Abstract
Wheat starch-water and corn starch-water suspensions (10%; w/w) were exposed to ozone gas by using two different contact systems; semicontinuous and batch systems. In semicontinuous contact mode, fresh ozone was applied to starch suspensions at a concentration of 4.2 mg dissolved ozone L−1 water for 30 min, while in closed batch contact mode, starch suspensions were stirred with ozone gas at a rate of 60 g/h for 30 min. Gelatinization temperatures and enthalpies of wheat and corn starch were increased in a semicontinuous system. However, no change was observed for the gelatinization characteristics of starch samples ozonated- in batch system. Structures and birefringences of wheat and corn starch ozonated in both semicontinuous and batch operations were not differentiated clearly. Higher lightness and whiteness values were observed for both wheat and corn starch ozonated in semicontinuous system than the controls and ozonated samples in batch system. Corn starch ozonated in semicontinuous system has lower chroma and yellowness values than the others. Total color difference for the samples ozonated in semicontinuous system is significantly different from the samples ozonated in batch system. Semicontinuous ozonation system is more effective on the thermal and color properties of wheat and corn starches than the batch ozonation system.
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