Academic thesis

Cornelia Ripplinger: Starch Pastes - Influence of Different Kinds of Preparation and Storage on the Shelf Life of Prepared Pastes. Back
Language: Original   -   Translation
Abstract: Different components and the constitution of starch are explained. The processes of gelation and retrogradation are illustrated as well. Degradation of starch pastes by microorganisms is described. Results of a survey treating preparation and storage of starch pastes as well as their shelf life. Different test series were conductet with wheat starch, zin shofu and rice starch. Growth and activity of microorganisms in the different pastes were studied using fluoresceindiacetate (FDA). The pH values of the pastes were measered too. These data were collected on preparation day and after 3, 7 and 21 days. Changes in properties and visible dfferences were followed.


Keywords: starch, starch paste, paste, adhesive, wheat starch, zin shofu, rice starch, fluorescein diacetate
  • academic institution: HAWK Hochschule für angewandte Wissenschaft und Kunst Hildesheim/ Holzminden/Göttingen
  • kind of theses:  Diplomarbeit
  • main Tutor:  Prof. Dr. Karin Petersen
  • assistant Tutor:  Dag-Ernst Petersen
  • date:  2007
  • Language:  German

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