Journal articles: 'Starch – Moisture'

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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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Wilpiszewska, Katarzyna. "Hydrophilic films based on starch and carboxymethyl starch." Polish Journal of Chemical Technology 21, no. 2 (June 1, 2019): 26–30. http://dx.doi.org/10.2478/pjct-2019-0016.

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Abstract The hydrophilic films based on starch and carboxymethyl starch (CMS) were obtained using cast method. The effect of CMS content on the physicochemical properties of prepared films were evaluated. With increasing content of starch derivative the moisture absorption, solubility in water as well as swelling ratio increased. The highest values of mechanical parameters (tensile strength and Young’s modulus) were determined for the starch/CMS film containing the lowest CMS amount, i.e. 10 wt.% (1.1 MPa, 15 MPa, respectively). For the same system the lowest moisture absorption, solubility in water as well as swelling ratio were reported. Thus, it could be concluded that for this system the highest crosslinking density has been achieved, what was confirmed by DMTA results. Such a film could potentially find application in food or agricultural industry.

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Tsagareishvili, Davit, Otari Sesikashvili, Gia Dadunashvili, Nugzari Sakhanberidze, and Shalva Tsagareishvili. "The influence of the moisture content of raw materials on the structuring of the extrudates." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (December 28, 2019): 898–905. http://dx.doi.org/10.5219/1189.

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The article presents the results of studies on the model systems of extrudates conducted with a view to determining the function of moisture during the process of forming the structure of starch pastes. There was studied the influence of the moisture content of raw materials on a starch gelatinization point. Studies showed that 15% moisture content in raw materials is sufficient for its constituent phase – starch gelatinization, as well as for the transition of the whole mass to a fluid-viscous state. Further increase in the moisture content is accompanied by a decrease in a gelatinization point. In order to study the influence of moisture on the formation of a porous structure of extrudates, we studied the relationship between the different-type starch pastes and the degree of its transparency and its embrittlement temperature. It has been found that during the process of thermal and mechanical impacts, there occurs the process of the formation of a structure of starch pastes, in particular, samples with the different moisture contents can have an amorphous or crystalline structure. There has been established the relationship between the moisture content of raw materials on the modulus of elasticity of starch pastes based on them. The modulus of elasticity of samples was determined one hour (cooling time to room temperature) and one week after obtaining the starch paste. The above studies showed that minimal physico-chemical and mechanical transformations occur in starch pastes, which are in an amorphous state, that is, in the conditions of a low moisture content. We have established that the moisture content of raw materials, on the one hand, ensures the transition of a high-dispersive phase to a fluid state, or implementing the ex process of extrusion, and on the other hand, influences on the formation of a porous structure in the extrudates.

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Lacerda, Luiz Gustavo, Rafael Ramires Almeida, Ivo Mottin Demiate, Marco Aurélio Silva Carvalho Filho, Eliane Carvalho Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, and Carlos Ricardo Soccol. "Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue." Brazilian Archives of Biology and Technology 52, spe (November 2009): 143–50. http://dx.doi.org/10.1590/s1516-89132009000700019.

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Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.

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Mahardika, Melbi, Hairul Abral, Anwar Kasim, Syukri Arief, and Mochamad Asrofi. "FTIR and Moisture Absorption of Yam Bean Starch Biocomposites with Yam Bean (Pachyrhizus erosus) Bagasse Fibers as Reinforcement." Jurnal ILMU DASAR 19, no. 2 (July 30, 2018): 93. http://dx.doi.org/10.19184/jid.v19i2.7255.

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Biocomposites from yam bean starch with yam bean bagasse (YBB) fibers as reinforcement has been successfully fabricated. The fabrication method was solution casting. YBB was variated for 1, 2, 3 and 4wt% (from dry weight starch basis). 2 mL glycerol was used as a plasticizer. The relative humidity (RH) condition in moisture testing was 99%. The result shows that the addition YBB able to decreased moisture absorption of starch film. The lowest moisture absorption was in biocomposites with 4wt% YBB. The moisture absorption test was supported byfourier transform infrared (FTIR) data.Keywords: Biocomposite, yam bean, yam bean bagasse, moisture, FTIR

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Nguyễn, Linh Thùy, and Sơn Khánh Trịnh. "STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILIGY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS." Vietnam Journal of Science and Technology 56, no. 6 (December 17, 2018): 671. http://dx.doi.org/10.15625/2525-2518/56/6/12357.

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Maize starch is one of an important material which widely using in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, fuctional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30% of moisture content. Subsequently, sample was treated under argon-plasma environment at fixed paramentes (137,5 V; 1.0 A for 10 min). Sample was investigated degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results show that degree of cross-linking, DRC, resistant starch of samples significantly increase under heat-moisture and plasma treatments; especially, sample of 20% heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decrease but water solubility index increase under plasma treatment.

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Grace, Singan, and Kang Chiang Liew. "Hydrolyzation of Edible Starches: Their Preparations and Properties." Materials Science Forum 875 (October 2016): 63–76. http://dx.doi.org/10.4028/www.scientific.net/msf.875.63.

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Starch is the most important polysaccharide and has become the major component of many food industries as well as textile, paper, cosmetic and certain industries that engage in adhesive, thickening, stiffening and gelling agents. However, native starch has limited function and therefore is recommended to modify its physical and chemical properties to meet the consumers’ needs. In this study, the native starch was chemically modified to determine its behavior and characteristics after using hydrolysis process of acid hydrolysis method. There were three types of starch that has been studied - potato, cassava and corn. These starches undergone hydrolysis process using hydrochloric acid and their characteristics were determinedthrough moisture absorption test and Fourier Transform Infrared Spectroscopy (FT-IR) analysis. For moisture absorption test, hydrolyzed starch tends to absorb more surrounding moisture than native starch. This behavior resulted from the increase of hydrophilic character of starch after being modified. The FT-IR analysis shows that hydrolyzed starch content got more hydroxyl group than the native starch due to the breakdown of hydrogen bond between the starch molecules after the acid hydrochloric treatment.

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Nisa, Michrun, Andi Nuraisyah, Nurul Arfiyanti Yusuf, and Nurul Alifah K. "FORMULASI PATCH KOSMETIK LENDIR BEKICOT (Achatina fulica) DENGAN POLIMER KITOSAN DAN BERBAGAI VARIASI AMILUM." Jurnal Ilmiah Manuntung 2, no. 2 (January 27, 2017): 233. http://dx.doi.org/10.51352/jim.v2i2.71.

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The research on cosmetic patch formulation containing snail slime with a variety starch was aimed to determine the type of starch that could produce a patch preparation with a good physical characteristic had been conducted. Cosmetic patch formulation of snail slime was using combination of chitosan and starch polymers such as corn, potato and tapioca starch. The method was used the solvent evaporation technique. The evaluation of patches include weight uniformity, folding endurance, thickness, moisture content, moisture uptake and stability of the patch. The combination of chitosan and starch polymers produced patches that had pH 5 with color uniformity, smoothness of surface and easily removed from the mold. The results showed that patches containing tapioca starch gave weight uniformity that did not much different on each replication that was 0,568 ± 0,03. Patches containing corn starch provided thickness values on each replication did not much different from 0,16± 0,01. Patches containing potato and tapioca starch produced patches that was accordance with the standard parameter of folding endurance was more than 200 times. Patches containing corn and tapioca starch producing patches accordance with the standard parameter of moisture content were less than 10 %. Patches containing potato starch gave patch a high moisture uptake that was 8,2%. The combination of chitosan and tapioca strach as polymers produced patch preparation with a good characteristic on the formulation of snail slime cosmetic patch.

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Pinkrová, J., B. Hubáčková, P. Kadlec, J. Příhoda, and Z. Bubník. "Changes of starch during microwave treatment of rice." Czech Journal of Food Sciences 21, No. 5 (November 18, 2011): 176–84. http://dx.doi.org/10.17221/3496-cjfs.

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The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30% and the temperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture below 23%.  

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Young, Paul M., Stephen Edge, John N. Staniforth, D. Fraser Steele, and Robert Price. "Interaction of Moisture with Sodium Starch Glycolate." Pharmaceutical Development and Technology 12, no. 2 (January 2007): 211–16. http://dx.doi.org/10.1080/10837450601168763.

