Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor

Chaiwat, Weerawut; Wongsagonsup, Rungtiwa; Tangpanichyanon, Nutticha; Jariyaporn, Tanchanok; Deeyai, Panakamol; Suphantharika, Manop; Fuongfuchat, Asira; Nisoa, Mudtorlep; Dangtip, S.

doi:10.1007/s11947-016-1701-6

Cited by 63 publications

(62 citation statements)

References 31 publications

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“…Although not observed differences on the morphology of the starch granule, some authors confer the effect of CP the formation of cracks and cavities in the starch (Thirumdas et al, 2016). Studies indicated that different CP reactors are able of altering the carbohydrate chemical composition (Chaiwat et al, 2016), the texture, cooking time and changes in the molecule structure (Thirumdas et al, 2016). This change on starches granules can be useful in the beans, for some characteristics when modified may have interesting consequences for the industry.…”

Section: Bean Kernels Micro-structures Cp Stability -Quality Relatedmentioning

confidence: 99%

“…(b) CP treatment variables versus effectiveness -several studies demonstrated a partial or total microorganism load reduction by CP. However, they were carried out by utilizing different conditions, either CP reactor geometries, the application parameters, level of fungi spores load and/or different species (Grzegorzewski et al, 2011;Suhem et al, 2013;Chaiwat et al, 2016). Other factor, responsible for fungal inactivation efficiency is the CP form of application onto a surface: directly, semi-directly or indirectly.…”

Section: Antifungal Cp Effectsmentioning

confidence: 99%

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Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Runtzel

Silva²,

Silva

et al. 2019

Emir J Food Agric

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The Cold Plasma (CP) treatment efficiency to inactivate naturally fungi contaminated beans (Phaseolus vulgaris L.), Class black, and the effects in micro-structures stability were investigated. Kernels were exposed to CP (8 kv intensity and 510W power) at different times (5, 10, 20 and 30 min) followed by incubation to verify the antifungal effect and their micro-structural resistance through microscopy (stereo –SM and scanning electron - SEM) observation. The treatment was effective to fungal inactivation when exposed to CP (10-30 min). It also inhibited bean germination during the longest treatment exposure (20-30 min). Regarding germination, only when CP was applied during the shortest period of time (5 min) had a positive effect (improved its speed: hypocotyl & radicle length increased), when compared to Control. Some morphological alterations were registered by SM, either on testae (wrinkling) and cotyledons (color changes). Indeed, through SEM, both testae and cotyledon structures showed the disrupting effects on their cell membranes during the treatment more power. The CP treatment, under the current conditions applied, showed effective for fungi inactivation, although it affected some kernel micro-structures and germination. Therefore, further studies will be carried out regarding adjustments on CP conditions, to improve treated beans quality.

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Section: Bean Kernels Micro-structures Cp Stability -Quality Relatedmentioning

confidence: 99%

Section: Antifungal Cp Effectsmentioning

confidence: 99%

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Runtzel

Silva²,

Silva

et al. 2019

Emir J Food Agric

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“…A downer reactor is an attractive system for very fast gas-solid reactions with narrow residence time distribution and is therefore commercially used for fluidized bed cracking reactions and coal pyrolysis. [43,44,129,139,184] Due to the concurrent downward movement of gas and solids in the direction of gravity, the flow regime in a downer is almost like a plug flow. This phenomenon leads to a uniform gas-solid flow structure in axial and radial direction.…”

Section: Downer Reactorsmentioning

confidence: 99%

Plasma treatment of polymer powders – from laboratory research to industrial application

Arpagaus

Oberbossel

Rohr

2018

Plasma Processes & Polymers

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This review provides a comprehensive overview of scientific research on plasma treatment of polymer powders over the last 40 years. The current state of the art is described with special focus on basic research in the laboratory and commercially available technologies in industrial applications. Different reactor systems with low‐pressure and atmospheric pressure plasma are presented. Then, numerous application examples of plasma‐treated polymer powders are presented together with a brief overview of the experimental test results. Furthermore, the effects of the process parameters on the final properties of the polymer powders are discussed. Attempts are made to determine similarity parameters and correlations between the generated surface functionalities. Finally, some suggestions for future research are given.

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“…Other plasma types (oxygen and hydrogen) also caused a reduction in molecular weight to a greater or lesser extent, depending on the origin of the starch (Lii et al, 2002). Chaiwat et al (2016) investigated the effect of low-pressure argon plasma on the properties of native tapioca starch. Starch samples were treated for 1, 3, and 6 cycles (PTS-1, PTS-3, and PTS-6) for 30 min per cycle, input power 60 W. Low-pressure argon plasma treatment (180 min) reduced the moisture content of tapioca starch from 13.5% for native starch to 6.2% for modified starch, which is probably because of the interaction of the reactive plasma species with the water and starch molecules surrounding the water molecules (Chaiwat et al, 2016).…”

Section: The Effect Of Plasma On Starch Propertiesmentioning

confidence: 99%

“…Chaiwat et al () investigated the effect of low‐pressure argon plasma on the properties of native tapioca starch. Starch samples were treated for 1, 3, and 6 cycles (PTS‐1, PTS‐3, and PTS‐6) for 30 min per cycle, input power 60 W. Low‐pressure argon plasma treatment (180 min) reduced the moisture content of tapioca starch from 13.5% for native starch to 6.2% for modified starch, which is probably because of the interaction of the reactive plasma species with the water and starch molecules surrounding the water molecules (Chaiwat et al, ). The results of the same study showed that tapioca starch treated for 30 min (PTS‐1) had a lower light transmittance (% T at 650 nm) than native starch and that the clarity of the treated starch increased with the increasing number of treatment cycles.…”

Section: The Application Of Plasma In Starch Modificationmentioning

confidence: 99%

Nonthermal methods for starch modification—A review

Grgić

Ačkar

Barišić

et al. 2019

J Food Process Preserv

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Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification. Practical applications The food industry, at a recent time, has shown a great interest in the development of procedures which enable minimal food processing and getting products with better organoleptic and nutritive properties with little energy loss and shorter technological procedure duration. This paper presents some of the current research and results of nonthermal methods application in the food industry, mainly its application in starch modification and influence on certain starch properties.

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Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor

Cited by 63 publications

References 31 publications

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Plasma treatment of polymer powders – from laboratory research to industrial application

Nonthermal methods for starch modification—A review

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