• Corrugated packaging logistics
• /
• s.77
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• pp.122-129
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• 2008

• Corrugated packaging logistics
• /
• s.75
• /
• pp.130-135
• /
• 2007

• Corrugated packaging logistics
• /
• s.78
• /
• pp.114-121
• /
• 2008

• Corrugated packaging logistics
• /
• s.76
• /
• pp.138-143
• /
• 2007

• Corrugated packaging logistics
• /
• s.67
• /
• pp.43-47
• /
• 2006

• Corrugated packaging logistics
• /
• s.74
• /
• pp.138-143
• /
• 2007

• Corrugated packaging logistics
• /
• s.92
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• pp.48-51
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• 2010

• Proceedings of the Korean Nutrition Society Conference
• /
• 2001.05a
• /
• pp.205-205
• /
• 2001

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1024-1028
• /
• 1998

Crystalline structure of the extrudate of high amylose corn starch was studied by X-ray diffractometer and $^{13}C\;NMR$. The X-ray diffraction crystal ratio of the extrudates (barrel temperature $100^{\circ}C$ )of high amylose corn starch slightly increased from 6.08% to 8.37% by increasing feed moisture content from 25% to 45%. But extrudates of high amylose corn starch showed similar crystal ratio on various extrusion conditions. Extrudates of high amylose corn starch (feed moisture content 20%, barrel temp $140^{\circ}C$) showed more enlarged crystal structure than that of non-extrudates. The perpendicular distance of crystal increased by extrusion. Crystal ratio was changed from $6.3{\sim}8.3%$ to $4.5{\sim}5.8%$ during storage at $4^{\circ}C$. Starch configuration was examined with $^{13}C\;NMR$. Double helical content was measured by $^{13}C\;NMR$ method. The highest double helical content (60%) was obtained from high amylose corn starch extrudate (barrel temp.: $100^{\circ}C$, feed moisture content 45%). Double helical contents and resistant starch (RS) yield (pancreatin) were positively correlated. However, double helical content of the extrudates was not changed by the storage at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.438-442
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• 2005

Granule swelling is essential phenomenon of starch gelatinization in excess water, and characteristic of heated starch dispersion depends largely on size and distribution of swelled starch granule. Although swelling characteristic of starch granules depends on type of starch, heating rate, and moisture content, influence of heating rate on swelling phenomenon of starch granule has not been fully discussed, because constant heating rate of starch dispersion cannot be obtained by conventional heating method. Ohmic heating, electric-resistant heat generation method, applies alternative current to food materials, through which heating rate can be easily controlled precisely and conveniently at wide range of constant heating rates. Starch dispersion heated at low heating rates below $7.5^{\circ}C/min$ showed Newtonian fluid behavior, whereas showed pseudoplastic behavior at heating rates above $16.4^{\circ}C/min$. Apparent viscosity of starch dispersion increased linearly with increasing heating rate, and yield stress was dramatically increased at heating rates above $16.4^{\circ}C/min$. Average diameter of corn starch granules during ohmic heating was dramatically increased from $30.97\;to\;37.88\;{\mu}m$ by increasing heating rate from $0.6\;to\;16.4^{\circ}C/min$ (raw corn starch: $13.7\;{\mu}m$). Hardness of starch gel prepared with 15% corn starch dispersion after heating to $90^{\circ}C$ at different heating rates decreased gradually with increasing heating rate, then showed nearly constant value from $9.4\;to\;23.2^{\circ}C/min$. Hardness increased with increase of heating rate higher than $23.2^{\circ}C/min$.