The fineness of starch refers to the particle size distribution of the starch granules. It is an important property of starch that can affect its functional properties, such as its viscosity, gelatinization, and solubility.
The particle size distribution of starch can be measured using various methods, such as laser diffraction, microscopy, or sieving. The fineness of starch is typically expressed in terms of the percentage of particles that fall within a certain size range. For example, some common size ranges used to characterize the fineness of starch include less than 10 microns, less than 20 microns, or less than 50 microns.
The fineness of starch can be controlled during the processing of the starch, by adjusting the milling or grinding conditions to achieve the desired particle size distribution. In some applications, such as in the food industry, a fine particle size distribution may be preferred for improved texture and sensory properties of the final product. In other applications, such as in the paper industry, a coarser particle size distribution may be desired for improved retention and drainage properties.
Overall, the fineness of starch is an important property that can affect the performance of the starch in various applications, and it is often closely monitored and controlled during the processing of starch products.