Starch pastes thinning during high-pressure homogenization

High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90 °C for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177 °C/MPa and 0.186 °C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization.