A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets.
A dynamic wicking technique is employed for the first time for the determination of the effective mean pore radius of a thin-layer porous food: drum dried pregelatinized starch sheets. The technique consists of measuring the penetration rate of various n-alkanes in the porous matrix of the starch sheets and using this data to calculate the effective pore radius via the Washburn equation. Pore sizes in the order of a few nanometers have been determined in the starch sheets depending on the drum dryer's operating variables (drum rotation speed, steam pressure and starch feed concentration). The conditions for the application of the technique in porous foods are discussed as compared to the conditions for single capillaries and inorganic porous material measured in other studies.
Kalogianni
E P
EP
Food Process Engineering Laboratory, Department of Food Technology, Technological Institution of Thessaloniki, P.O. Box 14561, 54101 Thessaloniki, Greece.
Savopoulos
T
T
Karapantsios
T D
TD
Raphaelides
S N
SN
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D008855:Microscopy, Electron, Scanning; D010316:Particle Size; D016062:Porosity; D013213:Starch / Q000032:analysis* / Q000648:ultrastructure; D013499:Surface Properties
D013213:Starch