On Water in Potato Starch

Abstract

Abstract Thermal analysis (TG and DTA) was carried out on potato starch dried in the air at room temperature as well as at 130°C, and also on that dried azeotropically with benzene. Water present in the matrix of potato starch influences the whole pathway of dextrinization up to at least 300°C. The mode of removal of water from air‐dried starch also subtly changes the route of thermal decomposition of starch and magnitudes of thermal effects. The role of atmospheric oxygen in thermolysis is also documented.