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Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry...
W pracy przedstawiono wpływ temperatury wygrzewania oraz ciśnienia hydrostatycznego 1000 MPa (1 GPa) na wytwarzanie rodników w skrobi ziemniaczanej. Wybrano dwie różne temperatury: 200 i 140°C (wygrzewanie z dostępem tlenu). W wyniku przeprowadzonych badań stwierdzono, że w zależności od czasu wygrzewania powstają różne ilości wygenerowanych rodników. W 140°C najwyższą względną intensywność sygnału...
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