2019
DOI: 10.15376/biores.14.4.8212-8228
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A comparative study of the structures, crystallinities, Miller indices, crystal parameters, and particle sizes of microwave- and saline water-treated cassava starch

Abstract: The structures, crystallinities, Miller indices, and particle sizes of cassava treated with microwave radiation or saline water were analysed and compared. Cassava was milled to sizes of 100 to 120 mesh and then dried under solar radiation for several days. The first set of substrates was treated by microwave radiation at 300 W for 10, 20, or 30 min or at 1000 W for 8 min. The second set of substrates was immersed in saline water for 5 days at salt concentrations of 3.43% or 10% (w/w). The treated substrates w… Show more

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Cited by 7 publications
(5 citation statements)
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“…Based on the main peaks from this XRD data, Cassava starch can be categorized as an A-type starch. This result is consistent with the previous data which also found cassava starch as an A-type starch [15,19,23].…”
Section: Resultssupporting
confidence: 94%
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“…Based on the main peaks from this XRD data, Cassava starch can be categorized as an A-type starch. This result is consistent with the previous data which also found cassava starch as an A-type starch [15,19,23].…”
Section: Resultssupporting
confidence: 94%
“…The index of crystallinity of cassava starch was found to be 41.0%. This index is approximately the same as what was found previously [19]. The index of crystallinity of cassava starch-based biofoam was determined using Eq.…”
Section: Resultsmentioning
confidence: 69%
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“…weightcellulose what was stated by(Sangian et al 2019;Zulnazri et al 2019). CNC-A1, CNC-B1, CNC-C1, CNC-D1 and CNC-E1 under sonication-hydrothermal at 110°C carried out further characteristics, namely FT-IR, SEM, PSA, and TGA-DTG because it has the highest crystallinity and yield percentage.…”
mentioning
confidence: 85%