Artículo
Ojeda, C.A.; Tolaba, M.P.; Suárez, C. "Modeling starch gelatinization kinetics of milled rice flour" (2000) Cereal Chemistry. 77(2):145-147
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Abstract:
Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates between 1°C/min and 15°C/min. The rate constants were evaluated, and two activation energies were found for different temperature ranges. At <70.1°C gelatinization was not completed. It was assumed that at <70.1°C gelatinization would only affect the amorphous regions. During the subsequent phase the crystalline regions destabilized by the amorphous component begin to gelatinize. For moisture content of 70%, wet basis, and a heating rate of 12°C/min, the enthalpy of gelatinization reaches a constant value of 7.3 J/g.
Registro:
| Documento: | Artículo |
| Título: | Modeling starch gelatinization kinetics of milled rice flour |
| Autor: | Ojeda, C.A.; Tolaba, M.P.; Suárez, C. |
| Filiación: | Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina |
| Palabras clave: | starch; article; chemical reaction kinetics; controlled study; differential scanning calorimetry; enthalpy; flour; gelatinization; heating; moisture; rice; temperature; thermography |
| Año: | 2000 |
| Volumen: | 77 |
| Número: | 2 |
| Página de inicio: | 145 |
| Página de fin: | 147 |
| DOI: | http://dx.doi.org/10.1094/CCHEM.2000.77.2.145 |
| Título revista: | Cereal Chemistry |
| Título revista abreviado: | Cereal Chem. |
| ISSN: | 00090352 |
| CODEN: | CECHA |
| CAS: | starch, 9005-25-8, 9005-84-9 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v77_n2_p145_Ojeda |
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Citas:
---------- APA ----------
Ojeda, C.A., Tolaba, M.P. & Suárez, C. (2000) . Modeling starch gelatinization kinetics of milled rice flour. Cereal Chemistry, 77(2), 145-147.http://dx.doi.org/10.1094/CCHEM.2000.77.2.145
---------- CHICAGO ----------
Ojeda, C.A., Tolaba, M.P., Suárez, C. "Modeling starch gelatinization kinetics of milled rice flour" . Cereal Chemistry 77, no. 2 (2000) : 145-147.http://dx.doi.org/10.1094/CCHEM.2000.77.2.145
---------- MLA ----------
Ojeda, C.A., Tolaba, M.P., Suárez, C. "Modeling starch gelatinization kinetics of milled rice flour" . Cereal Chemistry, vol. 77, no. 2, 2000, pp. 145-147.http://dx.doi.org/10.1094/CCHEM.2000.77.2.145
---------- VANCOUVER ----------
Ojeda, C.A., Tolaba, M.P., Suárez, C. Modeling starch gelatinization kinetics of milled rice flour. Cereal Chem. 2000;77(2):145-147.http://dx.doi.org/10.1094/CCHEM.2000.77.2.145
