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Phenomenological model of maize starches 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.accessioned2021-05-14T09:52:16Z
dc.date.available2021-05-14T09:52:16Z
dc.date.issued2016
dc.date.conference2016-04-27
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/77435
dc.description.abstractEnDuring extrusion of starchy products, the molten material is forced through a die so that the sudden abrupt pressure drop causes part of the water to vaporize giving an expanded, cellular structure. The objective of this work was to elaborate a phenomenological model of expansion and couple it with Ludovic® mechanistic model of twin screw extrusion process. From experimental results that cover a wide range of thermomechanical conditions, a concept map of influence relationships between input and output variables was built. It took into account the phenomena of bubbles nucleation, growth, coalescence, shrinkage and setting, in a viscoelastic medium. The input variables were the moisture content MC , melt temperature T, specific mechanical energy SME , shear viscosity η at the die exit, computed by Ludovic®, and the melt storage moduli E’(at T > T g ). The outputs of the model were the macrostructure (volumetric expansion index VEI, anisotropy) and cellular structure (fineness F) of solid foams. Then a general model was established: VEI = α (η/η 0) n in which α and n depend on T, MC , SME and E’ and the link between anisotropy and fineness was established.
dc.language.isoen
dc.source.titleAIP Conference Proceedings
dc.subjectstorage modulus
dc.subjectelongational viscosity
dc.subjectcellular structure
dc.subject.enshear viscosity
dc.subject.enanisotropy
dc.subject.enamylose
dc.title.enPhenomenological model of maize starches expansion by extrusion
dc.typeCommunication dans un congrès avec actes
dc.identifier.doi10.1063/1.4963605
dc.subject.halSciences de l'ingénieur [physics]/Matériaux
bordeaux.page180002
bordeaux.volume1769
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.countryFR
bordeaux.title.proceedingESAFORM 2016
bordeaux.conference.cityNantes
bordeaux.peerReviewedoui
hal.identifierhal-01414766
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-01414766v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.btitle=AIP%20Conference%20Proceedings&rft.date=2016&rft.volume=1769&rft.spage=180002&rft.epage=180002&rft.au=KRISTIAWAN,%20Magdalena&DELLA%20VALLE,%20Guy&KANSOU,%20Kamal&NDIAYE,%20Amadou&VERGNES,%20Bruno&rft.genre=proceeding


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