The kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable procedures which agreed well. Activation energy for gelatinization was calculated to be approximately 86.2 kJ/g‐mole. Further experiments in the moisture range 13.4–34.4% and temperature range 10–165°C. yielded results for endotherm enthalpies and melt temperature which agreed with literature reports.
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Burros et al. (1987) studied this question.
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