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Modeling Starch Gelatinization Kinetics of Milled Rice Flour
Author(s) -
Ojeda Carlos A.,
Tolaba Marcela P.,
Suárez Constantino
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.2.145
Subject(s) - starch gelatinization , differential scanning calorimetry , chemistry , starch , kinetics , enthalpy , amorphous solid , food science , calorimetry , reaction rate constant , moisture , chemical engineering , thermodynamics , crystallography , organic chemistry , physics , quantum mechanics , engineering
Milled long‐grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates between 1°C/min and 15°C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At <70.1°C gelatinization was not completed. It was assumed that at <70.1°C gelatinization would only affect the amorphous regions. During the subsequent phase the crystalline regions destabilized by the amorphous component begin to gelatinize. For moisture content of 70%, wet basis, and a heating rate of 12°C/min, the enthalpy of gelatinization reaches a constant value of 7.3 J/g.