Micronization and Hydrophobic Modification of Cassava Starch

Figures & data

Figure 1 Particle size distribution of the cassava starch particles after different milling time (frequency distribution).

Table 1 Particle sizes of cassava starch of different milling time

Milling time (h)	d 4.3 ∗ (μm)	d 3.2 ∗ (μm)	d 50 ∗ (μm)	Specific surface area (m ^2/g)
0	28.375	10.725	24.011	0.559
6	10.101	5.948	10.239	1.010
18	9.966	7.238	9.309	0.829
30	9.636	6.509	9.105	0.922
42	9.020	6.233	8.466	0.963
54	8.542	6.121	7.941	0.980
∗Where is the volume mean diameter; is the area mean diameter; d 50 is the median diameter.

Figure 2 Gelatinization curves (expressed using the viscosity records) of the cassava starch samples pulverized for different times.

Table 2 Gelatinization characteristic of cassava starch of different milling time

Sample name	T ∗ (°C)	V p ∗ (Pa·s)	V 95 ∗ (Pa·s)	V h ∗ (Pa·s)
0h	59	5.090	2.490	1.067
6h	58	1.720	1.092	0.440
18h	57	1.160	0.440	0.107
30h	54	0.373	0.107	0.000
42h	51	0.213	0.085	0.029
54h	23	0.336	0.139	0.064
∗Where T was gelatinization temperature; V p was the peak viscosity; V 95 was viscosity when temperature reached 95°C; and V h was viscosity after 1h at 95°C.

Figure 3 Dispersibility of micronized cassava starch in liquid paraffin.

Figure 4 Dispersibility of modified cassava starch in liquid paraffin.