کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1378614 | 982005 | 2009 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Supercritical carbon dioxide (scCO2) induced gelatinization of potato starch
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The degree of gelatinization (DG) of potato starch after treatment with scCO2 was investigated. A broad range of experimental conditions were applied, including variations in temperature (50–90 °C), pressure (0.1–25 MPa), and the starch water content (16.2–40% wt/wt). Changes in the DG were observed by in situ FT-IR measurements, DSC and confirmed by the XRD analysis. The DG increases at higher temperatures and pressures. A maximum DG of about 14% was achieved at the highest pressure (25 MPa) and temperature in the range (90 °C). A series of experiments under N2 pressure confirms that scCO2 plays a special role in the gelatinization process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 78, Issue 3, 15 October 2009, Pages 511–519
Journal: Carbohydrate Polymers - Volume 78, Issue 3, 15 October 2009, Pages 511–519
نویسندگان
Henky Muljana, Francesco Picchioni, Hero J. Heeres, Leon P.B.M. Janssen,