Deep-freezing of potato starch
作者： Joanna Szymońska , Franciszek Krok , Piotr Tomasik
DOI: 10.1016/S0141-8130(00)00137-9
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摘要: Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, 24% w/w moisture content, respectively) were frozen in liquid nitrogen. after thawing studied by means cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, non-contact Atomic Force Microscope (nc-AFM). Rapid deep-freezing followed produced changes on the granule surface. They accompanied internal alteration manifested FT-IR spectra diffractograms. The results depended water content sample. Deep-freezing moistened resulted increased crystallinity granules. It had minor effect aqueous solubility characteristics gelation.
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