Spinnability of Starch Pastes

We have developed apparatus to assess spinnability that uses an impedance to prevent of electrolysis. The spinning distance and the stress confirmed by measurement of dial gauge. A total of 10 starch pastes was prepared from corn, sago, katakuri, sweet potato, kuzu, edible canna, cassava, Indian lotus root, bracken, and potato, at 2% and 4% concentrations. The spinning distance of each starch paste showed a dependence on the concentration and the tensile velocity. The strain at the point of maximum stress increased in all samples with increases in the tensile velocity. The spinning energy increased with increase in the tensile velocity, with a particularly large dependence on the tensile velocity of potato. Cluster analysis was done using the spinning property values of 4% starch pastes as the parameters, which showed a division at a distance of 20, yielding four clusters, with each cluster showing a distinctive spinning pattern.