VOLUMETRIC PROPERTIES OF STARCH-WATER MIXTURES

The specific volumes of extruded amorphous starch and its aqueous mixt ures containing up to 30 wt.% were investigated between 25 and 160 deg rees C over an extended pressure range up to 100 MPa. The specific vol ume of water was also measured at the same temperature and pressure ra nge. These highly non-ideal systems develop three-dimensional networks of hydrogen bonds, both in the pure state and in mixtures. The experi mental data were correlated with the LFHB (lattice-fluid hydrogen-bond ing) model. The model is able to describe satisfactorily the volumetri c behavior of both pure components and their mixtures. (C) 1997 Elsevi er Science B.V.