Vaibhavi H. Mistry, Niravkumar D. Patel, T. Lilly Shanker Rao, Toluchuri Shanker Rao
{"title":"透明玉米淀粉的脆弱性","authors":"Vaibhavi H. Mistry, Niravkumar D. Patel, T. Lilly Shanker Rao, Toluchuri Shanker Rao","doi":"10.4028/p-c4ncik","DOIUrl":null,"url":null,"abstract":"The fragility m of starches derived from corn and waxy corn, dried at various temperatures are computed with different water contents and heating rates (1,3,5,7,10, and 15 K/min) using Differential Scanning Calorimetry (DSC) data. Three theoretical approaches namely, Augis & Bennett, Lasocka and Vogel-Fulcher-Tammanni (VFT) are utilized to fit the DSC gelatinization transition temperature, T gT data to calculate the fragility m. The fragility m at a 7 K/min heating rate, with water contents from 30 to 90% at drying temperature 20 °C for corn starch is in the range 41 to 68, whereas at drying temperature of 100 °C for the same corn starch remains constant around 42. The waxy corn starch having water contents 50 to 90% and at drying temperatures 70 °C and 90 °C, the fragility m is unstable. On the whole, fragility m is in between 39 and 63 and according to the Angell’s criterion (16<m<100) the corn starches are intermediately strong glasses.","PeriodicalId":15161,"journal":{"name":"Journal of Biomimetics, Biomaterials and Biomedical Engineering","volume":"41 6","pages":"0"},"PeriodicalIF":0.5000,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Fragility of Glassy Corn Starches\",\"authors\":\"Vaibhavi H. Mistry, Niravkumar D. Patel, T. Lilly Shanker Rao, Toluchuri Shanker Rao\",\"doi\":\"10.4028/p-c4ncik\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The fragility m of starches derived from corn and waxy corn, dried at various temperatures are computed with different water contents and heating rates (1,3,5,7,10, and 15 K/min) using Differential Scanning Calorimetry (DSC) data. Three theoretical approaches namely, Augis & Bennett, Lasocka and Vogel-Fulcher-Tammanni (VFT) are utilized to fit the DSC gelatinization transition temperature, T gT data to calculate the fragility m. The fragility m at a 7 K/min heating rate, with water contents from 30 to 90% at drying temperature 20 °C for corn starch is in the range 41 to 68, whereas at drying temperature of 100 °C for the same corn starch remains constant around 42. The waxy corn starch having water contents 50 to 90% and at drying temperatures 70 °C and 90 °C, the fragility m is unstable. On the whole, fragility m is in between 39 and 63 and according to the Angell’s criterion (16<m<100) the corn starches are intermediately strong glasses.\",\"PeriodicalId\":15161,\"journal\":{\"name\":\"Journal of Biomimetics, Biomaterials and Biomedical Engineering\",\"volume\":\"41 6\",\"pages\":\"0\"},\"PeriodicalIF\":0.5000,\"publicationDate\":\"2023-11-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Biomimetics, Biomaterials and Biomedical Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4028/p-c4ncik\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENGINEERING, BIOMEDICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Biomimetics, Biomaterials and Biomedical Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4028/p-c4ncik","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, BIOMEDICAL","Score":null,"Total":0}
The fragility m of starches derived from corn and waxy corn, dried at various temperatures are computed with different water contents and heating rates (1,3,5,7,10, and 15 K/min) using Differential Scanning Calorimetry (DSC) data. Three theoretical approaches namely, Augis & Bennett, Lasocka and Vogel-Fulcher-Tammanni (VFT) are utilized to fit the DSC gelatinization transition temperature, T gT data to calculate the fragility m. The fragility m at a 7 K/min heating rate, with water contents from 30 to 90% at drying temperature 20 °C for corn starch is in the range 41 to 68, whereas at drying temperature of 100 °C for the same corn starch remains constant around 42. The waxy corn starch having water contents 50 to 90% and at drying temperatures 70 °C and 90 °C, the fragility m is unstable. On the whole, fragility m is in between 39 and 63 and according to the Angell’s criterion (16
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