A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of cooking and in vitro digestibility of plantain starch as a function of steeping conditions. A 2D-axial-symmetric model considering a single Harton plantain cylinder being steeped in water was developed and adjusted to experimental data collected at 25, 50, 75 and 100 °C. Experimental temperature distribution was well predicted, with a thermal diffusivity of 1.5 × 10⁻⁷ m².s⁻¹. The model was also validated against degree of starch gelatinization kinetics obtained by DSC at 100 °C. Two modes of water transport were found, depending on the starch state. At 25 °C or high degree of starch gelatinization (α ≥ 0.38), molecular diffusion was observed with an apparent water diffusivity of 2.4 × 10⁻⁹ m².s⁻¹, which may be due to structural cellular effects. At 50 °C, capillary diffusion was observed due to gas desorption, with an apparent water diffusivity of 10 × 10⁻⁹ m².s⁻¹. Starch digestibility was governed by gelatinization process which strongly depends on heat transport. This approach could be used to identify some steeping conditions that modulate both banana starch digestibility and degree of starch gelatinization.

更好地了解淀粉与加工的相互作用是更好地控制香蕉淀粉消化率和蒸煮程度的关键。这项研究的目的是调查和建模车前草淀粉的烹饪程度和体外消化率随浸泡条件的变化。开发了一个将单个Harton车前草缸浸入水中的2D轴对称模型，并将其调整为在25、50、75和100°C下收集的实验数据。实验温度分布得到了很好的预测，热扩散率为1.5×10 ^-7 m ² .s ^-1。该模型还针对DSC在100°C下获得的淀粉糊化动力学程度进行了验证。根据淀粉状态，发现了两种水传输模式。在25℃或高度淀粉糊化（α，用2.4×10的表观水扩散观察≥0.38）分子扩散^-9米² .S ^-1，这可能是由于结构的细胞效应。在50°C时，由于气体解吸，观察到毛细管扩散，表观水扩散率为10×10 ^-9 m ² .s ^-1。淀粉的消化率受糊化过程的控制，而糊化过程很大程度上取决于热量的传递。该方法可用于识别一些浸水条件，这些浸水条件可调节香蕉淀粉的消化率和淀粉糊化程度。