Open AccessSome physicochemical properties of tapioca starch during infrared heat treatment
Author(s) -
Peerapat Uraives,
Prasan Choomjaihan
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/301/1/012044
Subject(s) - starch , swelling , infrared , modified starch , materials science , infrared heater , chemistry , iodine , food science , chemical engineering , nuclear chemistry , composite material , organic chemistry , optics , physics , engineering
Applying infrared radiation heat treatment is an alternative production process of modified starch. The infrared radiation heat treatment for modifying tapioca starch was set at 170, 190 and 210°C. The properties of starch including swelling power, total color difference and blue value were determined every 2 h until 20 h of heating. The results showed that increasing the heating temperature and time decreased the blue value of starch-iodine complex. Meanwhile, the swelling power and total color difference increased with the heating temperature and time.