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Kim, Da-Song, Moon-Hee Choi, and Hyun-Jae Shin. "Estimation of Starch Hydrolysis in Sweet Potato (Beni Haruka) Based on Storage Period Using Nondestructive Near-Infrared Spectrometry." Agriculture 11, no. 2 (February 6, 2021): 135. http://dx.doi.org/10.3390/agriculture11020135.

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Sweet potatoes are a substantial source of nutrition and can be added to processed foods in the form of paste. The moisture and starch contents of these potatoes affect the physicochemical properties of sweet potato paste. In this study, the changes in the moisture, starch, and α-amylase content of sweet potatoes were measured for eight weeks after harvest. Using nondestructive near-infrared analyses and chemometric models, the moisture and starch contents were predicted. The partial least squares (PLS) method was used for prediction, while linear discriminant analysis (LDA) was used for discrimination. To increase the accuracy of the model, the near-infrared spectrum was preprocessed using the Savitzky–Golay derivative (S–G), standard normal variate (SNV), and multiplicative scattering correction methods. When applying PLS to the moisture content, the best calibration model accuracy was obtained using the S–G preprocessed spectrum. Furthermore, the best calibration model accuracy for starch content was obtained using the SNV preprocessed spectrum. The moisture and starch contents were categorized into five classes for LDA, with results indicating that the internal quality of sweet potatoes can be predicted and classified using chemometric models through nondestructive detection.

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.

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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.

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Phetpan, Kittisak, and Panmanas Sirisomboon. "Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy." Journal of Innovative Optical Health Sciences 08, no. 02 (March 2015): 1550014. http://dx.doi.org/10.1142/s1793545815500145.

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The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near-infrared (NIR) spectral data in conjunction with partial least square (PLS) regression. The prediction ability was assessed using a separate prediction data set. Three groups of tapioca starch samples were used in this study: tapioca starch cake, dried tapioca starch and combined tapioca starch. The optimum model obtained from the baseline-offset spectra of dried tapioca starch samples at the outlet of the factory drying process provided a coefficient of determination (R2), standard error of prediction (SEP), bias and residual prediction deviation (RPD) of 0.974, 0.16%, -0.092% and 7.4, respectively. The NIR spectroscopy protocol developed in this study could be a rapid method for evaluation of the moisture content of the tapioca starch in factory laboratories. It indicated the possibility of real-time online monitoring and control of the tapioca starch cake feeder in the drying process. In addition, it was determined that there was a stronger influence of the NIR absorption of both water and starch on the prediction of moisture content of the model.

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Leonel, Magali, Taila Santos de Freitas, and Martha Maria Mischan. "Physical characteristics of extruded cassava starch." Scientia Agricola 66, no. 4 (August 2009): 486–93. http://dx.doi.org/10.1590/s0103-90162009000400009.

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Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.

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Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (February 23, 2018): 71. http://dx.doi.org/10.24198/ijpst.v5i2.15094.

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MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

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Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (February 23, 2018): 71. http://dx.doi.org/10.24198/ijpst.v5i3.15094.

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MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

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Okunade, Olukayode Adediran, and Olanrewaju Arinola. "Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 7, 2021): 1195–200. http://dx.doi.org/10.24925/turjaf.v9i6.1195-1200.2701.

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White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

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Basha, R. K., K. Y. Leong, S. H. Othman, R. A. Talib, M. N. Naim, N. Z. N. Hasnan, and N. S. Azmi. "Sorption characteristic of starch-based film." Supplementary 1 5, S1 (April 30, 2021): 193–200. http://dx.doi.org/10.26656/fr.2017.5(s1).056.

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Moisture sorption characteristic is important in determining the stability of bio-based plastic during packaging and storage condition. This study was carried out to investigate the moisture sorption characteristic of starch-based film. Moisture sorption test was conducted at different temperatures (5, 30 and 50°C) and relative humidity (23-75%). The experimental data was fitted using several models. Based on the Peleg model, the maximum rate of absorption and absorption capacity occurred at higher relative humidity. Guggenheim Anderson de Boer (GAB) model was the most suitable model to fit the experimental isotherm data and it is useful to predict the water sorption properties of the film which relate to different relative humidity conditions. In addition, the shelf life of film was reduced when placed under lower temperature due to the higher sorption capacity of moisture. The sorption properties of the starch-based film are important and worth investigation as it will be useful for the final application in food packaging due to its dependency on this behaviour.

