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    Effect of different dielectric drying methods on the physic-chemical properties of a starch-water model system

    Access Status
    Fulltext not available
    Authors
    Jiang, H.
    Zhang, M.
    Fang, Zhongxiang
    Mujumdar, A.
    Xu, B.
    Date
    2016
    Type
    Journal Article
    
    Metadata
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    Citation
    Jiang, H. and Zhang, M. and Fang, Z. and Mujumdar, A. and Xu, B. 2016. Effect of different dielectric drying methods on the physic-chemical properties of a starch-water model system. Food Hydrocolloids. 52: pp. 192-200.
    Source Title
    Food Hydrocolloids
    DOI
    10.1016/j.foodhyd.2015.06.021
    ISSN
    0268-005X
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/8652
    Collection
    • Curtin Research Publications
    Abstract

    To investigate the structure and morphological characteristics of potato starch-water model starch system dried under dielectric field of different wave length (included 27, 915 and 2450 MHz). The ratio of amylose/amylopectin content, molecular mass (Mw), degree of crystallinity and surface morphology were determined. The results indicated that the starch crystalline changed from type A to type B, and the crystallinity increased upon the dielectric drying. The Mw of dried starch was ranged from 1.532 × 107 to 2.059 × 107 and the ratio of higher degree of polymerization (>150) varied from 20.57% to 6.87% (27 MHz), 0% (915 MHz) and 0% (2450 MHz). These Mw and degree of polymerization variations resulted in the lower viscosity but higher pasting temperature of the dried starch. However, the dried starch was still able to gelatinize and this was observed under the SEM imagines. The dielectric properties and drying dynamic of dried starch showed the interaction with the dielectric frequency.

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