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Starch Gelatinization in Coiled Heaters
Author(s) -
Kelder J. D. H.,
Ptasinski K. J.,
Kerkhof P. J. A. M.
Publication year - 2004
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp0340436
Subject(s) - starch , viscosity , heat transfer , suspension (topology) , materials science , starch gelatinization , flow (mathematics) , thermodynamics , chemistry , mechanics , composite material , food science , physics , mathematics , homotopy , pure mathematics
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 ∞ m) and three flow rates ( w̄ = 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.