Starch

Moisture

Process (computing)

Engineering

Biology

Statistics

Geotechnical engineering

Materials science

Mineralogy

Operating system

Bar (unit)

Starch gelatinization

Computer science

Chemical engineering

Food science

Geology

Oceanography

Mathematics

Hydrothermal circulation

Agronomy

Composite material

Chemistry

Water content

Corn starch

Homogeneity (statistics)

Journal of Food Engineering

Standard maize starch was hydrothermally treated at residual moisture content (∼12%) by instantaneous controlled pressure drop for various pressure levels and processing times. In order to examine the homogeneity of the starch treatment, three thicknesses (1.5, 1 and 0.5 cm) were tested at 3 bar of steam pressure. For the three thicknesses, the temperature and the moisture content of starch were measured during the treatment at the bottom and the surface. The results showed an absence of gradient of temperature and moisture content only for a thickness of 0.5 cm. Gelatinization transition temperatures (To, Tp) increased after hydrothermal modifications. The change in the gelatinization temperature range was observed after DIC treatment when pressure level or processing time increased. For a high pressure (⩾4 bar) associated with low processing time (2 min) a total gelatinization of starch was observed. It also occurs when the processing time is important (∼15 min) and pressure lower than 4 bar.

Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch