Starch gelation as a function of water content

Collison, R.; Chilton, W. G.

doi:10.1111/j.1365-2621.1974.tb01778.x

Cited by 31 publications

(3 citation statements)

References 7 publications

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“…Using LM as an off‐line technique, thermally dependent structural changes in starch granules can be detected visually . By staining starch granules and analyzing them with light microscopy Collison and Chilton were able to analyze the cracked granules with regard to the gelatinization process. They found out that starch samples containing a starch‐to‐water ratio up to 1:0.3 (db) showed no visually observable changes such as cracks.…”

Section: Systems For Analyzing Starch Gelatinization With Limited Watmentioning

confidence: 99%

Starch gelatinization and its complexity for analysis

2014

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The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level. These structural transformations of starch during thermal impact and in following production steps are highly dependent on several different aspects, which are, however, not sufficiently specified. In order to achieve a better understanding of these heat‐induced changes it is necessary to cluster the influencing aspects into the following two categories, raw material properties and process parameters. The development of physical analytical methods with their corresponding gelatinization aspects, in relation to their process parameters, is illustrated in this review. Based on the current knowledge it becomes apparent that no analytical system is present which would allow the investigation of starch gelatinization and the resulting structural changes on different length scales in food products. Therefore, the application of a specified non‐invasive online analyzing system to follow the starch gelatinization within a complex food matrix is recommended.

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Section: Systems For Analyzing Starch Gelatinization With Limited Watmentioning

confidence: 99%

Starch gelatinization and its complexity for analysis

2014

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“…[4]. We should consider that the contact force is always repulsive while using the formulae (1) and 3. The adhesive forces between powders arise from very complicated origins, i.e.…”

Section: Simulation Modelmentioning

confidence: 99%

“…Moreover, the fracture aspects often provide functionalities of industrial products. For instance, (i) medical tablets should be broken within a given time in the human body; (ii) the fragility of the cosmetic foundation gives softness and affects a good feeling to skin; (iii) the texture of foods corresponds to its breakage behaviors [1]. Additionally, in the granulation process that a rock is crushed into small pieces, the surface area of the granules, which is * ) author's e-mail: turusaki@kanagawa-iri.go.jp directly connected to functionalities of the products, is not the only function of the powder size; the fractal surface dimension is also important [2].…”

Section: Introductionmentioning

confidence: 99%

Introduction of Adhesive Force to DEM Simulation and Application to Fracture of Fragile Powder Materials

Matsui

Tsurusaki

Shirasaki

et al. 2010

Plasma and Fusion Research

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We introduce an adhesive powder model based on the discrete element method (DEM). By using this model, we investigate how fragile substances consisting of a lot of adhesive powders, powder materials, are fractured. In the powder material, the powders have a weak attraction and are stuck to each other by adhesion. Thus, the powder materials are easily broken by the external force. We investigate the crack morphology of the fractured powder materials by changing two parameters expressing the strength of the adhesive force χ and width of the powder size distribution Δ. The fracture pattern is changed from cracking to crumbling as Δ increases for every χ value. Interestingly, we find that this change seems to start at a particular point of Δ from observations of the fractal dimension of the cracks D f versus Δ. This result may suggest that the morphological change of the cracks may be related with a transition in the granular systems such as the glass transition.

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Phase transitions of the starch–water system

1979

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SynopsisWhen purified potato starch granules are heated in the presence of limited amounts of water (less than 1.5 H20: starch, w/w), two endothermic transitions are observed by differential scanning calorimetry. The lower temperature endotherm is always observed a t a fixed temperature, 66OC; it is the only endotherm observed when excess water is present. The higher temperature endotherm is observed a t increasing temperatures as the water content is decreased. The size of this endotherm decreases with water content. The appearance of the higher temperature endotherm allows the determination of the stoichiometry for full hydration of starch, 14 HzO/hexose unit. The shift of the higher temperature endotherm is interpreted as the lowering of the melting point of starch crystallites by solvent water.

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Starch gelation as a function of water content

Cited by 31 publications

References 7 publications

Starch gelatinization and its complexity for analysis

Starch gelatinization and its complexity for analysis

Introduction of Adhesive Force to DEM Simulation and Application to Fracture of Fragile Powder Materials

Phase transitions of the starch–water system

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