Vacuum Microwave Treatment of Potato Starch and the Resultant Modification of Properties

Abstract

The study focuses on the vacuum microwave treatment of low-moisture potato starch. Typical temperature and drying profiles are presented and explained with the help of other process parameters such as sample weight, pressure, incident and absorbed microwave power. Subsequently water absorption capacity of vacuum microwave treated and conduction heated samples was investigated at 55°C. During vacuum microwave treatment, 50 g samples were treated with incident powers of 460, 500 and 750 W at 3800 Pa for durations between 30 and 300 s. Water absorption capacity increased exponentially with the net absorbed energy but could not be functionally correlated to end temperature and incident power. During conduction heating, starch samples were treated at temperature values of 120, 130, 140, 150 and 160°C, till constant weight.The water absorption capacity was observed to increase with increase in treatment temperature.

Physicochemical properties, modifications and applications of starches from different botanical sources

“…Non-thermal modification is an alternative to traditional processes that also eliminates pathogenic microorganisms and spores. Non-thermal techniques involve the use of high pressure, ultrasound, microwaves (Anderson & Guraya, 2006;Braşoveanu & Nemtanu, 2014;Hódsági et al, 2012;Mollekopf et al, 2011) and electric pulses. The high pressure technology in industry uses pressure from 400 to 900 MPa.…”

Modification of starch by novel and traditional ways: influence on the structure and functional properties

“…Cracks or holes in the surface might occur due to the higher internal vapor pressure caused by water upon the quick heating process, and the collapse may be caused by the destructive action on the internal assembly of starch. 32 Ma et al 33 argued that all of the physical characteristics of the potato starch-water system, including the polarizationcross, thermal properties, and particle size, are inuenced by microwave heating. The precise inuence of microwave is important in the initial phases of gelatinization, but the thermal inuences have a greater effect in later phases.…”

“…Cracks or holes in the surface might occur due to the higher internal vapor pressure caused by water upon the quick heating process, and the collapse may be caused by the destructive action on the internal assembly of starch. 32…”