The effects of microwave irradiation (300 W for 1.5 min, two times) on the pasting, thermal, and rheological properties of powder cassava starch–sugar mixture (1:1 or 1:2, w:w) were studied. Different sample preparation ways were used: microwave (of starch) before mixing (Mw‐mix), or mixing before microwave (Mix‐mw). Rapid visco‐analyzer (RVA) experiments showed that the peak viscosity, breakdown, final viscosity, setback, as well as pasting temperature of “Mix‐mw” sample were obviously higher than “Mw‐mix” sample. Differential scanning calorimetry (DSC) experiments showed that the peak temperature (T_p) value of “Mix‐mw” sample was significantly higher than that of the “Mw‐mix” sample, while the gelatinization enthalpy (ΔH) value of the former was significantly lower than that of the latter. Steady‐state rheological experiments showed that “Mix‐mw” samples had larger consistency coefficient (K) and yield stress (σ₀) compared with those of “Mw‐mix” sample. The result demonstrated that microwave irradiation could significantly influence the pasting, thermal, and rheological properties of cassava starch–sugar mixture.

中文翻译：

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微波辐射对木薯淀粉糖混合物的糊化，热学和流变特性的影响

研究了微波辐射（300 W，持续1.5分钟，两次）对木薯淀粉-糖粉混合物（1：1或1：2，w：w）的糊化，热学和流变性的影响。使用了不同的样品制备方法：在混合前用微波（淀粉）（Mw-mix），或在微波前混合（Mix-mw）。快速粘度分析仪（RVA）实验表明，“ Mix-mw”样品的峰值粘度，分解度，最终粘度，挫折以及糊化温度明显高于“ Mw-mix”样品。差示扫描量热法（DSC）实验表明，“ Mix-mw”样品的峰值温度（T _p）明显高于“ Mw-mix”样品的峰值温度，而糊化焓（ΔH）前者的价值明显低于后者。稳态流变实验表明，“混合MW”样品具有较大的一致性系数（ķ）和屈服应力（σ ₀与那些相比“MW-混合”样品）。结果表明，微波辐射可显着影响木薯淀粉与糖混合物的糊化，热学和流变性。