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On Water in Potato Starch
Author(s) -
Bączkowicz 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.19860381004
Subject(s) - starch , potato starch , thermal decomposition , chemistry , thermal , benzene , decomposition , oxygen , chemical engineering , food science , organic chemistry , thermodynamics , physics , engineering
Thermal analysis (TG and DTA) was carried out on potato starch dried in the air at room temperature as well as at 130°C, and also on that dried azeotropically with benzene. Water present in the matrix of potato starch influences the whole pathway of dextrinization up to at least 300°C. The mode of removal of water from air‐dried starch also subtly changes the route of thermal decomposition of starch and magnitudes of thermal effects. The role of atmospheric oxygen in thermolysis is also documented.