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Bahrani, Seyed Amir, Catherine Loisel, Jean Yves Monteau, Sid Ahmed Rezzoug, and Zoulikha Maache-Rezzoug. "Estimation of Effective Moisture Diffusivity in Starchy Materials Following Hydrothermal Treatments." Defect and Diffusion Forum 312-315 (April 2011): 364–69. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.364.

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Two hydrothermal treatment processes (DV-HMT and DIC treatment) were investigated on standard maize starch for three processing temperatures; 100, 110 and 120°C. The gravimetric change of starch powder during the treatment was analyzed by a simultaneous water diffusion and starch reaction model. The effective diffusivity coefficient (Deff) and reaction rate constant (k) were estimated by minimizing the error between experimental and analytical results. The values of Deff and k clearly increased with temperature. The degree of starch melting was evaluated for the two treatments using the first-order reaction model as a function of processing time. The results suggest that the absorption process is controlled by water–starch reactivity that induces melting phenomenon of starch crystallites, which progresses when temperature increases. The two hydrothermal treatments considerably differ: DIC being more prone to water absorption as demonstrated by the values of Deff and k.

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Abdalla Bakheit, Ahmed, Daud Baraka Abdallah, Elnazeer I. Hamedelniel, Zuheir Osman, and Khaled M. Algaobahi. "Comparative Physicochemical Evaluation of Starch Extracted from Cajanus Cajan Seeds Grown in Sudan as a Pharmaceutical Excipient Against Maize Starch." Oriental Journal of Physical Sciences 2, no. 2 (December 25, 2017): 114–20. http://dx.doi.org/10.13005/ojps02.02.11.

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The objective of this work was to extract and to investigate the physicochemical properties of Cajanus cajan starch (CCS) for use as pharmaceutical excipient and to compare its properties with official maize starch. Cajanus cajan seeds yielded 32.6 % starch on dry weight basis and several physicochemical characteristics of the extracted CCS and maize starch were evaluated such as: pH, moisture content, cold water solubility, swelling capacity, hydration capacity, moisture uptake, Amylose/Amylopectin ratio, flow properties and bulk and tapped densities. Also, the microphotograph and Fourier transform infrared (FTIR) had been taken for both starch samples. The physicochemical properties of CCS compared favorably with those of maize starch, suggesting that CCS can be used as tablet excipient in pharmaceutical industries.

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Jading, Abadi, Paulus Payung, and Eduard Fransisco Tethool. "UJI KINERJA DAN KELAYAKAN FINANSIAL PENGERING PATI SAGU TIPE PNEUMATIC CONVEYING RING DRYER." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 2 (June 16, 2021): 228. http://dx.doi.org/10.23960/jtep-l.v10i2.228-238.

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Sago starch drying in remote areas or difficult to reach transportation requires artificial dryers to increase the quantity and quality of the dry sago starch. The purpose of this study was to test performance, and analyze the economic value of biomass powered pneumatic conveying ring dryer (PCRD) for drying sago starch for small scale commercial. This research was conducted in two stages, namely performance testing and financial analysis. Small scale (mini) PCRD has been created for drying sago starch with a capacity of 160 kg of dry sago starch per day. The resulting moisture content varies according to variations in temperature and initial moisture content of sago starch and has met the Indonesia National Standard (SNI) No. 3729 regarding the maximum water content of sago starch (13%), except at temperature variations of 50oC and 75oC with an initial moisture content of 41% that did not meet the SNI, which was greater than 13% (14.27% and 13.23%). The drying efficiency varies between 7.339% to 9.689%. Likewise, the yield of dry sago starch that was produced varied between 65% and 73%. PCRD is very feasible to be developed into a commercial scale sago starch dryer with a Pay back value of 2.66 years to return the initial capital of Rp. 186,879,200. Keywords: drying, financial analysis, PCRD, sago starch

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Setiarto, R. H. B., H. D. Kusumaningrum, B. S. L. Jenie, T. Khusniati, N. Widhyastuti, and I. Ramadhani. "Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment." Food Research 4, no. 4 (April 15, 2020): 1226–33. http://dx.doi.org/10.26656/fr.2017.4(4).079.

