Thermal treatment of starch slurry in Couette-Taylor flow apparatus

• Autorzy: Hubacz R. , Masuda H. , Horie T. , Ohmura N.

Identyfikatory

DOI

10.1515/cpe-2017-0027

• Języki publikacji: EN

Abstrakty

EN

In this paper, thermal processing of starch slurry in a Couette-Taylor flow (CTF) apparatus was investigated. Gelatinized starch dispersion, after treatment in the CTF apparatus, was characterized using such parameters like starch granule diameters (or average diameter), starch granule swelling degree (quantifying the amount of water absorbed by starch granules) and concentration of dissolved starch. These parameters were affected mostly by the process temperature, although the impact of the axial flow or rotor rotation on them was also observed. Moreover, the analysis of results showed a relatively good correlation between these parameters, as well as, between those parameter and apparent viscosity of gelatinized starch dispersion. Meanwhile, the increase in the value of the apparent viscosity and in shear-tinning behaviour of dispersion was associated with the progress of starch processing in the CTF apparatus. Finally, the CTF apparatuses of different geometries were compared using numerical simulation of the process. The results of the simulation indicated that the apparatus scaling-up without increasing the width of the gap between cylinders results in higher mechanical energy consumption per unit of processed starch slurry.

Słowa kluczowe

EN

starch gelatinization; starch granule swelling; rheological properties; Couette-Taylor flow

PL

żelatynizacja skrobi; właściwości reologiczne; przepływ Couette'a-Taylora

• Wydawca: Komitet Inżynierii Chemicznej i Procesowej Polskiej Akademii Nauk
• Czasopismo: Chemical and Process Engineering
• Rocznik: 2017
• Tom: Vol. 38, nr 3
• Strony: 345--361
• Opis fizyczny: Bibliogr. 17 poz., tab., rys.

Twórcy

autor

Hubacz R.

• Warsaw University of Technology, Faculty of Chemical and Process Engineering, ul. Waryńskiego 1, 00-645 Warszawa, Poland

autor

Masuda H.

• University of Shizuoka, School of Food and Nutritional Science, 52-1 Yada, Suruga, Shizuoka 422- 8526, Japan
• Kobe University, Graduate School of Engineering, Department of Chemical Science and Engineering, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan

autor

Horie T.

• Kobe University, Graduate School of Engineering, Department of Chemical Science and Engineering, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan

autor

Ohmura N.

• Kobe University, Graduate School of Engineering, Department of Chemical Science and Engineering, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan

Bibliografia

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Uwagi

PL

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017)