Starch granules swelling during gelatinization in Couette-Taylor flow apparatus

Robert Hubacz , Hayato Masuda , Takafumi Horie , Naoto Ohmura

Abstract

In this paper, starch granule swelling, during gelatinization in a Couette-Taylor flow apparatus, was investigated. The granule diameters of gelatinized starch were measured using image analysis technology. The results revealed that the granule size distribution was stronger influenced by gelatinization temperature than by other operating parameters. However, the impact of the axial flow or rotor rotation on the average granule diameter was also observed. Moreover, the changes in the value of the average granule diameter and the computer simulations seemed to suggest a flow regime transition in the system, which occurred at the value of rotor angular velocity between 10.04 and 20.09 rad/s. In the second part of the paper the rheological properties of gelatinized starch after treatment in the CTF apparatus were investigated. These properties seemed to correlate with progress of starch granule swelling, which was expressed by the concentration of starch (amylose) dissolved in the water phase.
Author Robert Hubacz (FCPE / DPKT)
Robert Hubacz,,
- Department of Process Kinetics and Thermodynamics
, Hayato Masuda - Kobe University
Hayato Masuda,,
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, Takafumi Horie - Kobe University
Takafumi Horie,,
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, Naoto Ohmura - Kobe University
Naoto Ohmura,,
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Pages435-444
Publication size in sheets0.5
Book The 22nd Polish Conference of Chemical and Process Engineering: Proceedings, 2016, Łódź, Faculty of Process and Environmental Engineering, ISBN 978-83-61997-75-7, 1584 p.
Proceedings OKIChiP 2016.pdf / No licence information (file archived - login or check accessibility on faculty)
Keywords in Englishstarch gelatinization, starch granule swelling, rheological properties, Couette-Taylor flow
Languageen angielski
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