Intensification of starch processing using apparatus with Couette-Taylor flow
Robert Hubacz , Naoto Ohmura , Ewa Dłuska
AbstractCouette–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.
|Journal series||Journal of Food Process Engineering, ISSN 0145-8876, [1745-4530]|
|Publication size in sheets||0.55|
|Score|| = 20.0, 27-04-2020, ArticleFromJournal|
= 20.0, 27-04-2020, ArticleFromJournal
|Publication indicators||= 11; = 12; = 1.0; : 2013 = 0.767; : 2013 = 0.626 (2) - 2013=0.896 (5)|
|Citation count*||1 (2015-07-18)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.