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Changes in Specific Heat of Corn Starch Due to Gelatinization
Author(s) -
Hwang C. H.,
Heldman D. R.,
Chao R. R.,
Taylor T. A.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09878.x
Subject(s) - starch gelatinization , differential scanning calorimetry , moisture , starch , corn starch , water content , food science , chemistry , calorimetry , thermodynamics , materials science , organic chemistry , physics , geotechnical engineering , engineering
Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a ±2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.