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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todo:paper_00090352_v77_n2_p145_Ojeda2023-10-03T14:07:57Z Modeling starch gelatinization kinetics of milled rice flour Ojeda, C.A. Tolaba, M.P. Suárez, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 |
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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 Ojeda, C.A. Tolaba, M.P. Suárez, C. 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. |
| format |
JOUR |
| author |
Ojeda, C.A. Tolaba, M.P. Suárez, C. |
| author_facet |
Ojeda, C.A. Tolaba, M.P. Suárez, C. |
| author_sort |
Ojeda, C.A. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00090352_v77_n2_p145_Ojeda |
| work_keys_str_mv |
AT ojedaca modelingstarchgelatinizationkineticsofmilledriceflour AT tolabamp modelingstarchgelatinizationkineticsofmilledriceflour AT suarezc modelingstarchgelatinizationkineticsofmilledriceflour |
| _version_ |
1807324107160682496 |