A dynamic model of crosslinked corn starch granules swelling during thermal processing

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 500-507

  Chen, Guibing ^a   Campanella, Osvaldo H ^a   Purkayastha, Sidd ^b  

^a PURDUE UNIVERSITY   (United States)

^b Tate and Lyle Speciality Sweeteners   (United Kingdom)

Author keywords

Crosslinked corn starch granules; Granule size; Non isothermal heating; Swelling; Weibull model

Indexed keywords

CROPS; GRANULAR MATERIALS; ISOTHERMS; RHEOLOGY;

CROSSLINKED CORN STARCH GRANULES; GRANULE SIZE; NON ISOTHERMAL HEATING; WEIBULL MODELS;

STARCH;

CORN; GRANULES; RHEOLOGY; STARCH; SWELLING;

ZEA MAYS;

EID: 33846870782     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.001     Document Type: Article

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