Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
The kinetics of crystallization of cassava starch during aging were studied at different temperatures using the expression θ= exp(-ktn), where θ is the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for the cassava starch gels was characterized by a negative temperature coefficient. The Avrami exponent (n) was found to be unity over the range of temperatures studied (2-30° C), suggesting that the mechanism of starch crystallizatión is instantaneous nucleation followed by rod-like growth of ciystals.
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