A mechanistic model for swelling kinetics of waxy maize starch suspension. (April 2018)

• Record Type: Journal Article
• Authors: Desam, Gnana Prasuna; Li, Jinsha; Chen, Guibing; Campanella, Osvaldo; Narsimhan, Ganesan
• Is Part Of: Journal of food engineering. Volume 222(2018)
• Page Start: 237
• Page End: 249
• Publication Date: 2018-04
• Subjects: Waxy maize -- Swelling kinetics -- Granule size distribution -- Polymer swelling theory -- Second virial coefficient -- Cryo SEM; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.11.017
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The evolution of 8% suspension of waxy maize starch granule size distribution when subjected to heating to 65, 70, 75, 80, 85 and 90 °C at a heating rate of 15 °C/min were measured. Granule swelling was more pronounced at higher temperatures with an increase in the average size from 13 μm to 25–28 μm, eventually approaching equilibrium. Cryo SEM images revealed porous structure of swollen granule. The proposed model for starch swelling accounts for entropy of mixing, enthalpy of water-starch interaction and elastic restoring force. The second virial coefficient of waxy maize in aqueous medium was characterized by static light scattering. Chemical potential profile as well as the temperature profile within the granule were predicted from the solution of unsteady state diffusion and heat conduction respectively. The granule size was then inferred from the chemical potential profile. The proposed model predicts the evolution of average granule size and granule size distribution accurately. Highlights: Model for swelling kinetics of waxy starch is based on polymer swelling theory. Evolution of starch granule size distribution when heated to different temperatures. Second virial coefficient of starch measured using static light scattering. Population balance model solved to predict coarsening of starch size distribution. Model predictions agreed well with experiments.