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This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50oC), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110oC), and the autoclaving (15 mins, 121oC) - cooling (24 hrs, 4oC) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

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Zinn, R. A., A. Barreras, L. Corona, F. N. Owens, and A. Plascencia. "Comparative effects of processing methods on the feeding value of maize in feedlot cattle." Nutrition Research Reviews 24, no. 2 (November 21, 2011): 183–90. http://dx.doi.org/10.1017/s0954422411000096.

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The primary reason for processing maize is to enhance feeding value. Total tract starch digestion is similar for coarsely processed (dry rolled, cracked) dry maize. Enhancements in starch digestion due to dry rolling maizev.feeding maize whole may be greater in light-weight calves than in yearlings, and when DM intake is restricted ( < 1·5 % of body weight). The net energy (NE) maintain (NEm) and NE gain (NEg) values for whole maize are 8·83 and 6·02 MJ (2·11 and 1·44 Mcal)/kg, respectively. Compared with conventional dry processing (i.e. coarse rolled, cracked), finely processing maize may increase the initial rate of digestion, but does not improve total tract starch digestion. Tempering before rolling (without the addition of steam) may enhance the growth performance response and the NE value of maize. Average total tract starch digestion is similar for high-moisture and steam-flaked maize. However, the proportion of starch digested ruminally is greater (about 8 %) for high-moisture maize. The growth performance response of feedlot cattle to the feeding of high-moisture maize is highly variable. Although the NEmand NEgvalue of whole high-moisture maize was slightly less than that of dry processed maize (averaging 9·04 and 6·44 MJ (2·16 and 1·54 Mcal)/kg, respectively), grinding or rolling high-moisture maize before ensiling increased (6 %) its NE value. Substituting steam-flaked maize for dry processed maize increases average daily gain (6·3 %) and decreases DM intake (5 %). The comparative NEmand NEgvalues for steam-flaked maize at optimal processing (density = 0·34 kg/l) are 10·04 and 7·07 MJ (2·40 and 1·69 Mcal)/kg, respectively. These NE values are greater (3 %) than current tabular values (National Research Council, 2000), being more consistent with earlier standards (National Research Council, 1984). When maize is the primary or sole source of starch in the diet, concentration of starch in faeces (faecal starch, % of DM) of feedlot steers can serve as an indicator of total tract starch digestion, and, hence, the feeding value of maize.

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Adawiyah, Dede Robiatul, Tomoko Sasaki, and Kaoru Kohyama. "RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES." Indonesian Food and Nutrition Progress 17, no. 2 (June 2, 2021): 28. http://dx.doi.org/10.22146/ifnp.44080.

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This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach using DSC (differential scanning calorimetry), a rheological approach using dynamic viscoelasticity as rheological and syneresis level. The autoclaving procedures prepared the HMT starches at 20% moisture content and warmed to 120°C for 60 min and 90 min for sago and arenga starches, respectively. The Avrami equation was used to express starch retrogradation kinetics based on gelatinization enthalpy (ΔH). The Avrami exponent (n) of HMT and native starches were close to 1.0 (0.77 – 1.20) indicates rapid nuclei growth of the crystal. HMT has a significant influence on the retrogradation of sago starch, both from the values of n and k of the Avrami equation. On the other hand, it does not have a significant effect on arenga starch. Based on the thermal approach (DSC), HMT significantly affects sago starch’s retrogradation rate, but there was no effect on arenga starch. The influence of HMT on the retrogradation rate of arenga starch was observed on rheology and syneresis approaches, although it was not as high as sago starch.

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Landfeld, A., M. Houška, and K. Hoke. "Sorption and thermal properties of rice, potato starch, and oat flakes." Czech Journal of Food Sciences 26, No. 6 (January 11, 2009): 413–20. http://dx.doi.org/10.17221/1363-cjfs.

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A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy Ec necessary for heating the product and evaporation of the given amount of water can be calculated.

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36

Zuraida, Ahmad, A. R. Nur Humairah, A. W. Nur Izwah, and Z. Siti Naqiah. "The Study of Glycerol Plasticized Thermoplastic Sago Starch." Advanced Materials Research 576 (October 2012): 289–92. http://dx.doi.org/10.4028/www.scientific.net/amr.576.289.

