Pressure Induced Swelling Kinetics of Starch Granules

Autor:	J. Snauwaert, K. Heremans
Rok vydání:	1999
Předmět:	Materials science Starch Kinetics food and beverages Diamond anvil cell chemistry.chemical_compound Crystallography Reaction rate constant chemistry Surface-area-to-volume ratio Volume (thermodynamics) Chemical engineering medicine sense organs Swelling medicine.symptom Potato starch
Zdroj:	Advances in High Pressure Bioscience and Biotechnology ISBN: 9783642643002
DOI:	10.1007/978-3-642-60196-5_78
Popis:	Pressure driven hydration of starch induces microstructural changes in the granules which finally result in the formation of a gel. The initial structural changes due to hydration produce a swelling of the potato starch granules which has been monitored in situ by optical microscopy in the diamond anvil cell. The rate constant of this swelling process increases with increasing pressure and the associated activation volume is -18cm3/mol. The swelling rate constant is independent of the surface- volume ratio of the granules.
Databáze:	OpenAIRE
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