Water desorption of cassava starch granules: A study based on thermogravimetric analysis of aqueous suspensions and humid powders

被引：15
作者：
Valencia, German Ayala [1 ,2 ]
Djabourov, Madeleine [2 ]
do Amaral Sobral, Paulo Jose [1 ]
机构：
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
[2] PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5, France
来源：
CARBOHYDRATE POLYMERS | 2016年 / 147卷
基金：
巴西圣保罗研究基金会;
关键词：
Activation energy; Diffusion rate; Drying; Starch granules; Water desorption; MOISTURE DIFFUSIVITY; DRYING KINETICS; BOUND WATER; SIZE; CORN;
D O I：
10.1016/j.carbpol.2016.04.030
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work reports on water desorption from cassava starch in relation with the structure and conditioning of granules in suspensions or after equilibration in desiccators. The experimental work is performed by thermogravimetric analysis with isothermal and non-isothermal protocols and interpreted to derive the activation energies and desorption frequencies according to the humidity range with no adjustable parameter. The analysis points out the different types of water interacting with the starch granules and relates the drying coefficients to their microscopic structure. The work helps clarifying contradictory and partial results from the literature. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：533 / 541
页数：9
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