Abstract
Corn and cassava starches have been irradiated with gamma doses from 10 to 180 kGy and pastes have been prepared by boiling the starches in water. The rheological properties of the pastes have been determined showing that the 10 kGy dose reduces sharply the viscosity of the aqueous pastes. The solubility of the irradiated starches has been also studied. The cassava starch irradiated with 180 kGy is soluble in boiling water and remains soluble at room temperature. After some considerations on the chemical effects of the irradiation it is concluded that the irradiation technique is suitable to replace the chemical treatment in many industrial applications of the starch. (author)
Gonzalez, Maria E
[1]
- Comision Nacional de Energia Atomica, Ezeiza (Argentina). Dept. de Aplicaciones Tecnologicas y Agropecuarias
Citation Formats
Gonzalez, Maria E.
Irradiation of starches for industrial uses: Chemical and physical effects; Irradiacion de almidones para uso industrial: Efectos quimicos y fisicos.
Argentina: N. p.,
1999.
Web.
Gonzalez, Maria E.
Irradiation of starches for industrial uses: Chemical and physical effects; Irradiacion de almidones para uso industrial: Efectos quimicos y fisicos.
Argentina.
Gonzalez, Maria E.
1999.
"Irradiation of starches for industrial uses: Chemical and physical effects; Irradiacion de almidones para uso industrial: Efectos quimicos y fisicos."
Argentina.
@misc{etde_20302885,
title = {Irradiation of starches for industrial uses: Chemical and physical effects; Irradiacion de almidones para uso industrial: Efectos quimicos y fisicos}
author = {Gonzalez, Maria E}
abstractNote = {Corn and cassava starches have been irradiated with gamma doses from 10 to 180 kGy and pastes have been prepared by boiling the starches in water. The rheological properties of the pastes have been determined showing that the 10 kGy dose reduces sharply the viscosity of the aqueous pastes. The solubility of the irradiated starches has been also studied. The cassava starch irradiated with 180 kGy is soluble in boiling water and remains soluble at room temperature. After some considerations on the chemical effects of the irradiation it is concluded that the irradiation technique is suitable to replace the chemical treatment in many industrial applications of the starch. (author)}
place = {Argentina}
year = {1999}
month = {Jul}
}
title = {Irradiation of starches for industrial uses: Chemical and physical effects; Irradiacion de almidones para uso industrial: Efectos quimicos y fisicos}
author = {Gonzalez, Maria E}
abstractNote = {Corn and cassava starches have been irradiated with gamma doses from 10 to 180 kGy and pastes have been prepared by boiling the starches in water. The rheological properties of the pastes have been determined showing that the 10 kGy dose reduces sharply the viscosity of the aqueous pastes. The solubility of the irradiated starches has been also studied. The cassava starch irradiated with 180 kGy is soluble in boiling water and remains soluble at room temperature. After some considerations on the chemical effects of the irradiation it is concluded that the irradiation technique is suitable to replace the chemical treatment in many industrial applications of the starch. (author)}
place = {Argentina}
year = {1999}
month = {Jul}
}