Mass transfer limitations during starch gelatinization
Mass transfer limitations during starch gelatinization
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DOI：
10.1016/s0144-8617(03)00010-9
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发表时间：
2003-07
影响因子：
11.2
通讯作者：
E. P. Sakonidou;T. Karapantsios;S. Raphaelides
中科院分区：
文献类型：
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作者：
E. P. Sakonidou;T. Karapantsios;S. Raphaelides
将相对较大体积的玉米淀粉悬浮液（2.5-20% w/w固体）通过两种方式加热到其糊化温度以上：一种是微波炉，旨在为样品提供均匀的全局热化，另一种是传统的局部电加热器，根据搅拌情况，在样品上产生不同的加热模式。通过电导技术在线记录糊化过程。与在常规加热样品中观察到的相反，在微波辐照样品中，尽管达到的温度与常规加热一样高，但凝胶化并未完成。这是由于微波辐照过程中水分子的传质较差，因为处理时间短，而且没有水与淀粉成分混合。后者与关于搅拌在常规加热下糊化中的作用的观察一致。
A relatively large volume of maize starch suspension (2.5–20% w/w solids) is heated to above its gelatinization temperature by two means: a microwave oven meant to provide a uniform global thermalization of the sample, and a conventional local electrical heater which, depending on agitation, yields different heating patterns on the sample. The progress of gelatinization is registered on-line by an electrical conductance technique. Contrary to what is observed in the conventionally heated samples, gelatinization is not completed in the microwave irradiated samples although the temperatures reached are as high as with conventional heating. This is attributed to poor mass transfer of water molecules during microwave irradiation as a result of the short processing period and the absence of mixing of water with starch components. The latter is in line with observations regarding the role of agitation in gelatinization under conventional heating.