Dielectric Properties of Hydrothermally Modified Potato, Corn, and Rice Starch

The effect of starch granule sizes, shapes, composition, and frequency on the dielectric properties (dielectric constant, loss factor, and conductivity) of native and hydrothermally modified starches (potato, corn, and rice starch) are investigated in this work. Dielectric properties are determined...

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Published in:Agriculture (Basel) 2022-06, Vol.12 (6), p.783
Main Authors: Beh, Chong You, Cheng, Ee Meng, Mohd Nasir, Nashrul Fazli, Abdul Majid, Mohd Shukry, Khor, Shing Fhan, Mohd Jamir, Mohd Ridzuan, Mohd Tarmizi, Emma Ziezie, Lee, Kim Yee
Format: Article
Language:English
Subjects:
Bioplastics
Conductivity
Corn
Dielectric constant
Dielectric properties
Dipoles
Electric fields
Electrical properties
Frequency ranges
gelatinization
Heat
Permittivity
Phase transitions
Plastics
polymeric carbohydrate
Polysaccharides
Potatoes
Radiation
recrystallization
relative complex permittivity
Rice
Spectrum analysis
Starch
Starches
Vegetables
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Summary:The effect of starch granule sizes, shapes, composition, and frequency on the dielectric properties (dielectric constant, loss factor, and conductivity) of native and hydrothermally modified starches (potato, corn, and rice starch) are investigated in this work. Dielectric properties are determined from 5 Hz to 5 GHz. The modified starches exhibit lower dielectric properties than the native starches from 5 Hz to 5 GHz due to the disruption of the native polysaccharide’s molecular arrangement. The modified potato starch shows the highest loss factor (208.12 at 50 Hz and 19.95 at 500 Hz) and stable conductivity (~5.33 × 10−7 S/m at 50 Hz and 500 Hz) due to the larger continuous network structure after hydrothermal modification. The rice starch shows the largest difference in dielectric constant (47.30%) and loss factor (71.42%) between the modified form and native form in the frequency range of 5 MHz–5 GHz. This is due to the restriction of dipole motions in the closely packed structure after hydrothermal modification. The findings indicate that the quality of starch modification can be characterized by dielectric properties for assisting starch-based plastic production’s design.
ISSN:2077-0472
2077-0472
DOI:10.3390/agriculture12060783