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...

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Fecha de publicación:
2013
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/15101
Acceso en línea:
https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483
https://repositorio.uptc.edu.co/handle/001/15101
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http://purl.org/coar/access_right/c_abf2
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spelling 2013-05-152024-07-08T14:23:39Z2024-07-08T14:23:39Zhttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/48310.19053/01217488.483https://repositorio.uptc.edu.co/handle/001/15101AbstractThe 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.application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483/484Ciencia En Desarrollo; Vol. 4 No. 1 (2012); 151-174Ciencia en Desarrollo; Vol. 4 Núm. 1 (2012); 151-1742462-76580121-7488Microwave and ultrasound activation effect on cationization of corn and potato starchesinfo:eu-repo/semantics/articlehttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/access_right/c_abf2Muñoz Prieto, EfrénPalacios Alquisira, JoaquínRius Alonso, Carlos001/15101oai:repositorio.uptc.edu.co:001/151012025-07-18 10:56:46.182metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co
dc.title.es-ES.fl_str_mv 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
spellingShingle 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_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_sort Microwave and ultrasound activation effect on cationization of corn and potato starches
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.
publishDate 2013
dc.date.accessioned.none.fl_str_mv 2024-07-08T14:23:39Z
dc.date.available.none.fl_str_mv 2024-07-08T14:23:39Z
dc.date.none.fl_str_mv 2013-05-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483
10.19053/01217488.483
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/15101
url https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483
https://repositorio.uptc.edu.co/handle/001/15101
identifier_str_mv 10.19053/01217488.483
dc.language.none.fl_str_mv spa
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/483/484
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv application/pdf
dc.publisher.es-ES.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.source.en-US.fl_str_mv Ciencia En Desarrollo; Vol. 4 No. 1 (2012); 151-174
dc.source.es-ES.fl_str_mv Ciencia en Desarrollo; Vol. 4 Núm. 1 (2012); 151-174
dc.source.none.fl_str_mv 2462-7658
0121-7488
institution Universidad Pedagógica y Tecnológica de Colombia
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv repositorio.uptc@uptc.edu.co
_version_ 1839633882458095616

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