Sorption and thermal properties of rice, potato starch, and oat flakes

Landfeld, A.; Houška, Milan; Hoke, K.

doi:10.17221/1363-cjfs

Cited by 2 publications

(1 citation statement)

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“…Dm (g) is the mass (moisture) lost, Dh starch is dependent on moisture content and temperature of the sample. The enthalpy of potato starch was investigated by Landfeld et al [20] using differential scanning calorimetry (DSC). A generalized equation was fitted to the experimental data:…”

Section: Theoretical Basis (Estimated)mentioning

confidence: 99%

Energy Consumption during Vacuum Microwave Treatment of Potato Starch: A Phenomenological Model

2011

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It is known that the water binding capacity of starch increases after vacuum microwave treatment. Microwave radiation absorbed by the starch sample affects its sensible, latent internal and chemical (bond and conformational) energy levels. A phenomenological model was developed based on energy sinks in starch, practically described as increasing temperature, breaking bonds between water and amylopectin/amylose molecules, changing the phase of water from liquid to vapor and structural rearrangements at short (single/double helices) and long (crystalline/amorphous) order. The model was validated by experimental data for different vacuum microwave treatment parameters, viz. incident power (460, 500 and 750 W), duration (30 to 340 s) and sample mass (10 to 70 g) at 4000 Pa. The results provide an insight into the physical aspects of the process and would facilitate its development on an industrial scale.

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Section: Theoretical Basis (Estimated)mentioning

confidence: 99%