Water desorption of cassava starch granules: A study based on thermogravimetric analysis of aqueous suspensions and humid powders

Author(s)

Valencia, German Ayala ^{[1, 2]} ; Djabourov, Madeleine ^[2] ; do Amaral Sobral, Paulo Jose ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil

^[2] PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5 - France

• Document type: Journal article
• Source: Carbohydrate Polymers; v. 147, p. 533-541, AUG 20 2016.
• Web of Science Citations: 2

Abstract

This work reports on water desorption from cassava starch in relation with the structure and conditioning of granules in suspensions or after equilibration in desiccators. The experimental work is performed by thermogravimetric analysis with isothermal and non-isothermal protocols and interpreted to derive the activation energies and desorption frequencies according to the humidity range with no adjustable parameter. The analysis points out the different types of water interacting with the starch granules and relates the drying coefficients to their microscopic structure. The work helps clarifying contradictory and partial results from the literature. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/24047-3 - Physical properties of films based in biopolymers reinforced with laponite
• Grantee: Germán Ayala Valencia
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC