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Influence of gamma ...
Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry
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Ciesla, K (författare)
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- Eliasson, Ann-Charlotte (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- 2002
- 2002
- Engelska.
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Ingår i: Radiation Physics and Chemistry. - 0969-806X. ; 64:2, s. 137-148
- Relaterad länk:
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http://dx.doi.org/10...
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Abstract
Ämnesord
Stäng
- The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences gelatinization behaviour much more than the WAXS crystallinity in solid state. (C) 2002 Elsevier Science Ltd. All rights reserved.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- differential scanning
- potato starch gelatinization
- gamma irradiation
- calorimetry
- crystallinity
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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