| Autor: |
WANG, SHAW S., CHIANG, WIN-CHIN, YEH, AN-I, ZHAO, BOLONG, KIM, IK-HWAN |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1989, Vol. 54 Issue 5, p1298-1301, 4p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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