Physical-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

a
Facultad de Ingeniería y Administración, Universidad Nacional de Colombia
sede Palmira
b
Department of Chemical and Food Engineering, Federal University of Santa
Catarina,
c
Ginsai Group, Universidad Autónoma de Occidente
Justification and objectives

Scale
Area/Reactivity/Efficiency

*Correlate the kinetic behavior of drying

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

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

Processes MODIFIED STARCH

Native starch

200 nm
100 µm
Metodology
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)
 (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
Acknowledgment
s