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Doctor of Philosophy, (Food Technology)
Study Completed: 2009
College of Sciences
High pressure-induced starch gelatinisation and its application in a dairy system
Ms Oh investigated the gelatinisation of starch using high pressure treatment instead of thermal heating. High pressure processing is one of the emerging non-thermal technologies aiming to process food products with minimal change in sensory and nutritional properties. Ms Oh’s research showed that starch can be gelatinised by pressure and that the degree of gelatinisation depends on the botanical origin of starch, treatment pressure, temperature and the duration of treatment. Instead of the common microscopy method to quantify the degree of starch gelatinisation, Ms Oh used a more objective and practical rheological method based on the viscosity of starch suspension. Her research also showed how dairy components can affect the pressure-induced gelatinisation of starch and how pressure-induced gelatinisation of starch can be applied in a dairy system. The fundamental understanding of starch generated in Ms Oh’s research will contribute to the design of high-pressure-processed food products which will benefit the food industry.
Professor Marie Wong
Dr Skelte Anema
Associate Professor David Pinder
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Last updated on Tuesday 04 April 2017