Intensification of starch processing using apparatus with Couette-Taylor flow

Robert Hubacz , Naoto Ohmura , Ewa Dłuska


Couette–Taylor flow (CTF), which is characterized by the presence of Taylor vortices, ensures effective mixing, fast heat transfer and improved rheological properties of starch slurry. Therefore, this type of flow can be expected to provide favorable conditions for starch processing. In order to check how to intensify the process, starch gelatinization has been studied experimentally and using computer simulation in two CTF apparatuses of different volumes. The results show that, when the volume of apparatus was small, high value of degree of starch gelatinization could be achieved at relatively low temperature or at relatively low rotor rotation frequency. The increase in the apparatus volume ensures higher rate of gelatinized starch production and the reduction in dissipation of mechanical energy connected with rotor rotation, however, it also amplifies the detrimental inlet and gravitation effects. To overcome both of these negative effects, the increase in the rotor frequency is required.
Author Robert Hubacz (FCPE / DPKT)
Robert Hubacz,,
- Department of Process Kinetics and Thermodynamics
, Naoto Ohmura - [Kobe University]
Naoto Ohmura,,
- Kobe University
, Ewa Dłuska (FCPE / DPKT)
Ewa Dłuska,,
- Department of Process Kinetics and Thermodynamics
Journal seriesJournal of Food Process Engineering, ISSN 0145-8876, [1745-4530]
Issue year2013
Publication size in sheets0.55
ASJC Classification1106 Food Science; 1500 General Chemical Engineering
Languageen angielski
Hubacz (i in.) - Intensification of starch....pdf 850.5 KB
Score (nominal)20
Score sourcejournalList
ScoreMinisterial score = 20.0, 27-04-2020, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 27-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 11; Scopus Citations = 12; GS Citations = 1.0; Scopus SNIP (Source Normalised Impact per Paper): 2013 = 0.767; WoS Impact Factor: 2013 = 0.626 (2) - 2013=0.896 (5)
Citation count*1 (2015-07-18)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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