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Thermoplastic sago starch (TPSS) was produced by plasticizing with glycerol through melt blending before being compression moulded. The investigated TPSS was prepared at glycerol/starch weight fraction of 40/60, 35/65 and 30/70. The functional groups composition, tensile strength, density, moisture content and water absorption were evaluated and compared at different glycerol/starch ratio. The compatibility of the glycerol as the plasticizer in the TPSS was proven by Fourier transform infrared spectroscopy (FTIR) where glycerol could form stable hydrogen bond with sago starch. This preliminary study demonstrated that the stress at maximum load was only applicable for lower glycerol/starch ratio of 30/70. The density of TPSS was inversely proportional to the increment of glycerol/starch ratio whereas moisture content and water absorption had opposite relationship.

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37

Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (November 26, 2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified

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Liu, Huihua, and Deeptangshu Chaudhary. "The Moisture Migration Behavior of Plasticized Starch Biopolymer." Drying Technology 29, no. 3 (February 28, 2011): 278–85. http://dx.doi.org/10.1080/07373937.2010.489208.

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Vergnes, B., and J. P. Villemaire. "Rheological behaviour of low moisture molten maize starch." Rheologica Acta 26, no. 6 (November 1987): 570–76. http://dx.doi.org/10.1007/bf01333742.

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Kurakake, M., Y. Tachibana, K. Masaki, and T. Komaki. "Adsorption ofAlpha-Amylase on Heat–Moisture Treated Starch." Journal of Cereal Science 23, no. 2 (March 1996): 163–68. http://dx.doi.org/10.1006/jcrs.1996.0016.

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Torres, José David, Verónica Dueik, David Carré, and Pedro Bouchon. "Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices." Molecules 24, no. 20 (October 12, 2019): 3674. http://dx.doi.org/10.3390/molecules24203674.

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Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.

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Putra, I. Nengah Kencana, Ni Wayan Wisaniyasa, and Anak Agung Istri Sri Wiadnyani. "Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT) Technique)." Jurnal Agritech 36, no. 03 (December 21, 2016): 302. http://dx.doi.org/10.22146/agritech.16602.

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One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing. This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment. The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.Kata kunci: Amilografi; talas kimpul; HMT; pati

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Stasiak, Mateusz, Marek Molenda, Józef Horabik, Peter Mueller, and Ireneusz Opaliński. "Mechanical properties of potato starch modified by moisture content and addition of lubricant." International Agrophysics 28, no. 4 (October 1, 2014): 501–9. http://dx.doi.org/10.2478/intag-2014-0040.

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Abstract Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant - magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m-3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approximately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during unloading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.

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BOKI, K., S. OHNO, and S. SHINODA. "Determination of Sweet Potato Starch Mixed in Kudzu Starch by Moisture Sorption Method." Journal of Food Science 54, no. 2 (March 1989): 487–88. http://dx.doi.org/10.1111/j.1365-2621.1989.tb03115.x.

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Eko Wahyuningtiyas, Nanang, Heru Suryanto, Sukarni, and Novita Dwi Intan Sari. "Improvement of Hardness and Biodegradability of Natural Based Bioplastic - Effect of Starch Addition during Synthesis." Advanced Engineering Forum 28 (June 2018): 67–74. http://dx.doi.org/10.4028/www.scientific.net/aef.28.67.

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Biodegradable plastic are renewable packaging technology that are bio-based made of starch. The use of starch as a manufacture of bioplastic has great potential due to in Indonesia has various biodiversity of starch-producing plants. The objective of this research was to determine effect of cassava starch addition to hardness, density, moisture absorption, and biodegradability of bioplastic. The methods is a synthesis of bioplastic using a casting procedure ie mixing cassava starch at various concentrations 2%, 3%, 4%, and 5% (b/v) into the glycerol. This was demonstrated of bioplastic hardness and density of 31.56; 46.78; 52.34; 67.99 Shore A and 1.164; 1.178; 1.184; 1.191 g/cm3. Revealed that complete decomposition could be achieved on the 12, 13, 14, and 15 days. It shows that the cassava starch addition can improve hardness, density, moisture, and accelerate the decomposition process.

