Purdue University researchers developed a mathematical model for use in designing starch products with desirable textures. (Stock photo) WEST LAFAYETTE, Ind. – The word starch brings to mind for many people either a food component or something used to stiffen clothing – but its use covers much territory. Starch is used in a wide variety of food and non-food settings. In fact, the global corn starch market is expected to reach $34 billion by 2025.
Starch is used to keep food products fresh, improve taste and control viscosity. One big challenge remains for manufacturers, especially in the food sector: how to determine the ideal temperature to heat the starch for best results.
"There has been no systematic method for predicting the texture of starch paste that is obtained by heating starch suspension," said Ganesan Narsimhan, a professor of agricultural and biological engineering at Purdue University. "The current trial-and-error methods make process design very expensive."
Ganesan Narsimhan, Vivek Narsimhan, an assistant professor of chemical engineering
