Analyze Infrared Heating Characteristics of Potato Starch and Measure its Functional Film Properties

Abstract

Objectives: To analyze the effect of potato starch infrared heating (IR) and the functional characteristics of the starch film. Methods: Potato starch was heated by IR heater at different time intervals (45 min, 65 min and 85 min) and starch was used to develop polymer films by the addition of glycerol as a plasticizing agent. The surface temperature of starch at different bed thickness was measured using a thermal imaging camera. The temperature of the starch varied from 72.77oC to 80.83oC. The functional properties of developed films were analyzed by their thickness, solubility, contact angle, puncture strength and coefficient of friction with different surfaces. Findings: The results indicate that the puncture strength of IR treated starch film varied from 2.5 to 3.79N and the value was found less in control recorded as 1.87N. The modified starch film thickness and opacity were increased from 0.11 to 0.128mm and 1.15 to 1.22 percent respectively. The solubility percent was found less in IR heated starch than in control. SEM and FTIR analysis results show that IR heat treatment has significant effect on morphology and functional characteristics of the starch film. Novelty: Infrared heating modified the structural characteristics of potato starch and improved the functional properties of the starch film. Keywords: Starch film; Infrared heating; Functional; Physical; Mechanical