Dielectric Properties of Hydrothermally Modified Potato, Corn, and Rice Starch

Chong You Beh, Ee Meng Cheng, Nashrul Fazli Mohd Nasir, Mohd Shukry Abdul Majid, Shing Fhan Khor, Mohd Ridzuan Mohd Jamir, Emma Ziezie Mohd Tarmizi and Kim Yee Lee
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Chong You Beh: Faculty of Electronic Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Ee Meng Cheng: Faculty of Electronic Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Nashrul Fazli Mohd Nasir: Faculty of Electronic Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Mohd Shukry Abdul Majid: Faculty of Mechanical Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Shing Fhan Khor: Faculty of Electrical Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Mohd Ridzuan Mohd Jamir: Faculty of Mechanical Engineering Technology, Universiti Malaysia Perlis (UniMAP), Arau 02600, Malaysia
Emma Ziezie Mohd Tarmizi: Centre of Foundation Studies for Agricultural Science, Universiti Putra Malaysia, Serdang 43400, Malaysia
Kim Yee Lee: Lee Kong Chian Faculty of Engineering & Science, Sungai Long Campus, Tunku Abdul Rahman University, Jalan Sungai Long, Kajang, Cheras, Sungai Long City 43000, Malaysia

Agriculture, 2022, vol. 12, issue 6, 1-14

Abstract: The effect of starch granule sizes, shapes, composition, and frequency on the dielectric properties (dielectric constant, loss factor, and conductivity) of native and hydrothermally modified starches (potato, corn, and rice starch) are investigated in this work. Dielectric properties are determined from 5 Hz to 5 GHz. The modified starches exhibit lower dielectric properties than the native starches from 5 Hz to 5 GHz due to the disruption of the native polysaccharide’s molecular arrangement. The modified potato starch shows the highest loss factor (208.12 at 50 Hz and 19.95 at 500 Hz) and stable conductivity (~5.33 × 10 −7 S/m at 50 Hz and 500 Hz) due to the larger continuous network structure after hydrothermal modification. The rice starch shows the largest difference in dielectric constant (47.30%) and loss factor (71.42%) between the modified form and native form in the frequency range of 5 MHz–5 GHz. This is due to the restriction of dipole motions in the closely packed structure after hydrothermal modification. The findings indicate that the quality of starch modification can be characterized by dielectric properties for assisting starch-based plastic production’s design.

Keywords: polymeric carbohydrate; relative complex permittivity; conductivity; gelatinization; recrystallization (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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