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Article Dans Une Revue Food Structure Année : 2020

Kinetic modelling of individual starch granules swelling

Résumé

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.
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Dates et versions

hal-02934941 , version 1 (14-09-2020)

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Arnesh Palanisamy, François Deslandes, Marco Ramaioli, Paul Menut, Artemio Plana-Fattori, et al.. Kinetic modelling of individual starch granules swelling. Food Structure, 2020, 26, pp.10150. ⟨10.1016/j.foostr.2020.100150⟩. ⟨hal-02934941⟩
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