Dynamic measurement of starch granule swelling during microwave heating

Johnny Casasnovas, Ramaswamy C. Anantheswaran

Research output: Contribution to journalArticlepeer-review

13 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)1052-1057
Number of pages6
JournalCarbohydrate Polymers
StatePublished - Oct 20 2016

All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry


Dive into the research topics of 'Dynamic measurement of starch granule swelling during microwave heating'. Together they form a unique fingerprint.

Cite this