Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying
نویسندگان
چکیده
We have studied the rheological behaviour of concentrated maltodextrins varying in dextrose equivalence value (DE) over a range temperatures (?70 °C) and concentrations (?62% (w/w) solids) using small amplitude oscillatory experiments. Rheological data could be mapped onto master curves for storage loss modulus as described with model transient or entangled polymeric networks. Maltodextrins DE5 DE12 showed rubber-to-glass transition, where rubber-like is hypothesized to consequence physical entanglements at sufficiently high polysaccharides. DE21 DE38 mostly consisting sugars oligomers exhibited viscous large frequencies only onset cross-over was visible which signify vicinity glass transition. An effective diffusion drying validated sessile single droplet experiments coupled models estimate during drying. The predicted properties skin formed surface related occurrence instabilities later drying, including cavitation elastic skins wrinkling skins. Insight may therefore offer help predicting morphology droplets generated spray • SAOS were used study rheology maltodextrins. Data different curves. Low DE show behaviour. Master Rheology can interpret development
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2021.107442