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 microscopic images granules before after grinding using ImageJ software. Additionally, studied temperature size shape by drying starches for 30 min at 60 °C. Our results indicate that very rarely cause damage granules, such as breaking or cracking. In most cases, action only in smoother their shrinking, linked with rising temperature. Results show software can be successfully granule shape.