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Zhu, Zhifeng, Zhongqiu Zhu, and Linyan Zhang. "Grafting poly(2-acryloyloxyethyl trimethyl ammonium chloride) branches onto the backbones of corn starch for toughening starch film." Journal of Polymer Engineering 35, no. 9 (November 1, 2015): 879–88. http://dx.doi.org/10.1515/polyeng-2014-0365.

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Abstract This work was undertaken to examine the effect of poly(2-acryloyloxyethyl trimethyl ammonium chloride) (PATAC) branches grafted onto the backbones of starch on the toughening of starch film. A series of starch-g-PATAC samples having different levels of grafting ratio were prepared by the graft copolymerization of granular corn starch with ATAC in an aqueous system, using Fenton’s initiator through changing the weight ratio of the monomer to starch. The influences of grafted branches on the properties such as tensile strength, breaking elongation, work-to-break, bending endurance, moisture regain, swelling power, and solubility of starch film were evaluated by comparison with those of acid-treated starch (ATS). It was found that the branches were able to toughen starch film due to the significant increases in breaking elongation, work-to-break and bending endurance of the film. The branches were also able to increase its moisture regain, water swelling power, and solubility. In addition, the properties were dependent on the amount of the branches. Furthermore, the grafted starch was biodegradable when its grafting ratio did not exceed 7.5 wt%.

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Lee, Chang Joo, and Tae Wha Moon. "Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch." Carbohydrate Polymers 125 (July 2015): 200–205. http://dx.doi.org/10.1016/j.carbpol.2015.02.035.

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Kazantsev, E. V., N. B. Kondratyev, M. V. Osipov, O. S. Rudenko, and N. V. Linovskaya. "Management of moisture transfer processes during the storage of confectionery with a jelly-like consistency." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 47–53. http://dx.doi.org/10.20914/2310-1202-2020-4-47-53.

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During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.

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Aichayawanich, Sawanit, Montira Nopharatana, Annop Nopharatana, and Warinthorn Songkasiri. "Effects of Pneumatic Conveying Drying Conditions on Damaged Starch Content and Particle Size of Cassava Starch." Advanced Materials Research 554-556 (July 2012): 1433–38. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1433.

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This research aimed to investigate the effects of pneumatic conveying drying conditions on damaged starch content and particle size of cassava starch using response surface methodology. Three parameters of interest, i.e. drying air temperature (120, 160, and 200oC), drying air velocity (20, 30, and 40 m/s), and feed moisture content (40, 50, and 60% d.b.), were varied. Experimental results showed that damaged starch content and average particle size of cassava starch before drying were approximately 0.45% and 21.47µm, respectively. However, after drying, the values were altered to approximately 0.69 to 6.84% and 15.40 to 31.67 µm, respectively. The drying air temperature, drying air velocity, and feed moisture content significantly affected the changes. The results indicated that cassava starch granules were damaged and then agglomerated into large particle during pneumatic conveying drying depending on operation conditions.

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Hosseinpourpia, Reza, Arantzazu Echart, Stergios Adamopoulos, Nagore Gabilondo, and Arantxa Eceiza. "Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups." Polymers 10, no. 9 (August 23, 2018): 939. http://dx.doi.org/10.3390/polym10090939.

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Pea starch and dextrin polymers were modified through the unequal reactivity of isocyanate groups in isophorone diisocyanate (IPDI) monomer. The presence of both urethane and isocyanate functionalities in starch and dextrin after modification were confirmed by Fourier transform infrared spectroscopy (FTIR) and 13C nuclear magnetic resonance (13C NMR). The degree of substitution (DS) was calculated using elemental analysis data and showed higher DS values in modified dextrin than modified starch. The onsets of thermal degradation and temperatures at maximum mass losses were improved after modification of both starch and dextrin polymers compared to unmodified ones. Glass transition temperatures (Tg) of modified starch and dextrin were lower than unmodified control ones, and this was more pronounced in modified dextrin at a high molar ratio. Dynamic water vapor sorption of starch and dextrin polymers indicated a slight reduction in moisture sorption of modified starch, but considerably lower moisture sorption in modified dextrin as compared to that of unmodified ones.

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Journal articles on the topic 'Starch – Moisture'

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