Share

INTERACTION OF SODIUM CHLORIDE WITH RAW STARCH IN FREEZE-DRIED MIXTURES AS SHOWN BY WATER SORPTION.

Author(s) : CHINACHOTI P., STEINBERG M. P.

Type of article: Article

Summary

MIXTURES OF SODIUM CHLORIDE AND STARCH, OBTAINED BY FREEZE-DEHYDRATION OF DILUTE AQUEOUS SUSPENSIONS OF VARIOUS SODIUM CHLORIDE-STARCH RATIOS, WERE EQUILIBRATED OVER SATURATED SALT SOLUTIONS OF WATER ACTIVITY RANGE 0.33-0. 97. THEY SHOWED A DECREASED WATER SORPTION AT WATER ACTIVITYA ABOVE 0.75. THIS SUPPRESSION WAS TAKEN TO MEAN THAT SOME SODIUM CHLORIDE INTERACTED WITH STARCH. INTERACTED SODIUM CHLORIDE DECREASED TO HALF MAXIMUM AS WATER ACTIVITY INCREASED TO 0.93 AND DRASTICALLY DECREASED TO ONE-TENTH MAXIMUM WHEN WATER ACTIVITY REACHED 0.97. WITH INCREASING SODIUM CHLORIDE CONTENT, THE INTERACTION ROSE SHARPLY TO A PEAK AT ABOUT 0.13 SODIUM CHLORIDE-STARCH RATIO AND DECREASED TO ZERO AT THE RATIO OF ABOUT 0.33.

Details

  • Original title: INTERACTION OF SODIUM CHLORIDE WITH RAW STARCH IN FREEZE-DRIED MIXTURES AS SHOWN BY WATER SORPTION.
  • Record ID : 1986-0426
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 825-828; 839; 5 fig.; 2 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing