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Academic literature on the topic 'Starch – Moisture'

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Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Starch – Moisture"

Nguyen, Vinh Tien, Loc Nguyen Thi, and Khanh Son Trinh. "Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation." Journal of Chemistry 2021 (February 4, 2021): 1–8. http://dx.doi.org/10.1155/2021/6653482.

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This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.

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ASROFI, MOCHAMAD, DEDI DWILAKSANA, HAIRUL ABRAL, and RAHMAT FAJRUL. "Tensile, Thermal and Moisture Absorption Properties of Polyvinyl Alcohol (PVA) / Bengkuang (Pachyrhizus erosus) Starch Blend Films." Material Science Research India 16, no. 1 (April 17, 2019): 70–75. http://dx.doi.org/10.13005/msri/160110.

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This paper described the tensile, thermal, and moisture absorption characteristic of polyvinyl alcohol (PVA) / bengkuang (Pachyrhizuserosus) starch blend films. The film was produced through the solution casting method. Tensile, thermogravimetric analysis and moisture test were studied to determine the tensile strength, thermal stability, and moisture absorption, respectively. The highest tensile strength (TS) was 15.86 ± 0.69 MPa for pure PVA film. This result was higher than bengkuang starch and its blends film. Tensile elongation (TE) decreased as increased bengkuang starch content in PVA. The thermal degradation of PVA film was higher 10°C than bengkuang starch films in range temperature 200-380°C. The addition of bengkuang starch in PVA also increased moisture absorption. The highest moisture absorption was in the bengkuang starch film. This blend film’s tensile, thermal, and moisture properties probably suggested it could be suitable for food packaging.

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Widyastuti, Retno. "SIFAT PASTA PATI MILLET (Pennisetum glaucum (L.) R. Br.) TERMODIFIKASI HEAT MOISTURE TREATMENT UNTUK PEMBUATAN SOHUN." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 5, no. 1 (June 24, 2021): 64. http://dx.doi.org/10.32585/ags.v5i1.1626.

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Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were analyzed and then selected to vermicelli. The suitable starch for vermicelli which stable paste of stirring and heating and high gel strength. The results show modified starch with 100 °C for 7 hours has an ideal for vermicelli. Shown by lower peak viscosity and viscosity breakdown (2951 cP and 71 cP), high final viscosity (3695 cP).Keyword : Heat moisture treatment, millet starch, RVA, pasting properties

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BOKI, Keito, Naohito KAWASAKI, Kazuo MINAMI, and Sachie TADOKORO. "Moisture Sorption of Sodium Carboxymethyl Starch." Journal of the Japanese Society of Starch Science 40, no. 4 (1993): 365–73. http://dx.doi.org/10.5458/jag1972.40.365.

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McMinn, W. A. M., and T. R. A. Magee. "MOISTURE SORPTION CHARACTERISTICS OF STARCH MATERIALS." Drying Technology 15, no. 5 (May 1997): 1527–51. http://dx.doi.org/10.1080/07373939708917306.

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BOKI, K., S. OHNO, and S. SHINODA. "Moisture Sorption Characteristics of Kudzu Starch and Sweet Potato Starch." Journal of Food Science 55, no. 1 (January 1990): 232–35. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06059.x.

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BOKI, K., and S. OHNO. "Moisture Sorption Hysteresis in Kudzu Starch and Sweet Potato Starch." Journal of Food Science 56, no. 1 (January 1991): 125–27. http://dx.doi.org/10.1111/j.1365-2621.1991.tb07991.x.

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Hari, P. K., A. K. Agarwala, and S. Garg. "Moisture Accessibility of Hydrophilic Sites in Starch and Modified Starch." Starch - Stärke 40, no. 6 (1988): 221–23. http://dx.doi.org/10.1002/star.19880400606.

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Muhardina, Virna, Lukmanul Hakim, Zaidiyah Zaidiyah, Anshar Patria, and Ismail Sulaiman. "Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur." Jurnal Teknologi dan Industri Pertanian Indonesia 8, no. 2 (October 1, 2016): 61. http://dx.doi.org/10.17969/jtipi.v8i2.5822.

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Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results

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Kittipongpatana, Ornanong S., and Nisit Kittipongpatana. "Resistant Starch Contents of Native and Heat-Moisture Treated Jackfruit Seed Starch." Scientific World Journal 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/519854.

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Native jackfruit seed starch (JFS) contains 30% w/w type II resistant starch (RS2) and can potentially be developed as a new commercial source of RS for food and pharmaceutical application. Heat-moisture treatment (HMT) was explored as a mean to increase RS content of native JFS. The effect of the conditions was tested at varied moisture contents (MC), temperatures, and times. Moisture levels of 20–25%, together with temperatures 80–110°C, generally resulted in increases of RS amount. The highest amount of RS (52.2%) was achieved under treatment conditions of 25% MC and 80°C, for 16 h (JF-25-80-16). FT-IR peak ratio at 1047/1022 cm−1suggested increases in ordered structure in several HMT-JFS samples with increased RS. SEM showed no significant change in the granule appearance, except at high moisture/temperature treatment. XRD revealed no significant change in peaks intensities, suggesting the crystallinity within the granule was mostly retained. DSC showed increases inTgand, in most cases,ΔT, as the MC was increased in the samples. Slight but significant decreases inΔHwere observed in samples with low RS, indicating that a combination of high moisture and temperature might cause partial gelatinization. HMT-JFS with higher RS exhibited less swelling, while the solubility remained mostly unchanged.

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Dissertations / Theses on the topic "Starch – Moisture"

Enrione, Javier. "Mechanical stability of intermediate moisture starch-glycerol systems." Thesis, University of Nottingham, 2005. http://eprints.nottingham.ac.uk/11634/.

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There is conflicting information on the mechanical properties and ageing kinetics of starch-water-glycerol systems. This makes understanding the changes occurring on storage of edible products difficult to predict. The work described in this thesis looks at model systems consisting of thermomechanically extruded plasticized starches (waxy maize, rice and wheat) and commercial products. The objectives of the work were to evaluate how the presence of polyols effects glass transition temperature (Tg), sorption isotherms, diffusion rates and texture parameters and to create models that could be used to predict behaviour. Very similar results were obtained for the starch samples except that monolayer (ma) values were higher for the waxy maize starch than for the wheat and rice. The waxy maize also was more brittle at equivalent moisture content when compared to the other two starches. Glycerol had a major impact on the water absorption. For RHs > 70% more water absorbed up by samples containing glycerol while the opposite occurred at RHs <60%. Monolayer values for GAB and BET confirmed this finding. The behaviour could be predicted if an interaction factor <1 was used in weight fraction models. Tg of the samples was measured by DSC and also by using predictive models, where the ten-Brinke Karas equation was found to give the best predictions. A value that was found to be most beneficial for the prediction of retrogradation was (storage temperature minus Tg). Change in texture was associate with (T-Tg), although the brittle ductile transition occurred 40°C below T-Tg=O. Diffusivity values increased with plasticizer level up to 8*10 3 m'z/s. There was an apparent fall in values when the samples were above Tg. However, it is suggested that this is due to sample geometry change rather than a change in diffusion mechanism. The Tg values also were found to be a good predictor of the type of change occurring in the model systems and food products during storage. Below Tg physical aging (enthalpy relaxtion) could be seen in the samples and retrogradation of the starch occurred above Tg. The rates of retrogradation were not affected by glycerol content directly and knowledge of Tg and storage temperature were sufficient to predict the retrogradation. Products became stiffer on storage and this was associated with molecular reassociation of the starchy component, but control of the moisture was also critical as water still dominated product behaviour even in the presence of glycerol.

