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Article
Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
International Journal of Food Engineering (2006)
  • Yuguang Zhou
Abstract

In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d 50), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Software. The d 50, D [3, 2], D [4, 3] of the potato starch granules were reduced significantly (p less than or equal 0.05) after the microemulsion cross-linking reaction and ball-milling treatment. However, the microemulsion cross-linking treatment did not produce significant changes in the particle size characteristics of the maize starch samples. Copyright ©2006 The Berkeley Electronic Press. All rights reserved.

Keywords
  • microemulsion,
  • particle size characterisation,
  • potato starch,
  • maize starch
Publication Date
December, 2006
Citation Information
Yuguang Zhou. "Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches" International Journal of Food Engineering Vol. 2 Iss. 4 (2006)
Available at: http://works.bepress.com/zhouyg/1/