Changes in Specific Heat of Corn Starch Due to Gelatinization

ABSTRACT Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, an...

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Bibliographic Details
Published in:Journal of food science 1999-01, Vol.64 (1), p.141-144
Main Authors: Hwang, C. H., Heldman, D. R., Chao, R. R., Taylor, T. A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Corn
DSC
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gelatinization
granular
Heat
Measurement
specific heat
starch
Starch and starchy product industries
Water
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Summary:ABSTRACT Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a ±2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb09878.x