Kinetic modelling of individual starch granules swelling
| Autor: | Arnesh Palanisamy, Denis Flick, François Deslandes, Artemio Plana-Fattori, Marco Ramaioli, Paul Menut |
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| Přispěvatelé: | Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Mathématiques et Informatique Appliquées du Génome à l'Environnement [Jouy-En-Josas] (MaIAGE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Starch Kinetics Time-series data Bioengineering Swelling kinetics Kinetic energy Applied Microbiology and Biotechnology Modelling Image analysis 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine 0303 health sciences Kinetic model Granule (cell biology) food and beverages 04 agricultural and veterinary sciences 040401 food science Starch Granule [CHIM.POLY]Chemical Sciences/Polymers Chemical engineering chemistry Starch granule Swelling medicine.symptom Dilute suspension Food Science |
| Zdroj: | Food Structure Food Structure, Elsevier, 2020, 26, pp.10150. ⟨10.1016/j.foostr.2020.100150⟩ |
| ISSN: | 2213-3291 |
| DOI: | 10.1016/j.foostr.2020.100150 |
| Popis: | International audience; A novel kinetic model is proposed for individual starch granule swelling based on swelling kinetics time series data. The data was acquired from time-lapse microscopy observations of starch granules in a dilute suspension and subsequent image analysis. Chemically modified waxy-maize starch was used. The size evolution of many granules when subjected to various hydro-thermal treatments on a temperature-controlled stage was determined. Observations showed that swelling is not an instantaneous process and varies from a granule to another. A model has been developed which takes into account the effect of temperature evolution and variability between the granules on their swelling. This model can contribute to robust multi-scale simulation of industrial processes involving starch suspensions. |
| Databáze: | OpenAIRE |
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