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Abstract:

The specific surface areas of different starchy materials were determined by means of the t-method, their values being practically constant in the range of water activities 0·10-0·80. The straightness of the v1-t plots observed in all cases indicated the absence of an intrinsic microporous structure. The lack of a pore structure and the high values of the specific surface areas are explained on the basis of the interlamellar expansion of the starch granule structures on uptake of water. © 1989.

Registro:

Documento: Artículo
Título:Swelling and pore structure in starchy materials
Autor:Aguerre, R.J.; Suárez, C.; Viollaz, P.E.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina
Palabras clave:Carbohydrates--Porosity; Flow of Fluids--Visualization; Granular Materials--Porosity; Mathematical Techniques--Curve Fitting; Interlamellar Expansion; Intrinsic Microporous Structure; Pore Structure Absence; Specific Surface Areas; Starch Granule Structures; Starchy Materials Pore Structure; Starch
Año:1989
Volumen:9
Número:1
Página de inicio:71
Página de fin:80
DOI: http://dx.doi.org/10.1016/0260-8774(89)90051-4
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v9_n1_p71_Aguerre

Referencias:

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Citas:

---------- APA ----------
Aguerre, R.J., Suárez, C. & Viollaz, P.E. (1989) . Swelling and pore structure in starchy materials. Journal of Food Engineering, 9(1), 71-80.
http://dx.doi.org/10.1016/0260-8774(89)90051-4
---------- CHICAGO ----------
Aguerre, R.J., Suárez, C., Viollaz, P.E. "Swelling and pore structure in starchy materials" . Journal of Food Engineering 9, no. 1 (1989) : 71-80.
http://dx.doi.org/10.1016/0260-8774(89)90051-4
---------- MLA ----------
Aguerre, R.J., Suárez, C., Viollaz, P.E. "Swelling and pore structure in starchy materials" . Journal of Food Engineering, vol. 9, no. 1, 1989, pp. 71-80.
http://dx.doi.org/10.1016/0260-8774(89)90051-4
---------- VANCOUVER ----------
Aguerre, R.J., Suárez, C., Viollaz, P.E. Swelling and pore structure in starchy materials. J Food Eng. 1989;9(1):71-80.
http://dx.doi.org/10.1016/0260-8774(89)90051-4