Open AccessA comparison of microwave and ultrasonic treatment on swelling power and water solubility of tapioca
Author(s) -
Filli Pratama,
Ina Permata Sari,
Sherly Ridhowati,
Fitri Suryani Arsyad
Publication year - 2020
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 - 10.1088/1755-1315/497/1/012015
Subject(s) - swelling , starch , ultrasonic sensor , microwave , solubility , microwave power , water content , materials science , moisture , food science , composite material , chemistry , medicine , organic chemistry , geotechnical engineering , physics , quantum mechanics , engineering , radiology
Analysis of swelling power [SP] and water solubility index [WSI] of tapioca starch as affected by microwave and ultrasonic treatments was determined. The moisture content of the native tapioca starch was adjusted to 30%, 40% and 50% [wb]. The microwave treatment was performed at the power level of 450 W for 2 minutes, and the ultrasonic treatment was carried out at 40 kHz of 40°C for 30 minutes. Analysis of variance showed that the method of modification had a significant effect on SP and WSI. It was found that the microwave treatment decreased the SP and WSI, whereas the ultrasonic treatment increased the SP and WSI at a higher moisture content of native tapioca starch.