TY - JOUR
T1 - Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents
AU - WANG, SHAW S.
AU - CHIANG, WIN‐CHIN ‐C
AU - YEH, AN‐I ‐I
AU - ZHAO, BOLONG
AU - KIM, IK‐HWAN ‐H
PY - 1989/9
Y1 - 1989/9
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1989.tb05977.x
DO - 10.1111/j.1365-2621.1989.tb05977.x
M3 - Article
AN - SCOPUS:0000080099
VL - 54
SP - 1298
EP - 1301
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 5
ER -