Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
Carbohydr Polym. 2016 Oct 20;151:1052-1057. doi: 10.1016/j.carbpol.2016.06.065. Epub 2016 Jun 16.
The size of starch granules in dilute aqueous suspension was measured in-line during gelatinization in a microwave-heated, well-mixed system. The results were compared with those of a previous study conducted with conventional heating. For the starches used (common corn, waxy maize, and cross-linked waxy maize), no significant difference was found between microwave and conventional heating in terms of maximum diameter, temperature of maximum rate of diameter increase, or diameter vs. temperature behavior. These results suggest that there are no differences in the swelling behavior of common and modified maize starches between microwave and conventional heating.
在微波加热、充分混合的系统中，淀粉颗粒在稀水悬浮液中的粒径在糊化过程中进行在线测量。结果与之前使用常规加热进行的研究进行了比较。在所使用的淀粉（普通玉米、蜡质玉米和交联蜡质玉米）方面，微波和常规加热在最大直径、最大直径增加速率的温度或直径与温度的行为方面没有发现显著差异。这些结果表明，在微波和常规加热下，普通玉米淀粉和改性玉米淀粉的膨胀行为没有差异。
