Drying kinetics and technological properties of corn starch extracted by ultrasonic energy<sup/>

Taques, Aparecida S.; Célia, Juliana A.; Oliveira, Daniel E. Cabral de; Mabasso, Geraldo A.; Loss, Raquel A.; Resende, Osvaldo

doi:10.1590/1807-1929/agriambi.v30n4e297293

Original Article • Rev. bras. eng. agríc. ambient. 30 (4) • 2026 • https://doi.org/10.1590/1807-1929/agriambi.v30n4e297293 linkcopy

Drying kinetics and technological properties of corn starch extracted by ultrasonic energy¹

Cinética da secagem e caracterização tecnológica do amido de milho extraído por energia ultrassônica

Authorship SCIMAGO INSTITUTIONS RANKINGS

Corn starch is widely used in the food industry but presents limitations in its native form, such as low thermal stability and retrogradation tendency. This study aimed to describe the drying behavior of corn starch extracted by ultrasound and evaluate its structural and technological properties after drying. Drying was carried out in a forced-air oven at 40, 50, 60, and 70 °C, and eleven mathematical models were fitted to the data. Starch was obtained by ultrasound-assisted extraction using 40 kHz, 60% amplitude for 60 min at 25 °C, followed by successive washings with distilled water. The Wang & Singh model best described drying at 40 °C, while the Midilli model was most adequate at higher temperatures. The effective diffusion coefficient (2.41 × 10⁻⁹ to 7.11 × 10⁻⁹ m² s⁻¹) increased linearly with temperature. The calculated activation energy was 32.25 kJ mol⁻¹. It is concluded that drying above 50 °C is not recommended when the goal is to preserve starch quality.

Key words:
Zea mays; sonication; effective diffusivity; activation energy

Drying temperature affected the size of the starch granules.

Ultrasonic technology promoted changes in the gelatinization peaks.

Ultrasound treatment alters the physicochemical properties of corn starch compared to conventional extraction.

Model	Model designation
Wang & Singh	RX = 1 + at + bt² (3)
Verma	RX = -a exp(-kt) + (1 - a)exp(-k₁t) (4)
Thompson	RX = exp{(-a - (a² + 4bt)^0,5/2b]} (5)
Page	RX = exp(-ktⁿ) (6)
Newton	RX = exp(-kt) (7)
Midilli	RX = a exp(-ktⁿ) + bt (8)
Logarithmic	RX = a exp(-kt) + c (9)
Henderson & Pabis	RX = a exp(-kt) (10)
Two-term exponential	RX = a exp(-kt) + (1 - a) exp(-kat) (11)
Two terms	RX = a exp(-k₀t) + b exp(-k₁t) (12)
Approximation of diffusion	RX = a exp(-kt) + (1 - a) exp(-kbt) (13)

Models					Temperatures (ºC)
Models		40			50			60			70
	SE	P (%)	R2	SE	P (%) R² SE			P (%)	R2	SE	P(%)	R2
Wang & Singh	0.004	1.132	0.999	0.005	0.853	0.999	0.003	0.734	0.999	0.004	0.695	0.999
Verma	0.018	7.705	0.997	0.009	2.334	0.999	0.011	3.295	0.999	0.009	2.525	0.999
Thompson	0.041	18.192	0.983	0.044	15.440	0.981	0.036	10.959	0.985	0.035	8.948	0.987
Page	0.019	7.884	0.996	0.012	4.092	0.999	0.012	3.445	0.998	0.010	2.707	0.999
Newton	0.040	18.190	0.983	0.042	15.438	0.981	0.035	10.959	0.985	0.033	8.946	0.987
Midilli	0.005	1.362	0.999	0.002	0.664	0.999	0.002	0.324	0.999	0.002	0.326	0.999
Logarithmic	0.005	1.845	0.999	0.008	2.040	0.999	0.004	0.645	0.999	0.005	0.683	0.999
Henderson & Pabis	0.036	15.702	0.987	0.036	12.500	0.987	0.031	9.082	0.990	0.030	7.631	0.991
Two Terms	0.038	15.703	0.987	0.012	3.972	0.999	0.034	9.082	0.990	0.005	0.572	0.999
Two-term Exponential	0.041	18.190	0.983	0.044	15.438	0.981	0.036	10.959	0.985	0.035	8.946	0.987
Diffusion Approximation	0.005	1.568	0.999	0.012	4.138	0.999	0.011	3.295	0.999	0.009	2.525	0.999

Models	Temperatures (ºC)
	40		50		60		70
	AIC	BIC	AIC	BIC	AIC	BIC	AIC	BIC
Wang & Singh	-142.79	-140.12	-106.64	-104.72	-116.93	-115.02	-80.61	-79.70
Verma	NA	NA	NA	NA	NA	NA	NA	NA
Thompson	-	-	-	-	-	-	NA	NA
Page	-87.38	-84.71	-79.84	-77.92	-80.77	-78.85	-59.88	-58.97
Newton	-	-	-	-	-51.24	-49.96	-37.01	-36.41
Midilli	-135.65	-131.20	-123.01	-119.81	-134.65	-131.46	-92.59	-91.08
Logarithmic	-133.72	-130.16	-91.46	-88.91	-111.21	-108.66	-73.35	-72.14
Henderson & Pabis	-	-	-	-	-54.07	-52.15	-38.03	-37.12
Two Terms	-	-	NA	NA	NA	NA	NA	NA
Two-term Exponential	-	-	-	-	-	-	NA	NA
Diffusion Approximation	NA	NA	NA	NA	NA	NA	NA	NA

Temperatures (ºC)	Mathematical models
	Midilli				Wang & Singh
	a	k	b	n	a	b
40	-	-	-	-	-0.294*	0.022*
50	0.997*	0.467*	-0.029*	1.149*	-	-
60	1.001*	0.644*	-0.053*	1.081*	-	-
70	1.001^*	0.922^*	-0.064^*	1.093^*	-	-

Temperatures (ºC)	To	Tp	Tc
40	45.6	51.8	56.8
50	46.1	51.8	55.9
60	-	-	-
70	-	-	-

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E-mail: revistagriambi@gmail.com

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[TFN1] ^*
Significant effect (p < 0.05, Student's t-test)

Drying kinetics and technological properties of corn starch extracted by ultrasonic energy1

Cinética da secagem e caracterização tecnológica do amido de milho extraído por energia ultrassônica

Drying kinetics and technological properties of corn starch extracted by ultrasonic energy¹