The impact of microwave heating on the granule state and thermal properties of potato starch
The impact of microwave heating on the granule state and thermal properties of potato starch
复制标题
微波加热对马铃薯淀粉颗粒状态及热性能的影响
DOI：
10.1002/star.201400154
复制
发表时间：
2015-05
期刊：
影响因子：
--
通讯作者：
Fan, Daming
中科院分区：
文献类型：
--
作者：
Zhao, Jianxin;Zhang, Hao;Chen, Wei;Fan, Daming
微波能广泛应用于淀粉类食品加工和加热领域。迄今为止，微波加热的研究主要集中在糊化上。为了研究微波加热的机理，我们选择了马铃薯淀粉，它具有典型的规则形状的B型晶体结构，被广泛使用和消费。根据微波加热过程的特点，我们建立了控制加热模型，并利用标准显微镜和偏光显微镜、激光粒度分布分析和差示扫描量热法对其进行了评估，以探讨双折射的破坏、对颗粒状态的影响以及所涉及的热函。结果表明，热和微波特定效应适用于糊化的不同阶段。微波特异性效应最初占主导地位，但在糊化期间和之后热效应开始占主导地位。在整个加热过程中，淀粉-水系统受到微波辐射的影响。
Microwave energy is widely used in the field of starchy food processing and heating. To date, research on microwave heating has focused predominantly on gelatinization. In order to investigate the mechanism of microwave heating, we selected potato starch, which has a typical B-type crystalline structure of regular shape that is used and consumed widely. Based on the characteristics of the microwave heating process, we established a control heating model and evaluated this with both standard and polarizing light microscopy, laser particle size distribution analysis, and differential scanning calorimetry to probe the destruction of birefringence, the effects on the granule state, and the enthalpy involved. The results showed that thermal- and microwave-specific effects applied to the different stage of gelatinization. Microwave-specific effects dominated initially, but thermal effects began to dominate during and after gelatinization. The starch–water system was affected by microwave radiation throughout the heating process.
登录
查看更多内容
影响因子：
2.3
作者：
Fan, Daming;Ma, Shenyan;Chen, Wei
通讯作者：
Chen, Wei
影响因子：
2.9
作者：
DONOVAN, JW
通讯作者：
DONOVAN, JW
影响因子：
2.7
作者：
Labuschagne, Maryke;Phalafala, Lekgolwa;van Biljon, Angeline
通讯作者：
van Biljon, Angeline
DOI：
10.1002/chin.200446264
发表时间：
2004-06
期刊：
ChemInform
影响因子：
--
作者：
A. Hoz;Á. Díaz‐Ortiz;Andrés Moreno
通讯作者：
A. Hoz;Á. Díaz‐Ortiz;Andrés Moreno
影响因子：
11.2
作者：
E. P. Sakonidou;T. Karapantsios;S. Raphaelides
通讯作者：
E. P. Sakonidou;T. Karapantsios;S. Raphaelides