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A phenomenological model of starch expansion by extrusion

Abstract : During extrusion of starchy products, the molten material is forced through a die so that the instantaneous pressure drop causes part of the water to vaporize, giving an expanded, cellular structure. The objective of this work was to elaborate a phenomenological model of expansion and couple it with Ludovic ® mechanistic model of twin screw extrusion process. From experimental results that cover a wide range of thermomechanical conditions, a concept map of influence (relationships between input and output variables) was built. It took into account the phenomena of bubbles nucleation, growth, coalescence, shrinkage and setting, in a viscoelastic medium. The input variables were the moisture content MC; melt temperature T p , specific mechanical energy SME, shear viscosity at the die exit, computed by Ludovic ® , and the melt storage moduli E'( at T p > T g). The outputs of the model were the macrostructure (volumetric expansion index VEI, anisotropy) and cellular structure (fineness) of solid foams. Then a general model for VEI was suggested and the link between anisotropy and fineness was established.
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Soumis le : mardi 6 décembre 2016 - 14:46:55
Dernière modification le : mardi 21 juillet 2020 - 03:24:27
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  • HAL Id : hal-01410168, version 1
  • PRODINRA : 318938


Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. A phenomenological model of starch expansion by extrusion. Rhéologie, Groupe français de rhéologie, 2015, 27, pp.24-33. ⟨hal-01410168⟩