Physico-chemical and kinetic properties of

evaporation and degradation of modified starch

by the nanoprecipitation method
Wilson Daniel Caicedo Chacona, Germán Ayala Valenciab, Gladis
Miriam Aparicio Rojasc, Ana Cecilia Agudelo Henaoa

aFacultad
de Ingeniería y Administración, Universidad Nacional de Colombia
sede Palmira
bDepartment of Chemical and Food Engineering, Federal University of Santa

Catarina,
cGinsai Group, Universidad Autónoma de Occidente
Justification and objectives
Area/Reactivity/Efficiency

Scale *Correlate the kinetic behavior of drying

and decomposition with the results of
nm thermal, physical and chemical
properties of modified starch and bulk
starch.
Scale *With respect to the differences in the
µm properties of bulk and modified starch,
to observe possible applications.

Size
 *Ultrasound NANOPRECIPITATION
Methodology *High-pressure
homogenization
*Acid hydrolysis
*Enzymatic hydrolysis

Processes MODIFIED STARCH

Native starch

200 nm
100 µm
Methodology
MODIFIED STARCH

*XRD
*TEM *FTIR *TGA

Characterization

200 nm

*Degradation *Drying
kinetics kinetics
Drying kinetic model (non-isothermal
Newton model)

Degradation model (Friedman's

isoconversional model)

T
Increased concentration of ethanol to supersaturation to
cause dehydration
 (TEM)
Results Fig. 1

Fig. 2 (TGA)
Fig. 3 (FTIR)
Results Fig. 4 Fig. 5

Fig. 6
Translucent solutions
Barrier properties

Drug carrier, emulsifier,

absorbent water treatment
Acknowledgments