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Al-Muhtaseb, Ala'A. "Moisture sorption isotherms and drying characteristics of starch materials." Thesis, Queen's University Belfast, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403272.

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Zondag, Meredith Dara. "Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003zondagm.pdf.

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Ellingson, Jordan M. "Starch Resin Moisture Level Effect on Injection Molding Processability and Molded Part Mechanical Properties with Pure Starch Resin and Polymer Blends." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/3782.

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The current and forecasted global consumption of plastic packaging and products through the 21st century combined with the already reported and growing negative impact of plastics on the environment due to plastics being synthesized from nonrenewable resources that do not biodegrade is of serious concern. However, recent advances in starch technology including the development of thermoplastic starch (TPS) materials —polymers that are both renewable and biodegradable—have brought hope to reducing this impact. The mechanical properties of thermoplastic starch have often been improved by blending with synthetic polymers. One issue that arises with blending is volatilization of the melt from moisture in the TPS materials. Ecostarch™ a proprietary, pelletized thermoplastic starch resin formulated from potato starch, was processed and tested to observe injection molding processability at various moisture levels, in pure TPS as well as various blend ratios with high-density polyethylene (HDPE) and polypropylene (PP). This study evaluated and analyzed the effects of the TPS pellet moisture content on void formation in the plastic pre-injection melt and subsequent molded part mechanical properties. Statistical analysis of the test results showed that moisture had a significant effect on void formation in the plastic melt. In TPS/HDPE blends, voids percent (as measured by cross section area) increased by 300-350% from 0.6% to 1.4% moisture levels. In unblended TPS, void percent increased by 150% from 0.4% to 1.4% moisture levels. In the unblended TPS parts, impact strength (energy in ft-lb) was decreased by 1% from 0.6% to 1.4% moisture level. In the TPS/HDPE and TPS/PP blends, there was no significant effect on impact strength due to the moisture percent levels of the TPS. Modulus decreased by 25% from 0.4% to 1.4% moisture level in unblended TPS parts. From 0.6% to 1.4% change in TPS moisture content, the modulus of the TPS/HDPE blend decreased by 9% at a 30% TPS/70% HDPE blend and decreased by 14% at a 70% TPS/30% HDPE blend. Though the moisture of TPS did not have a significant impact on the tensile strength of TPS/HDPE blends, the tensile strength of TPS/PP blend samples were significantly affected: a change from 0.6% to 1.4% moisture increased tensile strength 34% at a 70% TPS/30% PP blend and increased tensile strength by 22% at a 30% TPS/70% PP blend. Thus the results of this study highlight the relationships between moisture, voids, and mechanical performance of TPS and TPS/Polymer blends.

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Vu, Thanh Hien Thi. "Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32171.

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Master of Science
Department of Grain Science and Industry
Yong-Cheng Shi
Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, 2, and 4 h). Samples after heat treatments were tested for starch digestibility, protein digestibility, differential scanning calorimetry (DSC), size-exclusion chromatography (SEC), and X-ray diffraction. The sample treated with 20% moisture at 100[degrees]C for 4 h had high resistant starch (RS) content (22.1% compared with 5.6% of the native sample) and low protein digestibility (8.4% compared with 68.3% of the native sample). The same heat-moisture treatment on isolated sorghum starch showed no significant change in RS content. DSC showed a very low degree of gelatinization for samples treated at moisture contents 20% and below. X-ray diffraction also suggested minimal change in starch crystallinity after heat treatment at low moisture contents (20% and below). Sorghum protein solubility after heat treatment was reduced, suggesting that protein structure was altered during the heat treatments. In conclusion, heat-moisture treatments were successful in increasing resistant starch content of sorghum flour by altering sorghum protein without gelatinizing the starch to retain starch functionality in food product applications. Sorghum flour with increased resistant starch content after heat treatment was evaluated and compared with normal sorghum flour for starch digestibility using the Integrated Total Dietary Fiber method, and for food applications in tortillas.

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Perera, Chandani. "Effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ36211.pdf.

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Szegda, Damian. "Experimental investigation and computational modelling of the thermoforming process of thermoplastic starch." Thesis, Brunel University, 2009. http://bura.brunel.ac.uk/handle/2438/3445.

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Plastic packaging waste currently forms a significant part of municipal solid waste and as such is causing increasing environmental concerns. Such packaging is largely non-biodegradable and is particularly difficult to recycle or to reuse due largely to its complex compositions. Apart from limited recycling of some easily identifiable packaging wastes that can be separated economically, such as bottles, most packaging waste ends up in landfill sites. In recent years, in an attempt to address this problem in plastic packaging, the development of packaging materials from renewable plant resources has received increasing attention and a wide range of bioplastic materials based on starch are now available. Environmentally these bioplastic materials also reduce reliance on oil resources and have the advantage that they are biodegradable and can be composted upon disposal to reduce the environmental impact. Many food packaging containers are produced by thermoforming processes in which thin sheets are inflated under pressure into moulds to produce the required thin -wall structures. Hitherto these thin sheets have almost exclusively been made of oilbased polymers and it is for these that computational models of thermoforming processes have been developed. Recently, in the context of bioplastics, commercial thermoplastic starch sheet materials have been developed. The behaviour of such materials is influenced both by temperature and, because of the inherent hydrophilic characteristics of the materials, by moisture content. Both of these aspects affect the behaviour of bioplastic sheets during the thermoforming process. This thesis describes experimental work and work on the computational modelling of thermoforming processes for thermoplastic starch sheets using a commercially available material. The experimental work has been carried in order to characterise the deformation behaviour of the material with regard to different temperature, moisture contents and strain rates. Thermoforming of the material was performed and samples produced were used for comparison and verification of the computational modelling of the thermoforming process. In the first attempt to model the thermoforming process, a hyperelastic constitutive equation was established to approximate the material behaviour taking account of the combined effects of temperature and moisture content and a simple ii membrane model with constrained deformation was used to model an axisymmetric case of thermoforming. Simulations with this model showed that moisture content mostly affects the pressure required to push the sheet into the mould while moisture variation during thermoforming has little effect on the final thickness distribution of the product. Considerable discrepancies were found in the thickness distribution between the predictions from the model and the experimental measurements. Further attempts were made to take account of the elasto-plastic behaviour of the material and a more complex three-dimensional FE model was developed using ANSYS/LS-DYNA. Based on the findings in the simpler modelling work, no attempt was made to incorporate the moisture content effect on material behaviour but the material parameters for the elasto-plastic constitutive equation were obtained from high speed tensile tests so that moisture variation during thermoforming could be minimised and neglected. The predictions from this model have led to significant improvements in prediction of the thickness distribution which has become much closer to the experimental measurements in comparison with the hyperelastic model. This work provides some important insights into thermoforming of thermoplastic starch materials: a) Deformation behaviour of such materials depends strongly on the moisture content and the temperature, both of which affect behaviour during thermoforming processes, including the preheating stage; b) moisture variation during the thermoforming process has a significant effect on the pressure required for the deformation. This also leads to variation of moisture content distribution in the final product, which in turn affects the material properties such as ductility or impact strength at different positions in the thermoformed structure; c) thermoforming of thermoplastic starch materials can be simulated more accurately by an elasto-plastic model and the LS-DYNA algorithm in comparison with a hyperelastic membrane model. This work has provided useful information on thermoforming of thermoplastic starch materials with particular reference to the design of thermoforming tools and to the careful control of processing conditions including preheating. It has also laid a solid foundation for future work on how the moisture variation impacts on the formation of defects such as incomplete forming due to material hardening and fracture due to loss of ductility.

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Kumar, Rajesh. "Non-traditional grains in low and high moisture extrusion applications –residence time, physico-chemical properties and resistant starch." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38210.

