ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable procedures which agreed well. Activation energy for gelatinization was calculated to be approximately 86.2 kJ/g-mole. Further experiments in the moisture range 13.4–34.4% and temperature range 10–165°C. yielded results for endotherm enthalpies and melt temperature which agreed with literature reports.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14085.x
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