Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism

Hot air (HA) assisted radio frequency (RF) technology is an effective method to improve the drying quality of grains. This study was undertaken to investigate the effect of HA-RF heating on multi-scale structure and physicochemical properties of corn starch with different moisture content (MC) levels (0.30 and 0.35, dry basis) and temperatures (60 °C, 70 °C, and 80 °C). The result showed that HA-RF treatment destroyed the crystal structure and decreased the relative crystallinity from 32.61 to 18.47