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Master of Science
Department of Grain Science and Industry
Sajid Alavi
Sorghum, millets and teff are important staple crops worldwide, especially in semi-arid regions of Africa and India because of their drought tolerance. However, lack of research and other limitations have restricted their usage in food products. This study is focused on extrusion processing of low and high tannin sorghum varieties, millet and teff for high and low moisture applications, and to investigate process characteristics such as residence time distribution and specific mechanical energy, physico-chemical properties of resultant food products (such as pre-cooked pasta and expanded snacks) and their resistance starch content. Results from preliminary lab scale extrusion, including optimization of starch type and level for pre-cooked pasta and in-barrel moisture for expanded snacks, were used to design pilot-scale studies on a twin-screw extruder. In the first pilot-scale experiment, decorticated white sorghum blends prepared with addition of mono-glycerides (0.5%, 1% and1.5%) and salt (1%) were processed at three different in-barrel moisture contents 40%, 44% and 48% (wet basis) for processing of precooked pasta. The optimum formulation containing 1% mono-glycerides and process conditions corresponding to 48% in-barrel moisture were also used to develop precooked teff and millet pasta. The non-traditional grain based pastas were investigated for cooking quality, thermal characteristics using differential scanning calorimeter, pasting properties using rapid visco analyzer and texture profile analysis. In general, increasing in-barrel moisture led to reduction in solid losses (ranging from 4.0-8.2% for all treatments), indicating improvement in cooking quality. On the other hand, increase in mono-glycerides concertation led to higher cooking losses, and also affected pasting and textural properties significantly. Sorghum-based precooked pasta was of best quality while millet pasta was poorest in cooking quality, visual and textural attributes. Cooking loss for control pre-cooked pasta produced in this experiment using semolina was 4.5%, and commercial semolina pasta was 3.2%. Residence time distribution in pilot-scale twin screw extruder, during high moisture process conditions used for pre-cooked pasta, was also investigated at three different in-barrel moistures (40%, 44% and 48%) and monoglycerides/ lipid (0.5, 1% and 1.5%) concentrations. Increase in in-barrel moisture significantly decreased mean residence time. For example, mean residence time was 4.47 min at 40% moisture, 3.89 min at 44% and 3.74 min at 48%. On the contrary, residence time significantly increased with lipid level. For example, mean residence time was 3.87 min at 0.5% concentration of mono-glycerides, 4.48 min at 1% and 4.70 min 1.5%. In the second experiment focusing on low moisture applications, pilot-scale twin screw extrusion was used to process decorticated white sorghum and high tannin sumac sorghum for expanded snacks. The addition of sumac bran decreased the specific mechanical energy input (366-578 kJ/kg) and expansion ratio (6.4-7.9), and resulted in higher piece density of extrudates. Use of sumac bran and sumac flour led to increase in resistant starch content, although it was less than 1% for all treatments. Therefore, extrusion with ingredients having high tannin content does not provide value, despite tannins being associated with resistant starch at least in raw materials.

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Souza, Carla Giselly de [UNESP]. "Degradabilidade de grãos secos e ensilados de sorgo, com e sem tanino, submetidos à granulometrias." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/92400.

