Effect of microwave heating on optical and thermal properties of rice starch

This study used the oil bath to imitate the high heating rate of the microwave heating (MV) and evaluated the effects of conventional and MV on optical and thermal properties of rice starch at the same heating rate. The results indicated that the time–temperature profiles for microwave and rapid con...

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Bibliographic Details
Published in:Die Stärke 2012-09, Vol.64 (9), p.740-744
Main Authors: Fan, Daming, Ma, Shenyan, Wang, Liyun, Zhao, Jianxin, Zhang, Hao, Chen, Wei
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
correlation
enthalpy
Food industries
Fundamental and applied biological sciences. Psychology
Gelatinization
irradiation
Microwave heating
microwave treatment
Rapid conventional heating
Rice starch
starch
Starch and starchy product industries
temperature
thermal properties
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Summary:This study used the oil bath to imitate the high heating rate of the microwave heating (MV) and evaluated the effects of conventional and MV on optical and thermal properties of rice starch at the same heating rate. The results indicated that the time–temperature profiles for microwave and rapid conventional heating fitted well, with a correlation coefficient of 0.9989. During both conventional and MV starch granule did not swell until 60°C, and granule swelling and loss of granule birefringence occurred simultaneously. DSC revealed a 50% decrease in enthalpy when temperature rose from 60 to 65°C, and a further decrease in enthalpy until 70°C. Therefore, microwave irradiation had no effect on the optical and thermal properties of starch during gelatinization.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201200029