Microwave puffed starch material processing principle
    Raw and cooked starches are structurally different . Raw starch is a radiation beam aligned crystallites . Of water was heated under wet starch granules swell , heated to a temperature of gelatinization begins , gelatinized starch, starch called cooked , or gelatinized starch , a starch . From thermal energy , the time, the kinetic energy of water molecules is greater than the outer member micelles rice bond energy , so that the original beam splitter crystallites , water molecules penetrate the starch molecule within the rice part of the combination produces a raw starch with different crystal structure, that is a large gap irregular , three-dimensional nature of the mesh structure.
    Cooked starch is easy to be digested , and has a unique flavor rice .
    Gelatinized starch after slow cooling , the weakening of the molecular motion . Whether amylopectin or amylose molecules are arranged in parallel tend , closer to each other than radiation reconstitute microcrystals mixed state , resulting in starch overall structure of the rigid state , a phenomenon called starch " retrogradation " or " aging . " α and β of the relationship of a reversible . After aging is not digestible starch , flavor is also poor.
    Rice starch is the amylose and amylopectin components in different proportions of . Most easily amylose retrogradation , amylopectin retrogradation and more slowly, for example, almost no amylose rice starch , β of 10 days, only 0.5-1.59 % and 8.7-17.2 % , compared stems m . Sammy was 17-28.5 % . Thus , the taste of the rice after cooling varies greatly .
    Starch β of temperature and moisture conditions much information , usually in the moisture content of 8.6% or less, or when the maximum moisture content of β are difficult . β of the optimum moisture content of 30 to 60% . So dry starch microwave puffing process for the purpose of operating extruded products used in the water content dropped to 8.5% after less , delaying aging time β dried products to be eaten.