Modified cationic starch production by microwave technique
1995
Wootthichai Narkrugsa (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Study on cationic starch production by using microwave technique, drying process that production time can be reduced, was performed by mixing the tapioca starch with the reagent, composing of QUATT188 11.6 percent (w/w) and NaOH 6.9 percent (w/w) at the liquid phase:solid phase ratio 0.40:1, 0.50:1 and 0.67:1. The mixture was conditioned at 50 deg C for 8 h. The conditioned mixture was ground and passed through a 50-mesh sieve. Then the mixture was heated by microwave at the frequency of 2,450 MHz for 3, 5 and 7 min for cationization reaction. Cationic starch had 2-13 percent moisture content (percent MC), 0.053-0.311 percent bound nitrogen (percent BN) and the degree of substitution (DS) ranging between 0.006 and 0.037. The reaction efficiency (percent RE) range was between 6.14 and 36 percent. The moisture content of the product, the amount of bound nitrogen, the reaction efficiency and the degree of substitution had negative correlation with the heating time and had positive correlation with the ratio of liquid phase to solid phase. The two factors, heating time and liquid phase:solid phase, had effects upon percent MC of cationic starch 75 and 8 percent, respectively, while effect of those factors on BN, DS and percent RE were 46 and 42-44 percent respectively.
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