MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES
AbstractThe aim of this study was to identify and compare the effect of ultrasound (US) and microwave (MW) irradiation on the assisted synthesis reaction to obtain cationic corn and potato starch derivatives, with cationizing agent (3-chloro-2-hydroxypropyl)-trimethylammonium chloride in solutionand...
| Main Authors: | , , |
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| Format: | Online |
| Language: | spa |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2013
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483 |
| _version_ | 1801706323400720384 |
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| author | Muñoz Prieto, Efrén Palacios Alquisira, Joaquín Rius Alonso, Carlos |
| author_facet | Muñoz Prieto, Efrén Palacios Alquisira, Joaquín Rius Alonso, Carlos |
| author_sort | Muñoz Prieto, Efrén |
| collection | OJS |
| description | AbstractThe aim of this study was to identify and compare the effect of ultrasound (US) and microwave (MW) irradiation on the assisted synthesis reaction to obtain cationic corn and potato starch derivatives, with cationizing agent (3-chloro-2-hydroxypropyl)-trimethylammonium chloride in solutionand in limited solvent conditions, known as a paste process. The starch derivatives were characterized by techniques, such as Fourier Transformed Infrared Spectroscopy, Thermo Gravimetric Analysis, Differential Scanning Calorimetry, Scanning Electron Microscopy and Atomic Force Microscopy.The application of both (MW) and (US) irradiation as energy sources permitted the shortening of the etherification time to minutes from the previously reported 18 hours of traditional heating. The results show the high potential of alternative energy sources to innovate and increase the efficiency of a technological starch derivatization process.Keywords: Cationic starch, characterization, microwave, synthesis, ultrasound. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-483 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2013 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-4832016-08-25T03:33:42Z MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES Muñoz Prieto, Efrén Palacios Alquisira, Joaquín Rius Alonso, Carlos AbstractThe aim of this study was to identify and compare the effect of ultrasound (US) and microwave (MW) irradiation on the assisted synthesis reaction to obtain cationic corn and potato starch derivatives, with cationizing agent (3-chloro-2-hydroxypropyl)-trimethylammonium chloride in solutionand in limited solvent conditions, known as a paste process. The starch derivatives were characterized by techniques, such as Fourier Transformed Infrared Spectroscopy, Thermo Gravimetric Analysis, Differential Scanning Calorimetry, Scanning Electron Microscopy and Atomic Force Microscopy.The application of both (MW) and (US) irradiation as energy sources permitted the shortening of the etherification time to minutes from the previously reported 18 hours of traditional heating. The results show the high potential of alternative energy sources to innovate and increase the efficiency of a technological starch derivatization process.Keywords: Cationic starch, characterization, microwave, synthesis, ultrasound. Universidad Pedagógica y Tecnológica de Colombia 2013-05-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483 10.19053/01217488.483 Ciencia En Desarrollo; Vol. 4 No. 1 (2012); 151-174 Ciencia en Desarrollo; Vol. 4 Núm. 1 (2012); 151-174 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483/484 |
| spellingShingle | Muñoz Prieto, Efrén Palacios Alquisira, Joaquín Rius Alonso, Carlos MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title | MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title_full | MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title_fullStr | MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title_full_unstemmed | MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title_short | MICROWAVE AND ULTRASOUND ACTIVATION EFFECT ON CATIONIZATION OF CORN AND POTATO STARCHES |
| title_sort | microwave and ultrasound activation effect on cationization of corn and potato starches |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483 |
| work_keys_str_mv | AT munozprietoefren microwaveandultrasoundactivationeffectoncationizationofcornandpotatostarches AT palaciosalquisirajoaquin microwaveandultrasoundactivationeffectoncationizationofcornandpotatostarches AT riusalonsocarlos microwaveandultrasoundactivationeffectoncationizationofcornandpotatostarches |
