Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules

This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 degrees C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape.

Automated summary

This study assessed the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules, using ImageJ software for digital analysis of microscopic images. The results indicate that mechanical forces rarely cause damage to starch granules, instead resulting in smoother shape and shrinking of the granules, particularly when linked with rising temperature.