title: Dynamic measurement of starch granule swelling during microwave heating.
abstract: The size of starch granules in dilute aqueous suspension was measured in-line during gelatinization in a microwave-heated, well-mixed system. The results were compared with those of a previous study conducted with conventional heating. For the starches used (common corn, waxy maize, and cross-linked waxy maize), no significant difference was found between microwave and conventional heating in terms of maximum diameter, temperature of maximum rate of diameter increase, or diameter vs. temperature behavior. These results suggest that there are no differences in the swelling behavior of common and modified maize starches between microwave and conventional heating.
authors.affiliation: Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA. Electronic address: Johnny.Casasnovas@gmail.com.
authors.forename: Johnny
authors.initials: J
authors.lastname: Casasnovas
authors.affiliation: Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA. Electronic address: rca3@psu.edu.
authors.forename: Ramaswamy C
authors.initials: RC
authors.lastname: Anantheswaran
mesh_terms: D006358:Hot Temperature; D008872:Microwaves; D010316:Particle Size; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Dynamic measurement; Gelatinization; Laser scattering particle size analysis; Microwave heating; Starch; Swelling