EFFECT OF ULTRASOUND AND TEMPERATURE ON CRYSTALLINITY AND MICROSCOPIC PROPERTIES OF RICE STARCH GRANULES SUSPENDED IN WATER USING RESPONSE SURFACE METHODOLOGY (RSM)

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FARAHMANDFAR R.; MORTAZAVI S.A.; KADKHODAYI R.; TABATABAIE YAZDI F.; KOUCHAKI A.; HOSSEINI M.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2014 | Volume:14 | Issue:4 Page(s): 13-24

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Title

EFFECT OF ULTRASOUND AND TEMPERATURE ON CRYSTALLINITY AND MICROSCOPIC PROPERTIES OF RICE STARCH GRANULES SUSPENDED IN WATER USING RESPONSE SURFACE METHODOLOGY (RSM)

Author(s)

Keywords

DEGREE OF CRYSTALLINITYQ3

MICROGRAPHSQ2

RICEQ2

STARCHQ2

ULTRASOUNDQ2

Abstract

Starch is a major source of energy in the human diet. Physical, chemical, and enzymatic modifications provide changes that are not available or controllable in commercially available native STARCHes. The effect of one physical treatment, ULTRASOUND, was investigated on the crystallinity and microscopic properties of RICE STARCH. In this research, RICE STARCH despersions (8%) were sonicated and scanning electron microscopy and light microscopy were used to study the morphological changes to the RICE STARCH granules. The dried samples were analyzed using x-ray diffraction to evaluate the crystalline fraction of the STARCHes. Response surface methodology was used to evaluate the effects of temperature (45-65 oC), time (10-300 s), and amplitude (0%-100%) on the crystallinity and microscopic properties of RICE STARCH granules. The results showed that ULTRASOUND did not change the x-ray diffraction pattern (A type) and that crystallinity decreased as the temperature and time increased. Higher temperatures and amplitudes decreased the DEGREE OF CRYSTALLINITY in RICE STARCH. When temperature, time, and amplitude increased simultaneously, some granules started to lose their polyhedral shapes, and pores and fissures were detected on the surface of the granules.

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APA: Copy

FARAHMANDFAR, R., MORTAZAVI, S.A., KADKHODAYI, R., TABATABAIE YAZDI, F., KOUCHAKI, A., & HOSSEINI, M.. (2014). EFFECT OF ULTRASOUND AND TEMPERATURE ON CRYSTALLINITY AND MICROSCOPIC PROPERTIES OF RICE STARCH GRANULES SUSPENDED IN WATER USING RESPONSE SURFACE METHODOLOGY (RSM). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 14(4), 13-24. SID. https://sid.ir/paper/28133/en

Vancouver: Copy

FARAHMANDFAR R., MORTAZAVI S.A., KADKHODAYI R., TABATABAIE YAZDI F., KOUCHAKI A., HOSSEINI M.. EFFECT OF ULTRASOUND AND TEMPERATURE ON CRYSTALLINITY AND MICROSCOPIC PROPERTIES OF RICE STARCH GRANULES SUSPENDED IN WATER USING RESPONSE SURFACE METHODOLOGY (RSM). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2014;14(4):13-24. Available from: https://sid.ir/paper/28133/en

IEEE: Copy

R. FARAHMANDFAR, S.A. MORTAZAVI, R. KADKHODAYI, F. TABATABAIE YAZDI, A. KOUCHAKI, and M. HOSSEINI, “EFFECT OF ULTRASOUND AND TEMPERATURE ON CRYSTALLINITY AND MICROSCOPIC PROPERTIES OF RICE STARCH GRANULES SUSPENDED IN WATER USING RESPONSE SURFACE METHODOLOGY (RSM),” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 14, no. 4, pp. 13–24, 2014, [Online]. Available: https://sid.ir/paper/28133/en

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