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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F10%3A00024429%21RIV11-MSM-22330___
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Starch syrups are the basic products of starch industry. The main application possibilities of starch syrups there are as raw material in food production (confectionary, bakery, ice creams, beverages, fermentation production) and also in chemical production ? sorbitol and others. Viscosity of starch syrups belongs to the important physical properties, which are needed for chemical engineering calculation, modeling and evaluation of processes during starch syrups production and its use for food and non-food applications. The goal of this paper was the measurement and evaluation of viscosity of 4 various types of starch syrups with dextrose equivalent 34 - 95 %, dry substances 55 - 87 % and temperatures 20 - 85 °C. Viscosity was measured by means the viscometer Viscotester Haake VT 500/5012. The temperature and concentrations dependences of viscosity of starch syrups were obtained and evaluated. Starch syrups are the basic products of starch industry. The main application possibilities of starch syrups there are as raw material in food production (confectionary, bakery, ice creams, beverages, fermentation production) and also in chemical production ? sorbitol and others. Viscosity of starch syrups belongs to the important physical properties, which are needed for chemical engineering calculation, modeling and evaluation of processes during starch syrups production and its use for food and non-food applications. The goal of this paper was the measurement and evaluation of viscosity of 4 various types of starch syrups with dextrose equivalent 34 - 95 %, dry substances 55 - 87 % and temperatures 20 - 85 °C. Viscosity was measured by means the viscometer Viscotester Haake VT 500/5012. The temperature and concentrations dependences of viscosity of starch syrups were obtained and evaluated.
dcterms:title
Viscosity of starch syrups Viscosity of starch syrups
skos:prefLabel
Viscosity of starch syrups Viscosity of starch syrups
skos:notation
RIV/60461373:22330/10:00024429!RIV11-MSM-22330___
n3:aktivita
n17:Z
n3:aktivity
Z(MSM6046137305)
n3:dodaniDat
n18:2011
n3:domaciTvurceVysledku
n14:3321509 n14:1290916
n3:druhVysledku
n12:D
n3:duvernostUdaju
n19:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
295786
n3:idVysledku
RIV/60461373:22330/10:00024429
n3:jazykVysledku
n11:eng
n3:klicovaSlova
starch; syrups; viscosity
n3:klicoveSlovo
n5:starch n5:viscosity n5:syrups
n3:kontrolniKodProRIV
[5934AEE5EE95]
n3:mistoKonaniAkce
Praha
n3:mistoVydani
Praha
n3:nazevZdroje
CHISA 2010
n3:obor
n4:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n18:2010
n3:tvurceVysledku
Kadlec, Pavel Branský, P. Henke, Svatopluk
n3:typAkce
n15:WRD
n3:zahajeniAkce
2010-01-01+01:00
n3:zamer
n13:MSM6046137305
s:numberOfPages
10
n21:hasPublisher
Process Engineering Publisher, Novosad, J.
n9:isbn
978-80-02-02210-7
n10:organizacniJednotka
22330