Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Energy balance of low hydrated starches transition under shear

Abstract : Moistened (25% to 30% total basis) starches were processed on a pre-shearing rheometer under controlled conditions of temperature, residence time, and shear rate. The specific mechanical energy (30 to 1000 J.g(-1)) was measured and starch transformations assessed. The conversion of compacted native starch into a suspension of granule fragments in a melt was modeled by a simplified energy balance of the shearing zone. A theoretical fragmentation mechanism was proposed with a critical fracture energy of 125 J.m(-2). The computed mechanical energy and time necessary for achieving this transition varied in agreement with experimental results, for different operating conditions and starch botanical origins. Interparticle friction influenced granule fragmentation, whereas crystal melting was associated with viscous dissipation.
Type de document :
Article dans une revue
Liste complète des métadonnées
Contributeur : Corinne Matarasso <>
Soumis le : lundi 15 novembre 2010 - 09:43:05
Dernière modification le : jeudi 24 septembre 2020 - 17:22:54


  • HAL Id : hal-00536021, version 1


C. Barron, Paul Colonna, Guy Della Valle, Bruno Vergnes. Energy balance of low hydrated starches transition under shear. Journal of Food Science, Wiley, 2002, 67 (4), p.1426-1437. ⟨hal-00536021⟩



Consultations de la notice