Some physicochemical properties of tapioca starch during infrared heat treatment
| dc.contributor.author | P Uraives | |
| dc.contributor.author | P Choomjaihan | |
| dc.date.accessioned | 2025-07-21T06:02:06Z | |
| dc.date.issued | 2019-08-01 | |
| dc.description.abstract | Abstract Applying infrared radiation heat treatment is an alternative production process of modified starch. The infrared radiation heat treatment for modifying tapioca starch was set at 170, 190 and 210°C. The properties of starch including swelling power, total color difference and blue value were determined every 2 h until 20 h of heating. The results showed that increasing the heating temperature and time decreased the blue value of starch-iodine complex. Meanwhile, the swelling power and total color difference increased with the heating temperature and time. | |
| dc.identifier.doi | 10.1088/1755-1315/301/1/012044 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/8654 | |
| dc.subject | Modified starch | |
| dc.subject | Infrared heater | |
| dc.subject.classification | Food composition and properties | |
| dc.title | Some physicochemical properties of tapioca starch during infrared heat treatment | |
| dc.type | Article |