TY - JOUR
T1 - Effect of moisture content and applied pressure on flow-starting temperature of starch melts
AU - Igura, N.
AU - Nakashima, D.
AU - Hayakawa, I.
AU - Fujio, Y.
PY - 1997/2
Y1 - 1997/2
N2 - The flow-starting temperature (Ts) of low-moisture starches (potato, sweet potato, corn and wheat starch) was measured using a capillary tube viscometer under varying moisture content and applied pressure. Ts increased with decreasing moisture content and applied pressure. There was no significant difference between starch varieties. Ts converged to a temperature Tc (270.9°C) at a pressure Pc (0.32 MPa). Because Ts was in inverse proportion to the moisture content and logarithm of the applied pressure, it was expressed as Ts = Tc - (a + bW) log(P/Pc). The lines calculated from the equation were in a good agreement with experimental data.
AB - The flow-starting temperature (Ts) of low-moisture starches (potato, sweet potato, corn and wheat starch) was measured using a capillary tube viscometer under varying moisture content and applied pressure. Ts increased with decreasing moisture content and applied pressure. There was no significant difference between starch varieties. Ts converged to a temperature Tc (270.9°C) at a pressure Pc (0.32 MPa). Because Ts was in inverse proportion to the moisture content and logarithm of the applied pressure, it was expressed as Ts = Tc - (a + bW) log(P/Pc). The lines calculated from the equation were in a good agreement with experimental data.
UR - http://www.scopus.com/inward/record.url?scp=0031070660&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0031070660&partnerID=8YFLogxK
U2 - 10.1016/S0260-8774(96)00083-0
DO - 10.1016/S0260-8774(96)00083-0
M3 - Article
AN - SCOPUS:0031070660
SN - 0260-8774
VL - 31
SP - 271
EP - 276
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -