level of
r.
\
probability‘\ Li.
%%mighly significant at lg level cfi probabili,y;
\~
\
\_
\ \
g \ _
\I- \~
\
I‘l‘.lll!l|‘l‘|".
.I}!l‘v‘l‘l.fl|
guy.“ v
F'g ‘2 '54
L‘R 19 '54,
pp 2': ’31
SEP 15 155
.. . ~~ t p 1‘ “‘
... “:93 :8h‘hfiéén'__ ‘_5 A- Q]
0!. Mi 9'78
"I7'11?llllllllllillT
