THE RESEARCH OF STARCHES SORPTION CHARACTERISTICS
Abstract
The results of the study of the native and swellable potato and corn starches sorption properties. Calculate the amount of adsorbed water, characterized by three zones sorption-desorption isotherms of water vapor starch. Established distribution of the pore radius for different starches and their relationship to the sorption properties. These data allow to predict the behavior of starch in the preparation of desserts food concentrates.
For citations:
Lysy O.V., Hrabovska O.V., Litvyak V.V. THE RESEARCH OF STARCHES SORPTION CHARACTERISTICS. Food Industry: Science and Technology. 2015;(3):22-28. (In Russ.)
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