Numerical Simulation of Saccharification Reaction Kinetics in Potato Starch under Intermittent Microwave-Hot Air Treatment

Numerical Simulation of Saccharification Reaction Kinetics in Potato Starch under Intermittent Microwave-Hot Air Treatment | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Numerical Simulation of Saccharification Reaction Kinetics in Potato Starch under Intermittent Microwave-Hot Air Treatment Jianhao Hong, Guoqing Zhang, Junjie Tong, Jiangyun Zhang, Yuanyuan Zhang, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8586442/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 5 You are reading this latest preprint version Abstract Based on the high starch content characteristic of potatoes, a kinetic model for potato slices was developed to describe the conversion of non-gelatinized starch (NSG) to gelatinized starch (SG) and the subsequent hydrolysis of gelatinized starch into maltose (M) by β-amylase (AE). Numerical simulations were performed using the commercial software COMSOL Multiphysics 6.0. The hydrolysis process of starch after gelatinization under the action of AE was analyzed under two main scenarios: first, under intermittent microwave-convective conditions with the same microwave power density (P w =3.2W/g) but different Pulse Ratio (PR = 1/5, 1/4, 1/3, 1/2, 1); second, with the same PR (1/2) but different P w values (1.6, 3.2, 4.8, 6.4, 8.0W/g). The results demonstrated that under intermittent microwave conditions (PR ≠ 1), the Average Saccharification Rate (ASR) increased with rising values of both the specific P w and the PR. When the PR = 3/4, the ASR values corresponding to P w values of 3.2W/g, 4.8W/g, and 6.4W/g were 5.62%, 3.30%, and 2.58% higher, respectively, than those obtained at a PR = 1/5 under the same P w conditions. Conversely, when the specific P w =1.6W/g, the ASR values for PR values of 1/2, 1/3, and 1/4 were 2.81%, 3.15%, and 3.41% higher, respectively, than the values observed at a higher P w =8.0 W/g with the corresponding PR values. Compared to PR = 1, intermittent microwave irradiation advanced the initiation and reduced the overall duration of starch gelatinization. Furthermore, the mathematical regression model for the average maltose content of the potato slice samples was established based on the factors 1/PR and P w . Intermittent Microwave Potato Starch β-amylase Saccharification Kinetics Numerical Simulation Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Reviewers agreed at journal 13 Feb, 2026 Reviewers invited by journal 30 Jan, 2026 Editor assigned by journal 15 Jan, 2026 Submission checks completed at journal 15 Jan, 2026 First submitted to journal 12 Jan, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8586442","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":582888045,"identity":"6a237d82-2a16-4701-854f-2ad1111fd20d","order_by":0,"name":"Jianhao Hong","email":"","orcid":"","institution":"Guangdong University of Technology","correspondingAuthor":false,"prefix":"","firstName":"Jianhao","middleName":"","lastName":"Hong","suffix":""},{"id":582888047,"identity":"59d71b39-836b-4993-b9be-4da802afc762","order_by":1,"name":"Guoqing Zhang","email":"","orcid":"","institution":"Guangzhou Institute of Science and 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Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Intermittent Microwave, Potato Starch, β-amylase, Saccharification Kinetics, Numerical Simulation","lastPublishedDoi":"10.21203/rs.3.rs-8586442/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8586442/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eBased on the high starch content characteristic of potatoes, a kinetic model for potato slices was developed to describe the conversion of non-gelatinized starch (NSG) to gelatinized starch (SG) and the subsequent hydrolysis of gelatinized starch into maltose (M) by β-amylase (AE). 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When the PR\u0026thinsp;=\u0026thinsp;3/4, the ASR values corresponding to P\u003csub\u003ew\u003c/sub\u003e values of 3.2W/g, 4.8W/g, and 6.4W/g were 5.62%, 3.30%, and 2.58% higher, respectively, than those obtained at a PR\u0026thinsp;=\u0026thinsp;1/5 under the same P\u003csub\u003ew\u003c/sub\u003e conditions. Conversely, when the specific P\u003csub\u003ew\u003c/sub\u003e=1.6W/g, the ASR values for PR values of 1/2, 1/3, and 1/4 were 2.81%, 3.15%, and 3.41% higher, respectively, than the values observed at a higher P\u003csub\u003ew\u003c/sub\u003e=8.0 W/g with the corresponding PR values. Compared to PR\u0026thinsp;=\u0026thinsp;1, intermittent microwave irradiation advanced the initiation and reduced the overall duration of starch gelatinization. Furthermore, the mathematical regression model for the average maltose content of the potato slice samples was established based on the factors 1/PR and P\u003csub\u003ew\u003c/sub\u003e.\u003c/p\u003e","manuscriptTitle":"Numerical Simulation of Saccharification Reaction Kinetics in Potato Starch under Intermittent Microwave-Hot Air Treatment","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-02-02 18:34:38","doi":"10.21203/rs.3.rs-8586442/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"reviewerAgreed","content":"68806472589706610717291433027700462967","date":"2026-02-13T17:39:18+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-01-30T07:44:49+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-01-15T08:49:00+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-01-15T08:46:40+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Analytical Methods","date":"2026-01-13T02:31:24+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-analytical-methods","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Analytical Methods](https://www.springer.com/journal/12161)","snPcode":"12161","submissionUrl":"https://submission.nature.com/new-submission/12161/3","title":"Food Analytical Methods","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"a84f8b47-1776-46c6-bf3e-ad5168bc922b","owner":[],"postedDate":"February 2nd, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-02-02T18:34:38+00:00","versionOfRecord":[],"versionCreatedAt":"2026-02-02 18:34:38","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8586442","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8586442","identity":"rs-8586442","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}