Journal article
Isobaric and isothermal kinetics of gelatinization of waxy maize starch
Journal of food engineering, Vol.82(4), pp.443-449
2007
Handle:
https://hdl.handle.net/2376/103850
Abstract
Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated differential scanning calorimetry (MDSC). Starch solutions were subjected to a range of temperatures (55–70
°C) and pressures (350–500
MPa) for pre-set times. In isobaric treatment, samples were placed and sealed hermetically in aluminum pans. These were heated instantaneously to various end points within the aforementioned temperature range from 3 to 300
s. In isothermal treatment, samples were sealed in plastic pouches and subjected to various levels of pressure indicated above up to 90
min. Thermal and high-pressure treated samples were then subjected to MDSC routines in order to evaluate the degree of starch gelatinization. Experimentation had an effect on the temperature of starch gelatinization, which followed first-order kinetics. The temperature and pressure dependence of the reaction rates was thus modeled using the Arrhenius and Eyring equations. This afforded collection of numerical values for the rate constants describing the combined time-temperature-pressure effect on starch gelatinization.
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Details
- Title
- Isobaric and isothermal kinetics of gelatinization of waxy maize starch
- Creators
- Shyam S Sablani - Department of Food Science and Nutrition, Sultan Qaboos University, P.O. Box 34, Al-Khod P.C. 123, OmanS Kasapis - Department of Chemistry, National University of Singapore, Block S8, Level 5, Science Drive 3, Singapore 117543, SingaporeZ.H Al-Tarqe - Department of Food Science & Technology, School of Agriculture, University of Omer Al-Mukhtar/El-Beida, P.O. Box 119, LibyaI Al-Marhubi - Department of Food Science and Nutrition, Sultan Qaboos University, P.O. Box 34, Al-Khod P.C. 123, OmanM Al-Khuseibi - Department of Food Science and Nutrition, Sultan Qaboos University, P.O. Box 34, Al-Khod P.C. 123, OmanTaha Al-Khabori - Department of Food Science and Nutrition, Sultan Qaboos University, P.O. Box 34, Al-Khod P.C. 123, Oman
- Publication Details
- Journal of food engineering, Vol.82(4), pp.443-449
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546531201842
- Language
- English
- Resource Type
- Journal article