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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Carbohydrate Polymers; v. 147, p. 533-541, AUG 20 2016.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 12/24047-3 - Propriedades físicas de filmes a base de biopolímeros reforçados com laponita
• Beneficiário: Germán Ayala Valencia
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs