Optical properties of a heated cornstarch mixture

Pedro A. Vazquez-Landaverde; Eduardo Morales Sánchez; Jorge A. Huerta-Ruelas

doi:10.1117/12.742359

18 May 2007 Optical properties of a heated cornstarch mixture

Pedro A. Vazquez-Landaverde, Eduardo Morales Sánchez, Jorge A. Huerta-Ruelas

Proceedings Volume 6422, Sixth Symposium Optics in Industry; 64220G (2007) https://doi.org/10.1117/12.742359
Event: Sixth Symposium Optics in Industry, 2007, Monterrey, Mexico

Abstract

In this study, the objective was to evaluate optical properties of a corn starch-water mixture as descriptors of its behavior under processing conditions. A solution of corn starch in water was prepared and heated from 25 to 85°C in a temperature-controlled optical cell. For the measurement of optical properties, a polarized laser beam modulated through a photoelastic modulator and an analyzer, was used as optical probe. It was possible to measure transmitted light, along with optical rotation. Optical measurements showed changes related to temperature dependent phenomena such as starch granule swelling and gelatinization, in the ranges 25 to 60°C, 60 to 85°C. Above 80°C transmission values were higher, due to the solution clarification caused by corn starch gelatinization. Regarding optical rotation, it was difficult to obtain reliable measurements at low temperatures due to the high turbidity of the system. However, once gel was formed at higher temperatures, optical rotation and light transmission increased. This study demonstrated that optical techniques are suitable for the study of the behavior of water-starch mixtures under processing conditions such as heating, revealing a promising future for the monitoring of such phenomena in the production line to lower costs and improve product quality.

Citation Download Citation

Pedro A. Vazquez-Landaverde, Eduardo Morales Sánchez, and Jorge A. Huerta-Ruelas "Optical properties of a heated cornstarch mixture", Proc. SPIE 6422, Sixth Symposium Optics in Industry, 64220G (18 May 2007); https://doi.org/10.1117/12.742359

ACCESS THE FULL ARTICLE

INSTITUTIONAL
Select your institution to access the SPIE Digital Library.

SELECT YOUR INSTITUTION

PERSONAL
Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.

PERSONAL SIGN IN

No SPIE Account? Create one

PURCHASE THIS CONTENT

SUBSCRIBE TO DIGITAL LIBRARY

50 downloads per 1-year subscription

Members: $195

Non-members: $335 ADD TO CART

25 downloads per 1 - year subscription

Members: $145

Non-members: $250 ADD TO CART

PURCHASE SINGLE ARTICLE

Includes PDF, HTML & Video, when available