Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents

SHAW S. WANG; WIN‐CHIN ‐C CHIANG; AN‐I ‐I YEH; BOLONG ZHAO; IK‐HWAN ‐H KIM

doi:10.1111/j.1365-2621.1989.tb05977.x

Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents

SHAW S. WANG^*
, WIN‐CHIN ‐C CHIANG
, AN‐I ‐I YEH
, BOLONG ZHAO
, IK‐HWAN ‐H KIM

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

73 Citations (Scopus)

Abstract

Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/T_p, was found from various sources and with various moisture contents.

Original language	English
Pages (from-to)	1298-1301
Number of pages	4
Journal	Journal of Food Science
Volume	54
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1989.tb05977.x
Publication status	Published - 1989 Sept
Externally published	Yes

ASJC Scopus subject areas

Food Science

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title = "Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents",

abstract = "Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40\% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80\% Amioca and that of 44.25 kcal/mol for 75\% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.",

author = "WANG, \{SHAW S.\} and CHIANG, \{WIN‐CHIN ‐C\} and YEH, \{AN‐I ‐I\} and BOLONG ZHAO and KIM, \{IK‐HWAN ‐H\}",

year = "1989",

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language = "English",

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T1 - Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents

AU - WANG, SHAW S.

AU - CHIANG, WIN‐CHIN ‐C

AU - YEH, AN‐I ‐I

AU - ZHAO, BOLONG

AU - KIM, IK‐HWAN ‐H

PY - 1989/9

Y1 - 1989/9

N2 - Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.

AB - Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.

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AN - SCOPUS:0000080099

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 5

ER -

Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents

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