Changes in Specific Heat of Corn Starch Due to Gelatinization
1999; Wiley; Volume: 64; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1999.tb09878.x
ISSN1750-3841
AutoresC. H. Hwang, Dennis R. Heldman, R. R. Chao, Timothy A. Taylor,
Tópico(s)Food Drying and Modeling
ResumoABSTRACT Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a ±2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.
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