NAMA

: BINTANG E.I SIREGAR

NIM

: 21030116140093

ABSENT

CLASS

:A

EFFECT OF DIFFERENT DIELECTRIC DRYING METHODS ON THE

PHYSIC-CHEMICAL PROPERTIES OF A STARCH-WATER MODEL
SYSTEM
Chapter 3. Methods Sections
3.1 Best Practices for methods section
TRANSITIONS WORDS :

The apparent amylose content of the potato starch was determined according to
the colourimetric method of Kim (Kim et al.,2013) Potato starch sample (20 mg,
d.b.) was dispersed in absolute ethanol (0.2 ml), and then mixed with 1 M NaOH
(1.8 ml) with vigorous vortexing.
The resultant suspension was equilibrated at 25 C for 6 h and then scanned from
40 oC to 100 oC at a constant rate of 5 oC/min.
Then, the solutionwas heated in a boiling water bath for 10 min to deactivate the
enzyme.
The debranched sample solutions were filtered through a 0.45 mm membrane
filter and then injected into the HPAEC-PAD system (50 mL sample loop).
The systemwas calibrated before each set of measurements via dielectric
measurements for three standardmaterials:namelyair, a shortening block and
distilled water at the required temperature as prompted by the dielectric probe
kit software.
They were sputtered immediately (CPD-030, BAL-TEC Company, Liechtenstein)
and the specimen fragments were mounted on aluminum stubs, coated with gold
under vacuum condition.
After drying, the amylopectin contents were all decreased in the dielectric dried
starches and the amylopectin content was decreasing with the dielectric
frequency increasing.
After retrogradation the starch would keep the stable structure by two systems.
During the dielectric drying of the potato starch, it was observed that the drying
time was reduced when the frequency was increased (Fig. 4), while trends of the
temperature of geometrical center was also increasing with the increasing drying
time.
The interior heating is one characteristic of the dielectric drying, which
evaporates the moisture in the core and on the surface of the granule
simultaneously (Jiang, Zhang, Mujumdar, & Lim, 2012).

TO+VERB or IN ORDER TO+VERB :

It is widely recognized that microwave heating is able to increase the starch

gelatinization temperature (Tester & Morrison, 1990; Xie, Yan, Yuan, Sun, & Huo,
2013).
Some researchers have been carried out to understand the physic-chemical
characteristics of starch following dielectric drying.
Then, the solution was heated in a boiling water bath for 10 min to deactivate
the enzyme.

A custom-made plastic lid, into which the dielectric probe was fitted, was used to
seal the top of the box to prevent moisture loss during the measurement.
The volume mean diameter was selected to express the particle size as it is one
of the most commonly reported particle sizes for starch powders.
Amylopectin is usually assumed to support the framework of the crystalline
regions in the starch granule (Luengwilai & Beckles, 2009).

3.2 Active and passive sentences structure

Active sentences :
1. An optical fiber temperature sensor measured the temperature of the
sample during drying
2. The NMD-A optical fiber temperature sensor monitored the temperature of
the samples.
3. High performane anion exchange chromatography with pulsed
amperometric detection determined the chain length distribution of starch.
Passive sentences :
1. The temperature of the samples during drying was measured by an optical
fiber temperature sensor.
2. The temperature of the samples was monitored by the NMD-A optical fiber
temperature sensor.
3. The chain length distribution of starch was determined by high
performance anion exchange chromatography with pulsed amperometric
detection.