Change in specific heat of corn starch due to gelatinization. [Erratum: Mar/Apr 1999, v. 64 (2), p. 370.]
1999
Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30 degrees C to 100 degrees C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a +/-2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.
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