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Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part II. British Gum Formation
Author(s) -
Palasiński M.,
Tomasik P.,
Wiejak S.
Publication year - 1986
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19860380703
Subject(s) - atmosphere (unit) , oxygen , carbon dioxide , controlled atmosphere , nitrogen , chemistry , starch , thermal decomposition , modified atmosphere , decomposition , carbon dioxide in earth's atmosphere , food science , organic chemistry , meteorology , physics , shelf life
Potato starch was heated to 190, 200 and 210°C in oxygen‐free atmosphere (nitrogen and carbon dioxide) and in the air for comparison. The atmosphere has some influence upon the course of the process as well as properties of resulting British gums.