Chapter 40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol

  1. Dr. David S. Reid President5,
  2. Dr. Tanaboon Sajjaanantakul6,
  3. Dr. Peter J. Lillford7,
  4. Dr. Sanguansri Charoenrein8
  1. J. Enrione1,
  2. S. Hill2,
  3. J. R. Mitchell2,
  4. F. Pedreschi3,4

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch40

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Enrione, J., Hill, S., Mitchell, J. R. and Pedreschi, F. (2010) Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch40

Editor Information

  1. 5

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 6

    Kasetsart University, Thailand

  3. 7

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 8

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Departamento de Ciencia y Tecnologías de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile

  2. 2

    Division of Food Sciences, School of Biosciences, University of Nottingham – Sutton Bonington Campus, Leicester, UK

  3. 3

    Pontificia Universidad Católica de, Chile

  4. 4

    Departmento de Ingeniería Química y Bioprocesos, Santiago, Chile

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • extruded rice starch sorption behavior in presence of Glycerol;
  • equilibrium relative humidity (ERH);
  • sorption behavior of nonelectrolytic mixtures sorption behavior and ERH - relation;
  • food material texture change, causes - moisture;
  • plasticizers - glycerol and glycol - polymer free volume increase and food matrix formation;
  • polyols - controlling microbial growth and retaining food products' desirable texture attributes;
  • Guggenheim - Anderson - de Boer (GAB) parameters;
  • GAB model - distinguishing bulk water and multilayer water physical chemistry

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • References

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