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 language | English |
|---|---|
| Pages (from-to) | 1298-1301 |
| Number of pages | 4 |
| Journal | Journal of Food Science |
| Volume | 54 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1989 |
| Externally published | Yes |
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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 journal › Article
}
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
PY - 1989
Y1 - 1989
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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UR - http://www.scopus.com/inward/citedby.url?scp=0000080099&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1989.tb05977.x
DO - 10.1111/j.1365-2621.1989.tb05977.x
M3 - Article
VL - 54
SP - 1298
EP - 1301
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 5
ER -