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Made available in DSpace on 2014-06-11T19:26:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-05-26Bitstream added on 2014-06-13T20:14:31Z : No. of bitstreams: 1 souza_cg_me_botfmvz.pdf: 278641 bytes, checksum: 2c6856fd3f09ad74fc57c4c34c33e6c0 (MD5)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Universidade Estadual Paulista (UNESP)
O objetivo desse trabalho foi avaliar o efeito da granulometria (moagem) nos grãos de dois híbridos de sorgo (com e sem tanino), conservados secos ou ensilados úmidos, sobre a degradabilidade in situ da matéria seca (MS) e proteína bruta (PB) em ovinos. Foram utilizados três ovinos adultos, fistulados no rúmen, distribuídos em um delineamento experimental em blocos, com arranjo fatorial de 2 x 2 x 3 , sendo dois híbridos de sorgo (com e sem tanino), duas formas de conservação (seco e ensilado), três granulometrias (inteiro, moído grosso e moído fino), e o tempo como sub parcela. Recomenda-se a moagem dos grãos de sorgo, pois proporciona aumento da degradabilidade ruminal e efetiva da matéria seca, proteína bruta e amido. A presença do tanino no grão de sorgo alterou a degradabilidade potencial da proteína bruta e amido. Pelos resultados inferidos recomenda-se a moagem dos grãos de sorgo, por aumentar a degradabilidade ruminal e efetiva da matéria seca, proteína bruta e amido. O melhor tratamento foi a moagem grossa no grão sem tanino armazenado na forma de grãos secos.
The main research purpose was evaluate the grinding effect on two sorghum genotypes grain with and without tannin, in dry grain or humid silage conservation above the dry matter in situ degradability and crude protein. Three rumen fistulated sheep was used, in a bloc design, in a 2 x 2 x 3 factorial out line, with two sorghum genotypes (with and without tannin), two conservation ways (dry grain and high moisture grains silage) and three grinding ways (role, thick grinding and fine grinding) and time like sub-portion. To sorghum grains is recommended the grinding just because increases the dry matter and crude protein, ruminal and effective degradability. The tannins presence depressed the crude protein effective degradability, in a soft way. The fine grinding became a huge increasing in dry matter degradability rate. In this way the better treatment was the fine grinding without tannin in dry grain. We recommend the grinding, to sorghum grains independent the conservation way or utilized genotype, just because increase the ruminal and effective ruminal degradability. Mainly to without tannin genotype in dry grain way.

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Souza, Carla Giselly de 1980. "Degradabilidade de grãos secos e ensilados de sorgo, com e sem tanino, submetidos à granulometrias /." Botucatu : [s.n.], 2009. http://hdl.handle.net/11449/92400.

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Resumo: O objetivo desse trabalho foi avaliar o efeito da granulometria (moagem) nos grãos de dois híbridos de sorgo (com e sem tanino), conservados secos ou ensilados úmidos, sobre a degradabilidade in situ da matéria seca (MS) e proteína bruta (PB) em ovinos. Foram utilizados três ovinos adultos, fistulados no rúmen, distribuídos em um delineamento experimental em blocos, com arranjo fatorial de 2 x 2 x 3 , sendo dois híbridos de sorgo (com e sem tanino), duas formas de conservação (seco e ensilado), três granulometrias (inteiro, moído grosso e moído fino), e o tempo como sub parcela. Recomenda-se a moagem dos grãos de sorgo, pois proporciona aumento da degradabilidade ruminal e efetiva da matéria seca, proteína bruta e amido. A presença do tanino no grão de sorgo alterou a degradabilidade potencial da proteína bruta e amido. Pelos resultados inferidos recomenda-se a moagem dos grãos de sorgo, por aumentar a degradabilidade ruminal e efetiva da matéria seca, proteína bruta e amido. O melhor tratamento foi a moagem grossa no grão sem tanino armazenado na forma de grãos secos.
Abstract: The main research purpose was evaluate the grinding effect on two sorghum genotypes grain with and without tannin, in dry grain or humid silage conservation above the dry matter in situ degradability and crude protein. Three rumen fistulated sheep was used, in a bloc design, in a 2 x 2 x 3 factorial out line, with two sorghum genotypes (with and without tannin), two conservation ways (dry grain and high moisture grains silage) and three grinding ways (role, thick grinding and fine grinding) and time like sub-portion. To sorghum grains is recommended the grinding just because increases the dry matter and crude protein, ruminal and effective degradability. The tannins presence depressed the crude protein effective degradability, in a soft way. The fine grinding became a huge increasing in dry matter degradability rate. In this way the better treatment was the fine grinding without tannin in dry grain. We recommend the grinding, to sorghum grains independent the conservation way or utilized genotype, just because increase the ruminal and effective ruminal degradability. Mainly to without tannin genotype in dry grain way.
Orientador: Jozivaldo Prudêncio Gomes de Morais
Coorientador: Ciniro Costa
Coorientador: Wagner dos Reis
Banca: Paulo Roberto de Lima Meireles
Banca: Luciana Thie Seki
Mestre

