Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Wójtowicz A. , van der Goot A. 2005. THE INFLUENCE OF WATER AND GLYCEROL ADDITION ON THERMAL PROCESSING, RHEOLOGY AND MICROSTRUCTURE CHANGES OF POTATO STARCH, EJPAU 8(4), #51.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-51.html

THE INFLUENCE OF WATER AND GLYCEROL ADDITION ON THERMAL PROCESSING, RHEOLOGY AND MICROSTRUCTURE CHANGES OF POTATO STARCH

Agnieszka Wójtowicz1, Atze Jan van der Goot2
1 Department of Food Process Engineering, Agricultural University in Lublin, Poland
2 Food and Bioprocess Engineering Group, Wageningen University, The Netherlands

 

ABSTRACT



In the present paper the influence of glycerol and water addition to potato starch during thermo-mechanical treatment was observed. The shearing-heating treatment was realised on the new designed equipment – Shear Cell – based on the cone and plate rheometer device. The measurement of rheological changes during processing showed that water and glycerol addition lowered the shear stress and the shear rate values. Also the influence on intrinsic viscosity was observed: higher level of water and glycerol added, the lower values of intrinsic viscosity was observed. Microstructure changes during processing confirming these results.

Key words: potato starch, glycerol, Shear Cell, shearing, thermal treatment, intrinsic viscosity, microstructure.

Agnieszka Wójtowicz
Department of Food Process Engineering,
Agricultural University in Lublin, Poland
44 Doświadczalna Street, 20-236 Lublin, Poland
phone: (+48 81) 461 00 61 ext. 118,
fax: (+48 81) 461 06 83
email: agnieszka.wojtowicz@ar.lublin.pl

Atze Jan van der Goot
Food and Bioprocess Engineering Group,
Wageningen University, The Netherlands
Bomenweg 2, 6703 HD, Wageningen, The Netherlands
phone: +31 (0)317 482884 / 482954
fax: +31 (0)317 482237
email: atzejan.vandergoot@wur.nl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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