Kinetics of Corn Meal Gelatinization at High Temperature and Low Moisture
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1372-1376
- https://doi.org/10.1111/j.1365-2621.1987.tb14085.x
Abstract
The kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable procedures which agreed well. Activation energy for gelatinization was calculated to be approximately 86.2 kJ/g‐mole. Further experiments in the moisture range 13.4–34.4% and temperature range 10–165°C. yielded results for endotherm enthalpies and melt temperature which agreed with literature reports.This publication has 20 references indexed in Scilit:
- Kinetics of Starch Gelatinization in PotatoJournal of Food Science, 1985
- A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°CJournal of Food Science, 1984
- Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea FlourJournal of Food Science, 1983
- Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light MicroscopyStarch ‐ Stärke, 1983
- KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILINGJournal of Food Science, 1980
- Effect of Water Content on the Gelatinization of Wheat StarchStarch ‐ Stärke, 1980
- STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHESJournal of Food Science, 1979
- Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture LevelStarch ‐ Stärke, 1979
- Starch gelation as a function of water contentInternational Journal of Food Science & Technology, 1974
- Starch gelatinizationJournal of Applied Polymer Science, 1974