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|Title:||Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor|
King Mongkut's University of Technology North Bangkok
Thailand National Science and Technology Development Agency
|Keywords:||Agricultural and Biological Sciences;Chemical Engineering;Engineering|
|Citation:||Food and Bioprocess Technology. Vol.9, No.7 (2016), 1125-1134|
|Abstract:||© 2016, Springer Science+Business Media New York. To develop a novel modification process of tapioca starch using low-pressure argon plasma treatment in a large-scale production, a semi-continuous downer reactor was designed to provide a production rate of 0.1–0.5 kg per cycle. Physicochemical and rheological properties of plasma-treated starch were investigated in order to predict the phenomena occurred during the plasma treatment. Native tapioca starch (NTS) was plasma-treated for 1, 3, or 6 cycles, which were referred to as PTS-1, PTS-3, or PTS-6 samples, respectively. Plasma treatment of the NTS resulted in a significant decrease (P < 0.05) in paste clarity and Rapid Visco Analyzer (RVA) breakdown viscosity, and an increase in gel strength of starch. The PTS-1 had the lowest paste clarity of 39.85 %T at 650 nm and breakdown viscosity of 29.71 Rapid Visco Unit (RVU), and the highest gel strength, e.g., G′ = 5.47ω0.32. With increasing the number of treatment cycles, i.e., the PTS-3 and PTS-6, the paste clarity and breakdown viscosity significantly increased (P < 0.05), while the gel strength decreased. The Fourier transform infrared (FTIR) spectroscopy via relative areas of C–O–C peaks indicated that the PTS-1 had a significant increase (P < 0.05) in the C–O–C cross-linked bonds compared to the NTS, but the effect of depolymerization could further suppress the cross-linking reaction when the number of treatment cycle was increased. Taking an advantage of a very short residence time (less than 0.3 s) in the plasma downer reactor, the semi-continuous process of starch modification could be developed for a commercial production of non-chemically modified starch with a relatively low degree of cross-linking.|
|Appears in Collections:||Scopus 2016-2017|
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