Energy balance of low hydrated starches transition under shear - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Science Année : 2002

Energy balance of low hydrated starches transition under shear

, , , (1)
1
C. Barron
Paul Colonna
  • Fonction : Auteur
Guy Della Valle
  • Fonction : Auteur
Bruno Vergnes

Résumé

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.
Fichier non déposé

Dates et versions

hal-00536021 , version 1 (15-11-2010)

Identifiants

  • HAL Id : hal-00536021 , version 1

Citer

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

Partager

Gmail Facebook Twitter LinkedIn More