Electrical conductivity of heated cornstarch-water mixtures

Eduardo Morales-Sanchez, Pedro A. Vazquez-Landaverde, Marcela Gaytan-Martinez, Jorge A. Huerta-Ruelas

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

Electrical conductivity (EC) of cornstarch-water mixtures in the range 10:90 to 70:30 (w/w) was studied as a function of temperature. An external resistive heating system equipped with an electronic device capable of monitoring EC in real time was used and EC of the mixtures was measured while heated at a rate of 5C/min. Results showed that EC went through four different temperature-dependent stages (A, B, C and D). Stage B (41C to 64C) showed a lower EC increasing rate when compared with that of Stage A (from 25C to 41C), probably as a result of starch granule swelling. In Stage C (64C to 78C), EC behavior was found to be dependent on water content. When water content was more than 50%, the value for EC increased. On the other side, EC decreased when water content was less than 50%. Stage C was related to starch gelatinization, according to differential scanning calorimetry results obtained in this study. In Stage D (78C to 92C), a steady increase in EC was observed, probably as a result of the total solubilization of starch in water. It was concluded that Stage C in EC graphs corresponded to cornstarch gelatinization, so it might be possible to use EC monitoring as an alternative technique to measure cornstarch thermal characteristics with different contents of water. © 2008 Wiley Periodicals, Inc.
Original languageAmerican English
Pages (from-to)817-827
Number of pages11
JournalJournal of Food Process Engineering
DOIs
StatePublished - 1 Dec 2009
Externally publishedYes

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Electric Conductivity
corn starch
Starch
electrical conductivity
Water
water
Water content
water content
gelatinization
starch
heating systems
Temperature
Monitoring
monitoring
Differential Scanning Calorimetry
differential scanning calorimetry
starch granules
solubilization
Heating
electronics

Cite this

Morales-Sanchez, Eduardo ; Vazquez-Landaverde, Pedro A. ; Gaytan-Martinez, Marcela ; Huerta-Ruelas, Jorge A. / Electrical conductivity of heated cornstarch-water mixtures. In: Journal of Food Process Engineering. 2009 ; pp. 817-827.
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abstract = "Electrical conductivity (EC) of cornstarch-water mixtures in the range 10:90 to 70:30 (w/w) was studied as a function of temperature. An external resistive heating system equipped with an electronic device capable of monitoring EC in real time was used and EC of the mixtures was measured while heated at a rate of 5C/min. Results showed that EC went through four different temperature-dependent stages (A, B, C and D). Stage B (41C to 64C) showed a lower EC increasing rate when compared with that of Stage A (from 25C to 41C), probably as a result of starch granule swelling. In Stage C (64C to 78C), EC behavior was found to be dependent on water content. When water content was more than 50{\%}, the value for EC increased. On the other side, EC decreased when water content was less than 50{\%}. Stage C was related to starch gelatinization, according to differential scanning calorimetry results obtained in this study. In Stage D (78C to 92C), a steady increase in EC was observed, probably as a result of the total solubilization of starch in water. It was concluded that Stage C in EC graphs corresponded to cornstarch gelatinization, so it might be possible to use EC monitoring as an alternative technique to measure cornstarch thermal characteristics with different contents of water. {\circledC} 2008 Wiley Periodicals, Inc.",
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Electrical conductivity of heated cornstarch-water mixtures. / Morales-Sanchez, Eduardo; Vazquez-Landaverde, Pedro A.; Gaytan-Martinez, Marcela; Huerta-Ruelas, Jorge A.

In: Journal of Food Process Engineering, 01.12.2009, p. 817-827.

Research output: Contribution to journalArticleResearchpeer-review

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N2 - Electrical conductivity (EC) of cornstarch-water mixtures in the range 10:90 to 70:30 (w/w) was studied as a function of temperature. An external resistive heating system equipped with an electronic device capable of monitoring EC in real time was used and EC of the mixtures was measured while heated at a rate of 5C/min. Results showed that EC went through four different temperature-dependent stages (A, B, C and D). Stage B (41C to 64C) showed a lower EC increasing rate when compared with that of Stage A (from 25C to 41C), probably as a result of starch granule swelling. In Stage C (64C to 78C), EC behavior was found to be dependent on water content. When water content was more than 50%, the value for EC increased. On the other side, EC decreased when water content was less than 50%. Stage C was related to starch gelatinization, according to differential scanning calorimetry results obtained in this study. In Stage D (78C to 92C), a steady increase in EC was observed, probably as a result of the total solubilization of starch in water. It was concluded that Stage C in EC graphs corresponded to cornstarch gelatinization, so it might be possible to use EC monitoring as an alternative technique to measure cornstarch thermal characteristics with different contents of water. © 2008 Wiley Periodicals, Inc.

AB - Electrical conductivity (EC) of cornstarch-water mixtures in the range 10:90 to 70:30 (w/w) was studied as a function of temperature. An external resistive heating system equipped with an electronic device capable of monitoring EC in real time was used and EC of the mixtures was measured while heated at a rate of 5C/min. Results showed that EC went through four different temperature-dependent stages (A, B, C and D). Stage B (41C to 64C) showed a lower EC increasing rate when compared with that of Stage A (from 25C to 41C), probably as a result of starch granule swelling. In Stage C (64C to 78C), EC behavior was found to be dependent on water content. When water content was more than 50%, the value for EC increased. On the other side, EC decreased when water content was less than 50%. Stage C was related to starch gelatinization, according to differential scanning calorimetry results obtained in this study. In Stage D (78C to 92C), a steady increase in EC was observed, probably as a result of the total solubilization of starch in water. It was concluded that Stage C in EC graphs corresponded to cornstarch gelatinization, so it might be possible to use EC monitoring as an alternative technique to measure cornstarch thermal characteristics with different contents of water. © 2008 Wiley Periodicals, Inc.

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