Abstract
The flow-starting temperature ( T s ) of low-moisture starches (potato, sweet potato, corn and wheat starch) was measured using a capillary tube viscometer under varying moisture content and applied pressure. T s increased with decreasing moisture content and applied pressure. There was no significant difference between starch varieties. T s converged to a temperature T c (270.9 °C) at a pressure P c (0.32 MPa). Because T s was in inverse proportion to the moisture content and logarithm of the applied pressure, it was expressed as T s = T c − (a + bW) log( P P c ) . The lines calculated from the equation were in a good agreement with experimental data.
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