Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying
Autor: | R.G.A. Politiek, I. Siemons, Maarten A.I. Schutyser, Remko M. Boom, R.G.M. van der Sman |
---|---|
Rok vydání: | 2020 |
Předmět: |
Morphology
Materials science 030309 nutrition & dietetics Maltodextrins 03 medical and health sciences Viscosity chemistry.chemical_compound 0404 agricultural biotechnology Single droplet drying Sessile droplet Rheology Polysaccharides Transition Temperature Desiccation Particle Size Elasticity (economics) Food Process Engineering VLAG 0303 health sciences 04 agricultural and veterinary sciences Maltodextrin 040401 food science Process conditions Glucose Chemical engineering chemistry Spray drying Food Technology Glass transition Food Science |
Zdroj: | Food Research International, 131 Food Research International 131 (2020) |
ISSN: | 0963-9969 |
Popis: | Particle morphology development during spray drying is critical to powder properties. The aim of this study was to investigate whether the dextrose equivalence (DE) of maltodextrins can be used as an indicator for the final particle morphology. Maltodextrins were characterized on glass transition temperature (Tg) and viscosity, where low DE-value maltodextrins exhibited higher Tg and viscosity than high DE maltodextrins (≥21). A new custom-built sessile single droplet dryer was used to analyse morphology development of minute maltodextrin droplets (R0 ~ 100 μm) at 60 °C and 90 °C. Droplets with low DE showed early skin formation (2–5 s) and developed smoothly shaped particles with large cavities. Rheology on low DE maltodextrin films at dry matter of 82% (w/w) suggested that drying droplets acquired elasticity after locking providing resistance against surface compression. After locking morphology development is probably halted as the glassy state is approached. On the contrary, rheology on high DE maltodextrin (≥21) films at dry matter of 93% (w/w) suggested that drying droplets with high DE developed viscous skins, which are susceptible to surface deformations, leading to wrinkling, folding or creasing particle morphologies. The results demonstrated that DE-value may be used as an indicator for particle morphology development when interpreted in view of the process conditions. |
Databáze: | OpenAIRE |
Externí odkaz: |