The evolution of 8% suspension of waxy maize starch granule size distribution when subjected to heating to 65, 70, 75, 80, 85 and 90 °C at a heating rate of 15 °C/min were measured. Granule swelling was more pronounced at higher temperatures with an increase in the average size from 13 μm to 25–28 μm, eventually approaching equilibrium. Cryo SEM images revealed porous structure of swollen granule. The proposed model for starch swelling accounts for entropy of mixing, enthalpy of water-starch interaction and elastic restoring force. The second virial coefficient of waxy maize in aqueous medium was characterized by static light scattering. Chemical potential profile as well as the temperature profile within the granule were predicted from the solution of unsteady state diffusion and heat conduction respectively. The granule size was then inferred from the chemical potential profile. The proposed model predicts the evolution of average granule size and granule size distribution accurately.
Journal of Food Engineering – Elsevier
Published: Apr 1, 2018
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