KRISTIAWAN, Magdalena; DELLA VALLE, Guy; KANSOU, Kamal; NDIAYE, Amadou; VERGNES, Bruno

doi:10.1063/1.4963605

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KRISTIAWAN, Magdalena
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

DELLA VALLE, Guy
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

KANSOU, Kamal
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

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Communication dans un congrès avec actes

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AIP Conference Proceedings, ESAFORM 2016, 2016-04-27, Nantes. 2016, vol. 1769, p. 180002

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During 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.< Leer menos

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storage modulus

elongational viscosity

cellular structure

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shear viscosity

anisotropy

amylose

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Phenomenological model of maize starches expansion by extrusion

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