Effect of Ultrasonic Wave on the Physical Properties of Cassava Starch

In this paper, by taking cassava starch as the research object. The effects were investigated about the cassava starch transparency, viscosity thermal stability and settling performance under the different ultrasonic conditions. The transparency of cassava starch firstly decreased and then increased with increase of the ultrasonic power, treatment time and ethanol concentration. But it firstly increased and then constant with the solid-liquid ratio. The viscosity thermal stability of cassava starch firstly decreased and then increased with increase of the ultrasonic treatment time and decrease of the solid-liquid ratio. But it was opposite for the ultrasonic power and the ethanol concentration. For the retrogradation, the majority of processed cassava starches reached sedimentation equilibrium after 96h. But partially shorten the time to reach equilibrium for the fast sedimentation rate in settlement of 12-36h.