Effects of Microwave Intermittent Drying Water Chestnut Starch on Physical Properties

Abstract

With water chestnut as the experimental object, water chestnut starch preparation was studied through microwave intermittent drying. The effects of physical properties were discussed. The results show that water chestnut starch, combined with water by microwave intermittent drying. weakly bound water and free water ratio decreased significantly, some weakly bound water turned into water with microwave intermittent drying. water chestnut starch granules were intact, smooth surface, large particles of elliptic type, small spherical particles. Straight chain starch and starch the properties of the high amylose content, pasting temperature, end temperature, enthalpy value of DSC is higher, solubility and swelling degree is low. Therefore, the research of microwave intermittent drying of water chestnut starch can achieve a deeper level of information, improve water chestnut starch quality, expand the function and use of starch, has very important theoretical significance and practical value.