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Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion

hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorKRISTIAWAN, Magdalena
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorDELLA VALLE, Guy
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorKANSOU, Kamal
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierCentre de Mise en Forme des Matériaux [CEMEF]
dc.contributor.authorVERGNES, Bruno
dc.date.accessioned2021-05-14T09:44:48Z
dc.date.available2021-05-14T09:44:48Z
dc.date.issued2019
dc.identifier.issn0260-8774
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76898
dc.description.abstractEnA phenomenological model is proposed for calculating the volumetric (VEI) and radial (SEI) expansion indices, and the anisotropy factor of extruded starch from the melt shear viscosity (η). The model parameters depend on the moisture content (MC), the specific mechanical energy (SME), the melt temperature (T) and the melt storage modulus (E′). The latter represents the contribution of the elongational viscosity. The model is developed using a large data-set covering a wide range of thermomechanical conditions and rheological properties. The cellular structure is also predicted by linking the anisotropy factor to the cellular fineness (F). The model is validated using both a specific validation data-set and data taken from the literature. The simulation results show that η, MC and T influence negatively VEI and positively F, while E’ positively affects both properties. These trends make it possible to adjust the structure of the extruded starches by selecting appropriate processing conditions. Finally, an optimization method based on overlaid contour plots is applied to determine the range of input variables leading to a targeted cellular structure.
dc.language.isoen
dc.publisherElsevier
dc.subject.enStorage modulus
dc.subject.enShear viscosity
dc.subject.enElongational viscosity
dc.subject.enAnisotropy
dc.subject.enCellular structure
dc.subject.enMelt
dc.title.enValidation and use for product optimization of a phenomenological model of starch foods expansion by extrusion
dc.typeArticle de revue
dc.identifier.doi10.1016/j.jfoodeng.2018.11.006
dc.subject.halSciences du Vivant [q-bio]
bordeaux.journalJournal of Food Engineering
bordeaux.page160-178
bordeaux.volume246
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.peerReviewedoui
hal.identifierhal-01990152
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-01990152v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Food%20Engineering&rft.date=2019&rft.volume=246&rft.spage=160-178&rft.epage=160-178&rft.eissn=0260-8774&rft.issn=0260-8774&rft.au=KRISTIAWAN,%20Magdalena&DELLA%20VALLE,%20Guy&KANSOU,%20Kamal&NDIAYE,%20Amadou&VERGNES,%20Bruno&rft.genre=article


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