Thermomechanical treatment of starch

A.J. van der Goot, R.M. van den Einde

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

Starch is used as a major component in many food and nonfood applications and determines the overall product properties to a large extent. It is therefore important to understand the effect of processing on starch. Many starch-based products are produced using a thermal as well as a mechanical treatment. Thermomechanical treatment induces various changes in starch, such as disruption of granules, melting of crystallites, and molecular weight reduction.(1) Those changes influence the product properties such as melt viscosity, gelling properties, extrudate swell, and water absorption to a large extent.(2) This article summarizes our recent findings on the influence of thermomechanical treatment on molecular weight reduction of starch with low moisture content (3040%).
Original languageEnglish
Title of host publicationEncyclopedia of Agricultural, Food and Biological Engineering
Place of PublicationNew York
PublisherMarcel Dekker
Pages1-3
ISBN (Print)9780824709389
Publication statusPublished - 2006

Fingerprint

starch
weight loss
molecular weight
gelling properties
melting
granules
viscosity
water content
heat

Cite this

van der Goot, A. J., & van den Einde, R. M. (2006). Thermomechanical treatment of starch. In Encyclopedia of Agricultural, Food and Biological Engineering (pp. 1-3). New York: Marcel Dekker.
van der Goot, A.J. ; van den Einde, R.M. / Thermomechanical treatment of starch. Encyclopedia of Agricultural, Food and Biological Engineering. New York : Marcel Dekker, 2006. pp. 1-3
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van der Goot, AJ & van den Einde, RM 2006, Thermomechanical treatment of starch. in Encyclopedia of Agricultural, Food and Biological Engineering. Marcel Dekker, New York, pp. 1-3.

Thermomechanical treatment of starch. / van der Goot, A.J.; van den Einde, R.M.

Encyclopedia of Agricultural, Food and Biological Engineering. New York : Marcel Dekker, 2006. p. 1-3.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

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N2 - Starch is used as a major component in many food and nonfood applications and determines the overall product properties to a large extent. It is therefore important to understand the effect of processing on starch. Many starch-based products are produced using a thermal as well as a mechanical treatment. Thermomechanical treatment induces various changes in starch, such as disruption of granules, melting of crystallites, and molecular weight reduction.(1) Those changes influence the product properties such as melt viscosity, gelling properties, extrudate swell, and water absorption to a large extent.(2) This article summarizes our recent findings on the influence of thermomechanical treatment on molecular weight reduction of starch with low moisture content (3040%).

AB - Starch is used as a major component in many food and nonfood applications and determines the overall product properties to a large extent. It is therefore important to understand the effect of processing on starch. Many starch-based products are produced using a thermal as well as a mechanical treatment. Thermomechanical treatment induces various changes in starch, such as disruption of granules, melting of crystallites, and molecular weight reduction.(1) Those changes influence the product properties such as melt viscosity, gelling properties, extrudate swell, and water absorption to a large extent.(2) This article summarizes our recent findings on the influence of thermomechanical treatment on molecular weight reduction of starch with low moisture content (3040%).

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BT - Encyclopedia of Agricultural, Food and Biological Engineering

PB - Marcel Dekker

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van der Goot AJ, van den Einde RM. Thermomechanical treatment of starch. In Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker. 2006. p. 1-3