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Microwave Treatment

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Physical Modifications of Starch

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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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Authors and Affiliations

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

    Kao Wu

  2. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

    Zekun Xu

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  1. Kao Wu
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  2. Zekun Xu
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Editors and Affiliations

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

    Zhongquan Sui

  2. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Wu, K., Xu, Z. (2023). Microwave Treatment. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-99-5390-5_8

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