dc.contributor.author	Baidoo, Maame Esi
dc.date.accessioned	2025-05-15T14:46:55Z
dc.date.available	2025-05-15T14:46:55Z
dc.date.issued	2025-05-05
dc.identifier.other	1b3a4ee7-4139-4805-a4c9-277e0ca8ccb4
dc.identifier.uri	https://hdl.handle.net/10428/7415
dc.description.abstract	Starch gelatinization as a method of processing starch is widely used in both cooking and industrial processes. In this study, data on the thermal properties of starch across a wide range of starch sources was collected from the PubMed database and analyzed to increase understanding of the thermodynamics of the starch gelatinization process. This study also explored the compensation between enthalpy and entropy known as enthalpy–entropy compensation in starch gelatinization which is also observed in many other reactions and found they have a direct effect on the gelatinization temperature of the starch. The compensation temperature which is the slope of an enthalpy–entropy compensation plot is also compared between different starch sources, revealing how one starch differs from another in terms of its gelatinization process. The origin of enthalpy–entropy compensation, a topic of ongoing debate among researchers, is also examined for starch gelatinization using two methods discussed in the literature. Our findings suggest that it is more likely to have a physical origin rather than being a result of experimental artifacts. The findings of this study can guide researchers in exploring the applications of enthalpy–entropy compensation and compensation temperature in understanding other thermally driven systems. Additionally, they can aid the food industry in processing starch foods more efficiently.	en_US
dc.format.extent	1 electronic record. PDF/A document, 189 pages, 3481604 bytes.	en_US
dc.format.mimetype	application/pdf	en_US
dc.language.iso	en_US	en_US
dc.rights	This dissertation is protected by the Copyright Laws of the United States (Public Law 94-553, revised in 1976). Consistent with fair use as defined in the Copyright Laws, brief quotations from this material are allowed with proper acknowledgement. Use of the materials for financial gain with the author's expressed written permissions is not allowed.	en_US
dc.subject	Biology	en_US
dc.subject	Academic theses	en_US
dc.subject	Gelation	en_US
dc.subject	Thermodynamics	en_US
dc.subject	Entropy	en_US
dc.subject	Enthalpy	en_US
dc.subject	Food--Thermal properties	en_US
dc.subject	Polysaccharides	en_US
dc.subject	Food industry and trade	en_US
dc.subject	Phase transformations (Statistical physics)	en_US
dc.title	Thermodynamics of Starch Gelatinization	en_US
dc.type	Thesis	en_US
dc.contributor.department	Department of Biology of the College of Science and Mathematics	en_US
dc.description.advisor	Kang, Jonghoon
dc.description.committee	Nienow, James
dc.description.committee	Mubin, Shafat
dc.description.degree	M.S.	en_US
dc.description.major	Biology	en_US