Abstract
Abstract The results of dielectric measurements for α- and β-modification of potato starch containing 0.0-13.9% sorbed water at audio frequency region are described. At different temperature regions, two different dielectric loss processes are found which we call low frequency loss process and high frequency loss process. Discussions on the low frequency loss process are made. Qualitatively, both modifications of starch have the similar dielectric properties. From the analysis of the polarization of the sorbed water, it may be concluded that sorbed waters change their properties gradually as sorption is increased, while they also loosen the micell structure of starch.
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