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Related Experiment Videos

Starch gelatinization in coiled heaters.

J D H Kelder1, K J Ptasinski, P J A M Kerkhof

  • 1Technische Universiteit Eindhoven, Department of Chemical Engineering and Chemistry, P.O. Box 513, 5600 MB, Eindhoven, The Netherlands.

Biotechnology Progress
|June 5, 2004
PubMed
Summary

Centrifugal forces in coiled heaters improve starch gelatinization by reducing channeling. Higher viscosity is achieved with increased curvature, suggesting moderate flow rates are optimal for processing.

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Area of Science:

  • Food Engineering
  • Rheology
  • Heat Transfer

Background:

  • Starch gelatinization is crucial for food texture and stability.
  • Understanding flow and heat transfer in coiled systems is vital for process optimization.
  • Centrifugal forces can influence fluid behavior and processing outcomes.

Purpose of the Study:

  • To investigate the effect of centrifugal forces on starch gelatinization in coiled heaters.
  • To evaluate heat transfer, viscous development, and channeling in a model food system.
  • To determine optimal processing conditions for cross-linked waxy maize starch.

Main Methods:

  • Simulated a 5% w/w cross-linked waxy maize starch suspension in coiled heaters.
  • Varied coil diameters (D = 0.25, 1, 2.5, and infinity m) and flow rates (w = 0.5, 1, and 2 m/s).

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  • Assessed heat transfer, viscosity, and channeling severity.

    • Main Results:

    • Increased coil curvature (centrifugal forces) suppressed channeling and promoted uniform heating and gelatinization.
    • Higher attainable viscosity was observed with increased curvature, potentially reducing starch consumption.
    • Higher flow rates required longer heaters and resulted in decreased maximum viscosity.

    Conclusions:

    • Centrifugal forces significantly impact starch gelatinization in coiled systems.
    • Optimizing coil geometry and flow rate is essential for efficient starch processing.
    • Moderate product velocities are recommended for achieving desired viscosity and uniform gelatinization.