Effect of microwave heating on optical and thermal properties of rice starch
Effect of microwave heating on optical and thermal properties of rice starch
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DOI：
10.1002/star.201200029
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发表时间：
2012-09-01
期刊：
影响因子：
2.3
通讯作者：
Chen, Wei
中科院分区：
文献类型：
--
作者：
Fan, Daming;Ma, Shenyan;Chen, Wei
本研究采用油浴模拟微波加热的高升温速率，在相同的加热速率下，研究了常规加热和微波加热对大米淀粉的光学和热学性质的影响。结果表明，微波加热与常规快速加热的时间温度分布吻合较好，相关系数为0.9989。在常规和MV过程中，淀粉颗粒直到60℃才发生膨胀，颗粒膨胀和颗粒双折射损失同时发生。差示扫描量热仪(DSC)显示，当温度从60℃升高到65℃时，热焓降低了50%，直到70℃时，热焓进一步降低。因此，微波辐射对淀粉糊化过程中的光学和热学性质没有影响。
This study used the oil bath to imitate the high heating rate of the microwave heating (MV) and evaluated the effects of conventional and MV on optical and thermal properties of rice starch at the same heating rate. The results indicated that the timetemperature profiles for microwave and rapid conventional heating fitted well, with a correlation coefficient of 0.9989. During both conventional and MV starch granule did not swell until 60 degrees C, and granule swelling and loss of granule birefringence occurred simultaneously. DSC revealed a 50% decrease in enthalpy when temperature rose from 60 to 65 degrees C, and a further decrease in enthalpy until 70 degrees C. Therefore, microwave irradiation had no effect on the optical and thermal properties of starch during gelatinization.