Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents

SHAW S. WANG, WIN‐CHIN ‐C CHIANG, AN‐I ‐I YEH, BOLONG ZHAO, Ik Hwan Kim

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.

Original languageEnglish
Pages (from-to)1298-1301
Number of pages4
JournalJournal of Food Science
Volume54
Issue number5
DOIs
Publication statusPublished - 1989
Externally publishedYes

Fingerprint

waxy corn
Phase Transition
phase transition
corn starch
extrusion
Starch
Zea mays
water content
kinetics
Temperature
Water
Differential Scanning Calorimetry
differential scanning calorimetry
activation energy
temperature
Hot Temperature
starch
heat
energy
water

ASJC Scopus subject areas

  • Food Science

Cite this

Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents. / WANG, SHAW S.; CHIANG, WIN‐CHIN ‐C; YEH, AN‐I ‐I; ZHAO, BOLONG; Kim, Ik Hwan.

In: Journal of Food Science, Vol. 54, No. 5, 1989, p. 1298-1301.

Research output: Contribution to journalArticle

WANG, SHAW S. ; CHIANG, WIN‐CHIN ‐C ; YEH, AN‐I ‐I ; ZHAO, BOLONG ; Kim, Ik Hwan. / Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents. In: Journal of Food Science. 1989 ; Vol. 54, No. 5. pp. 1298-1301.
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