Starch gelatinization in coiled heaters.
A gelatinizing model food derived from a 5% w/w cross-linked waxy maize starch suspension was simulated in coiled heaters to assess the impact of centrifugal forces on flow and heat transfer. For four coil diameters (D = 0.25, 1, 2.5, and infinity m) and three flow rates (w = 0.5, 1, and 2 m/s), heat transfer, viscous development, and the severity of channeling were evaluated. Increasing curvature proved to suppress channeling as a result of more uniform heating and gelatinization. The maximum attainable viscosity was also higher, implying a lower starch consumption for a target viscosity. Higher flow rates necessitated longer heaters, and the maximum viscosity decreased. Moderate product velocities are therefore recommended.
Kelder
J D H
JD
Technische Universiteit Eindhoven, Department of Chemical Engineering and Chemistry, P.O. Box 513, 5600 MB, Eindhoven, The Netherlands.
Ptasinski
K J
KJ
Kerkhof
P J A M
PJ
D002498:Centrifugation / Q000379:methods*; D003198:Computer Simulation; D004548:Elasticity; D005504:Food Analysis / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D008956:Models, Chemical; D044367:Phase Transition; D012212:Rheology / Q000379:methods*; D033081:Shear Strength; D013213:Starch / Q000737:chemistry* / Q000528:radiation effects*; D013696:Temperature; D014783:Viscosity; D003313:Zea mays / Q000378:metabolism*
D013213:Starch