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Book chapters on the topic "Starch – Moisture"

Gunaratne, Anil. "Heat-Moisture Treatment of Starch." In Physical Modifications of Starch, 15–36. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0725-6_2.

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Tran, T., K. Piyachomkwan, and K. Sriroth. "Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 185–90. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch14.

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Castle, J., R. C. E. Guy, P. A. P. Hastilow, and D. A. Janes. "The Rheological Properties of Extrusion-cooked Wheat Starch in the Moisture Range 27-36%." In Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology, 85–87. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0781-2_35.

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Slade, Louise, Harry Levine, Martha Wang, and James Ievolella. "DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods." In New Techniques in the Analysis of Foods, 53–68. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_5.

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Vodovotz, Yael, and Pavinee Chinachoti. "Probing Molecular Motions of Low Moisture Starch Gels by Carbon-13 NMR." In Advances in Magnetic Resonance in Food Science, 185–92. Elsevier, 1999. http://dx.doi.org/10.1533/9781845698133.3.185.

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Azemi, B. M. Noor Mohd, I. Zainal Ariffin, A. R. Mazidah, and A. Abd Karim. "MECHANICAL AND MOISTURE BARRIER PROPERTIES OF HYDROXYPROPYL RICE STARCH AND HYDROXYPROPYL RICE STARCH-POLY(ACRYLIC ACID) GRAFT COPOLYMER FILM." In Gums and Stabilisers for the Food Industry 10, 439–51. Elsevier, 2000. http://dx.doi.org/10.1533/9781845698355.6.439.

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Mubanga Chisenga, Shadrack. "Primary Quality Control Parameters of Cassava Raw Materials." In Cassava - Biology, Production, and Use. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97879.

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.

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Takaya, T., C. Sano, and K. Nishinari. "Rheological studies on the effects of the temperature of heat-moisture treatment on the retrogradation of corn starch." In Hydrocolloids, 343–46. Elsevier, 2000. http://dx.doi.org/10.1016/b978-044450178-3/50044-5.

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Dalton, David R. "The Roots of the Grape Vine." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0013.

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Aside from grafting onto already established rootstock or the development of roots from a planted cane (vide supra), root systems develop from the radicle in the plant’s seed. Both as roots begin to form from the cane, and as the sprouting seed coat opens in response to soil temperature, moisture, and genetic programming left in place when the seed formed, the roots begin to grow and interact with the rhizosphere. Similarly, signals received by rootstock where grafting has been effected also occur. The roots begin to bring moisture and food to produce and support the stem and, eventually, the leaves, flowers, and fruit. Heavily fruited plants such as grapes require additional support for the stems. In the roots, epidermal (surface) cells elongate and develop into root hairs. Beneath the epidermal cells it appears that the phloem cells which bring the starch bodies (amyloplasts) to the root tips and help direct which way “down” is, develop first. Then xylem elements develop in order to move the minerals into the system. Most of the minerals are absorbed through channels developing in the walls of the growing undifferentiated cells (the meristems). Because of concentration gradients (i.e., there is less on one side of a cell membrane than on the other), some minerals appear to be actively transported into the cells of the xylem (presumably through similar channels) in response to signals emanating from the plant. From the xylem cells, the minerals and water move upward into the apical meristem and get distributed to other regions. Interestingly, although most of the cells are derived from the same group of meristems which thus might be considered true stem cells, it is genetic programming which permits that differentiation. Thus, the derivatives of the meristems undergo transformation and develop into various cell types that perform the different functions (Figure 6.1). Relatively recently there has been an increased interest in what has been the largely unexplored biology of roots.

