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

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water

abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...

Nanospiral Formation by Droplet Drying: One Molecule at a Time

We have created nanospirals by self-assembly during droplet evaporation. The nanospirals, 60-70 nm in diameter, formed when solvent mixtures of methanol and m-cresol were used. In contrast, spin coating using only methanol as the solvent produced epitaxial films of stripe nanopatterns and using only m-cresol disordered structure. Due to the disparity in vapor pressure between the two solvents, ...

متن کامل

The rheological behavior of concentrated colloidal dispersions

A simple model for the rheological behavior of concentrated colloidal dispersions is developed. For a suspension of Brownian hard spheres there are two contributions to the macroscopic stress: a hydrodynamic and a Brownian stress. For small departures from equilibrium, the hydrodynamic contribution is purely dissipative and gives the high-frequency dynamic viscosity. The Brownian contribution h...

متن کامل

Modeling of Particle Formation during Spray Drying

A mathematical model for the evaporation of a single droplet, subjected to convective drying in a spray dryer was developed to study the transient phenomena of particle formation. During the constant-rate drying period, the governing equations and boundary conditions were transformed into a form containing Peclet number, Pe, as the main controlling parameter. A numerical solution was developed ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Food Hydrocolloids

سال: 2022

ISSN: ['1873-7137', '0268-005X']

DOI: https://doi.org/10.1016/j.foodhyd.2021.107442