Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol

Simple item page
dc.catalogadorpva
dc.contributor.authorEnrione, Javier
dc.contributor.authorHill, Sandra
dc.contributor.authorMitchell, John R.
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2025-04-14T20:35:53Z
dc.date.available2025-04-14T20:35:53Z
dc.date.issued2010
dc.description.abstractThe modeling approach to predict the sorption behavior of nonelectrolytic mixtures has been related to moisture content at a specifi c equilibrium relative humidity (ERH) and to the component weight fraction in the system. The work presented here attempts to identify deviations of the predicted sorption profi le of a model system based on rice starch and glycerol. Accurate sorption isotherms (25 ° C) were obtained by using dynamic vapor sorption (DVS) for the ERH range of 0% - 90%. The glass transition temperature (Tg) of the samples was obtained by differential scanning calorimetry (DSC). Sorption studies show a reduction in moisture content for an ERH of 60% in the presence of glycerol. This behavior was represented by a reduction in Guggenheim - Anderson - de Boer (GAB) modeling parameters, the monolayer value (from 8.9% to 6.6%); a reduction in the constant related to the net heat of sorption (from 6.4 to 3.5); and an increase in the constant related to the heat of sorption at the multilayer (from 0.72 to 0.94). The sorption profi les of the starch - glycerol mixtures were also modeled using sorption isotherms and moisture contents from each component. The estimated interaction factor of 1 indicated a reduction in water uptake specifi cally for an ERH of 60%. The 10% and 20% glycerol systems showed a signifi cant increase in independent interaction factors (IIFs) from 0.6 to 0.9, suggesting a relationship between water uptake and the matrix - polyol interaction. This behavior was related to the molecular mobility of the system, as indicated by plotting IIF versus T T g ( T = 25 ° C).
dc.format.extent7 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1002/9780470958193.ch40
dc.identifier.isbn978-081381273-1
dc.identifier.urihttp://doi.org/10.1002/9780470958193.ch40
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103238
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final489
dc.pagina.inicio483
dc.publisherWiley-Blackwell
dc.relation.ispartofWater Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
dc.rightsacceso restringido
dc.subjectEquilibrium relative humidity (ERH)
dc.subjectExtruded rice starch sorption behavior in presence of Glycerol
dc.subjectFood material texture change, causes - moisture
dc.subjectGAB model - distinguishing bulk water and multilayer water physical chemistry
dc.subjectGuggenheim - Anderson - de Boer (GAB) parameters
dc.subjectPlasticizers - glycerol and glycol - polymer free volume increase and food matrix formation
dc.subjectPolyols - controlling microbial growth and retaining food products' desirable texture attributes
dc.subjectSorption behavior of nonelectrolytic mixtures sorption behavior and ERH - relation
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleSorption Behavior of Extruded Rice Starch in the Presence of Glycerol
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
Files
Collections
Capítulos de libros