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Udayakumar, E., S. Balamurugan, and P. Vetrivelan. "A Neural Network-Based Automatic Crop Monitoring Robot for Agriculture." In The IoT and the Next Revolutions Automating the World, 203–12. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-9246-4.ch013.

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The economy, being highly based on agriculture, demands innovative and reliable methods of irrigation. In this paper, an idea of automatic irrigation method is proposed. Automatic irrigation is done using a soil moisture sensor. The manual method of irrigation is done by using automated process. In this proposed method, apart from a moisture sensor, other sensors like PIR sensor, ultrasonic sensor, humidity, temperature sensor, and water level sensors are used. This method has additional features like GSM. In wireless systems, electricity will be provided through solar panels. Whenever the moisture content of the soil reaches its maximum threshold value, the system sends a signal to the motor and it turns ON. The robot can do its work automatically through artificial neural network. Every time the motor starts or stops, the user will get the status of the motor's operation through SMS. The robot will continuously monitor the crop field using wireless camera. This provides security for the agriculture land. The main advantages of this system include minimization of water wastage, & error reduction

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Conference papers on the topic "Starch – Moisture"

Han, Wei, and Jian Chu. "Research and Development of Starch Moisture Measurement System*." In 2020 Chinese Automation Congress (CAC). IEEE, 2020. http://dx.doi.org/10.1109/cac51589.2020.9326717.

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Indrianti, Novita, and Yudi Pranoto. "Physicochemical properties of modified sweet potato starch through heat moisture treatment." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064339.

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Panyavai, Grissana, Diew Koolpiruk, and Warinthorn Songkasiri. "Online estimation of tapioca starch moisture content in a flash dryer." In 2015 12th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2015. http://dx.doi.org/10.1109/ecticon.2015.7207065.

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Jatmiko, Tri Hadi, Crescentiana D. Poeloengasih, Dwi Joko Prasetyo, and Hernawan. "Modelling of moisture adsorption for sugar palm (Arenga pinnata) starch film." In PROCEEDINGS FROM THE 14TH INTERNATIONAL SYMPOSIUM ON THERAPEUTIC ULTRASOUND. Author(s), 2017. http://dx.doi.org/10.1063/1.4978080.

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Haryani, Kristinah, Hadiyanto, Noera Handayani, Dwi Nugraheni, and Suryanto. "Effect of heat moisture treatment (HMT) on product quality of sorghum starch." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938300.

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Pan, Yuanfeng, Huining Xiao, Kunqi Li, and Jixiao Xu. "Cationic Starch Emulsified Beeswax for Enhancing Moisture Barrier of Paper as Packaging Materials." In 2015 6th International Conference on Manufacturing Science and Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icmse-15.2015.204.

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Yang, Shaoli, Zhanyong Guo, Qinzhao Xue, Fengping Miao, Yan Wang, and Song Qin. "The Moisture Absorption and Retention Abilities of Hyaluronan, Chitosan, Starch and Their Quaternary Derivatives." In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163632.

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Jatmiko, Tri Hadi, Crescentiana D. Poeloengasih, Dwi Joko Prasetyo, and Vita Taufika Rosyida. "Effect of plasticizer on moisture sorption isotherm of sugar palm (Arenga Pinnata) starch film." In INTERNATIONAL SYMPOSIUM ON FRONTIER OF APPLIED PHYSICS (ISFAP) 2015. AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4941651.

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Slamet, Agus, Danar Praseptiangga, Rofandi Hartanto, and Samanhudi. "Moisture sorption isotherm and shelf life of pumpkin and arrowroot starch-based instant porridge." In 3RD INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC-2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0003102.

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Ganti S. Murthy and Vijay Singh. "Effect of Harvest Moisture Content and Drying Temperature on the Extractable and Fermentable Corn Starch." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19655.

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