Modeling starch gelatinization kinetics of milled rice flour

Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates betwee...

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Detalles Bibliográficos
Autor principal:	Tolaba, Marcela Patricia
Publicado:	2000
Materias:	starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v77_n2_p145_Ojeda http://hdl.handle.net/20.500.12110/paper_00090352_v77_n2_p145_Ojeda
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00090352_v77_n2_p145_Ojeda
record_format	dspace
spelling	paper:paper_00090352_v77_n2_p145_Ojeda2023-06-08T14:33:26Z Modeling starch gelatinization kinetics of milled rice flour Tolaba, Marcela Patricia starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates between 1°C/min and 15°C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At <70.1°C gelatinization was not completed. It was assumed that at <70.1°C gelatinization would only affect the amorphous regions. During the subsequent phase the crystalline regions destabilized by the amorphous component begin to gelatinize. For moisture content of 70%, wet basis, and a heating rate of 12°C/min, the enthalpy of gelatinization reaches a constant value of 7.3 J/g. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2000 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v77_n2_p145_Ojeda http://hdl.handle.net/20.500.12110/paper_00090352_v77_n2_p145_Ojeda
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography
spellingShingle	starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography Tolaba, Marcela Patricia Modeling starch gelatinization kinetics of milled rice flour
topic_facet	starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography
description	Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates between 1°C/min and 15°C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At <70.1°C gelatinization was not completed. It was assumed that at <70.1°C gelatinization would only affect the amorphous regions. During the subsequent phase the crystalline regions destabilized by the amorphous component begin to gelatinize. For moisture content of 70%, wet basis, and a heating rate of 12°C/min, the enthalpy of gelatinization reaches a constant value of 7.3 J/g.
author	Tolaba, Marcela Patricia
author_facet	Tolaba, Marcela Patricia
author_sort	Tolaba, Marcela Patricia
title	Modeling starch gelatinization kinetics of milled rice flour
title_short	Modeling starch gelatinization kinetics of milled rice flour
title_full	Modeling starch gelatinization kinetics of milled rice flour
title_fullStr	Modeling starch gelatinization kinetics of milled rice flour
title_full_unstemmed	Modeling starch gelatinization kinetics of milled rice flour
title_sort	modeling starch gelatinization kinetics of milled rice flour
publishDate	2000
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v77_n2_p145_Ojeda http://hdl.handle.net/20.500.12110/paper_00090352_v77_n2_p145_Ojeda
work_keys_str_mv	AT tolabamarcelapatricia modelingstarchgelatinizationkineticsofmilledriceflour
_version_	1768544160062636032

Modeling starch gelatinization kinetics of milled rice flour

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