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Microwave Treatment

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Physical Modifications of Starch

Abstract

Microwave technology has been widely used in food processing and consumption industries for various purposes and can also be used for physical modification of starch. Unlike conventional heating methods, microwave heating has characteristics such as low cost, short start-up time, high heating rate and efficiency. The modification effects of microwave treatment (MWT) on starch are influenced by many factors, like starch properties (starch type, moisture content, density, dielectric properties, temperature, etc.) and microwave processing conditions (frequency, power, radiation time, oven type and geometry). This chapter gives detailed information about starch physical properties changes after MWT such as composition, pasting properties, gelation, micromorphology, swelling and gelatinization, and in vitro digestibility.

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Abbreviations

ANN:

Annealing treatment

BD:

Breakdown viscosity

CHT:

Conventional heat treatment

CPV:

Cold paste viscosity

FTIR:

Fourier transform infrared spectroscopy

HMT:

Heat-moisture treatment

HPV:

Hot paste viscosity

IMC:

Initial moisture content

MWT:

Microwave treatment

PT:

Peak temperature

PV:

Peak viscosity

RHT:

Rapid conventional heat treatment

SB:

Setback viscosity

Tc:

Conclusion temperature

To:

Onset temperature

Tp:

Peak temperature

XRD:

X-ray diffraction

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Authors and Affiliations

  1. School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China

    Kao Wu

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  1. Kao Wu
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Correspondence to Kao Wu .

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Editors and Affiliations

  1. Department of Food Science & Engineering, Shanghai Jiaotong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. Institute of Nuclear Agricultural Science, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Wu, K. (2018). Microwave Treatment. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-13-0725-6_6

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