Abstract
AbstractIn this work, a high shear mixer (HSM) is designed to produce a higher theoretical shear rate than conventional HSM in order to induce structure degradation of cassava starch granules. Using scanning electron microscopy and transmission electron microscopy, the processed cassava starch granule surface changes are identified without any major change in the granule shape. The carbohydrate component analysis and intrinsic viscosity suggest that the structural change is led by the removal of a relatively low‐molecular‐weight carbohydrate component from the granule. The changes in the crystalline and thermal properties are observed by the degradation process using a HSM. The process using a rotor speed of 15 000 rpm is found to significantly induce granule surface changes and carbohydrate removal. The decrease in granule crystallinity is correlated with an increase in the granule swelling power and solubility.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
