Reference : The swelling behaviour of wheat starch granules during isothermal and non-isothermal ...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/135312
The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments
English
Malumba Kamba, Paul mailto [Université de Liège - ULg > Chimie et bio-industries > Labo. d'Ingénierie des procédés agro-alim. >]
Jacquet, Nicolas mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Delimme, Guy mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Lefebvre, Florence mailto [Université de Liège - ULg > Chimie et bio-industries > Labo. d'Ingénierie des procédés agro-alim. >]
Bera, François mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Jan-2013
Journal of Food Engineering
Elsevier
114
2
199-206
Yes
International
[en] Starch ; Granules ; Swelling ; kinetic ; Activation energy ; Model
[en] The size of wheat starch granules was measured during isothermal and non-isothermal treatments and fitted using mathematical models in order to elucidate the time–temperatures dependence of the swelling phenomenon and to improve our understanding of the mechanism followed by granules during gelatinization. Upon the onset temperature of gelatinization, starch granules size increase rapidly and tend to reach equilibrium values that depend on the temperature and heating rate applied. The most accurate fitting of granule size observed overall isothermal treatments was obtained with the third-order kinetic and the Weibull empirical models. The activation energy of swelling calculated for isothermal treatment varied between 41 and 318 kJ mol 1, depending on the mathematical model considered. Therefore, without a consensus on the mechanism and order of reaction followed during gelatinization, the meaningful of kinetic parameters calculated using mathematical models seems highly questionable. During non-isothermal treatments at lower heating rate, it seems like a limitation of the swelling capacity of granules was induced. This phenomenon was attributed to restructuration occurred inside of granules. So, forecasting the swelling behaviour of starch granules during non-isothermal treatment has to consider both the time–temperature and the heating rate applied.
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/135312
10.1016/j.jfoodeng.2012.08.010
http://www.sciencedirect.com/science/article/pii/S0260877412003937

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