Characterization of cassava starch processed in an internal mixer
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Polímeros (São Carlos. Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282013000600006 |
Resumo: | An internal mixer connected to a torque rheometer was used to investigate the effect of moisture content (13.2 to 46.8 g.100g- 1), rotation speed (13.2 to 46.8 rpm) and processing temperature (53.2 to 86.8 °C), applying a factorial central composite design, on the specific mechanical energy (SME), pasting viscosity and crystallinity of cassava starch. Torque values were highly significant for the three variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity (CV) was obtained at 13.18 g.100g- 1 moisture, 86.87 °C and 30 rpm due to increased rupture of starch granules caused by processing at lower moisture condition. Peak viscosity (PV) values were higher than CV values which indicated that the processing was not able to destroy completely the molecular integrity of the starch granules. Smaller setback (SB) at high temperature and rpm and low moisture showed possible starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content resulted in reduction of crystallinity. The results showed that the effect of moisture was more pronounced than rotation speed and processing temperature of cassava starch. |
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Characterization of cassava starch processed in an internal mixerSpecific mechanical energypasting viscositycrystallinityAn internal mixer connected to a torque rheometer was used to investigate the effect of moisture content (13.2 to 46.8 g.100g- 1), rotation speed (13.2 to 46.8 rpm) and processing temperature (53.2 to 86.8 °C), applying a factorial central composite design, on the specific mechanical energy (SME), pasting viscosity and crystallinity of cassava starch. Torque values were highly significant for the three variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity (CV) was obtained at 13.18 g.100g- 1 moisture, 86.87 °C and 30 rpm due to increased rupture of starch granules caused by processing at lower moisture condition. Peak viscosity (PV) values were higher than CV values which indicated that the processing was not able to destroy completely the molecular integrity of the starch granules. Smaller setback (SB) at high temperature and rpm and low moisture showed possible starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content resulted in reduction of crystallinity. The results showed that the effect of moisture was more pronounced than rotation speed and processing temperature of cassava starch.Associação Brasileira de Polímeros2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282013000600006Polímeros v.23 n.6 2013reponame:Polímeros (São Carlos. Online)instname:Associação Brasileira de Polímeros (ABPol)instacron:ABPO10.4322/polimeros.2014.007info:eu-repo/semantics/openAccessSilva,Marcia Cristina daAscheri,Diego Palmiro RamírezCarvalho,Carlos Wanderlei Piler deGaldeano,Melicia CintiaAndrade,Cristina Tristão deeng2014-02-21T00:00:00Zoai:scielo:S0104-14282013000600006Revistahttp://www.scielo.br/pohttps://old.scielo.br/oai/scielo-oai.php||revista@abpol.org.br1678-51690104-1428opendoar:2014-02-21T00:00Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)false |
dc.title.none.fl_str_mv |
Characterization of cassava starch processed in an internal mixer |
title |
Characterization of cassava starch processed in an internal mixer |
spellingShingle |
Characterization of cassava starch processed in an internal mixer Silva,Marcia Cristina da Specific mechanical energy pasting viscosity crystallinity |
title_short |
Characterization of cassava starch processed in an internal mixer |
title_full |
Characterization of cassava starch processed in an internal mixer |
title_fullStr |
Characterization of cassava starch processed in an internal mixer |
title_full_unstemmed |
Characterization of cassava starch processed in an internal mixer |
title_sort |
Characterization of cassava starch processed in an internal mixer |
author |
Silva,Marcia Cristina da |
author_facet |
Silva,Marcia Cristina da Ascheri,Diego Palmiro Ramírez Carvalho,Carlos Wanderlei Piler de Galdeano,Melicia Cintia Andrade,Cristina Tristão de |
author_role |
author |
author2 |
Ascheri,Diego Palmiro Ramírez Carvalho,Carlos Wanderlei Piler de Galdeano,Melicia Cintia Andrade,Cristina Tristão de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva,Marcia Cristina da Ascheri,Diego Palmiro Ramírez Carvalho,Carlos Wanderlei Piler de Galdeano,Melicia Cintia Andrade,Cristina Tristão de |
dc.subject.por.fl_str_mv |
Specific mechanical energy pasting viscosity crystallinity |
topic |
Specific mechanical energy pasting viscosity crystallinity |
description |
An internal mixer connected to a torque rheometer was used to investigate the effect of moisture content (13.2 to 46.8 g.100g- 1), rotation speed (13.2 to 46.8 rpm) and processing temperature (53.2 to 86.8 °C), applying a factorial central composite design, on the specific mechanical energy (SME), pasting viscosity and crystallinity of cassava starch. Torque values were highly significant for the three variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity (CV) was obtained at 13.18 g.100g- 1 moisture, 86.87 °C and 30 rpm due to increased rupture of starch granules caused by processing at lower moisture condition. Peak viscosity (PV) values were higher than CV values which indicated that the processing was not able to destroy completely the molecular integrity of the starch granules. Smaller setback (SB) at high temperature and rpm and low moisture showed possible starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content resulted in reduction of crystallinity. The results showed that the effect of moisture was more pronounced than rotation speed and processing temperature of cassava starch. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282013000600006 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282013000600006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.4322/polimeros.2014.007 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Polímeros |
publisher.none.fl_str_mv |
Associação Brasileira de Polímeros |
dc.source.none.fl_str_mv |
Polímeros v.23 n.6 2013 reponame:Polímeros (São Carlos. Online) instname:Associação Brasileira de Polímeros (ABPol) instacron:ABPO |
instname_str |
Associação Brasileira de Polímeros (ABPol) |
instacron_str |
ABPO |
institution |
ABPO |
reponame_str |
Polímeros (São Carlos. Online) |
collection |
Polímeros (São Carlos. Online) |
repository.name.fl_str_mv |
Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol) |
repository.mail.fl_str_mv |
||revista@abpol.org.br |
_version_ |
1754212587805868032 |