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 Sep |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
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WANG, SHAW. S., CHIANG, WINCHIN. C., YEH, ANI. I., ZHAO, BOLONG., & KIM, IKHWAN. H. (1989). Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents. Journal of Food Science, 54(5), 1298-1301. https://doi.org/10.1111/j.1365-2621.1989.tb05977.x