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Modeling of starchy melts 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.authorCHAUNIER, Laurent
hal.structure.identifierUnité de recherche sur les Biopolymères, Interactions Assemblages [BIA]
dc.contributor.authorDELLA VALLE, Guy
hal.structure.identifierInstitut de Mécanique et d'Ingénierie de Bordeaux [I2M]
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierCentre de Mise en Forme des Matériaux [CEMEF]
dc.contributor.authorVERGNES, Bruno
dc.date.accessioned2021-05-14T09:54:18Z
dc.date.available2021-05-14T09:54:18Z
dc.date.issued2016
dc.identifier.issn0924-2244
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/77592
dc.description.abstractEnBackground: Expansion phenomenon is a key-point of the development of extruded starchy foods. Despite the huge number of studies, the complexity of the phenomenon still challenges its modeling. Current available models based on continuum mechanics are still too complex to be coupled with any 1D extrusion model available, in order to predict the density and the cellular structure of the starchy foams. Scope and approach: In this paper, the different modeling approaches for vapor expansion are reviewed. Then, a survey of the different mechanisms (bubbles nucleation, growth, coalescence, shrinkage and setting), using qualitative knowledge representation and reasoning, allows to improve the understanding of the effect of extrusion variables (temperature, moisture content, die geometry …) and material rheological properties on the expansion phenomenon. Based on experimental results reported in the literature, a phenomenological model of expansion can then be suggested. Key findings and conclusions: The knowledge representation and reasoning leads to a concept map of the causal influences between input, physical mechanisms and output variables. The phenomenological model would allow to predict output variables characterizing foam macrostructure (bulk expansion indices and anisotropy factor) and cellular fineness based on X-ray tomography measurements. A scale down from macrostructure to cellular structure could be achieved by establishing a link between anisotropy factor and cellular fineness. Once validated, this model could be coupled with any 1D extrusion model in order to build a global model for the design of cereal-based extruded foods.
dc.language.isoen
dc.publisherElsevier
dc.subject.enAnisotropy
dc.subject.enCellular structure
dc.subject.enElongational viscosity
dc.subject.enStarch
dc.subject.enStorage modulus
dc.title.enModeling of starchy melts expansion by extrusion
dc.typeArticle de revue
dc.identifier.doi10.1016/j.tifs.2015.11.004
dc.subject.halSciences de l'ingénieur [physics]/Matériaux
bordeaux.journalTrends in Food Science and Technology
bordeaux.page13–26
bordeaux.volume48
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-01295267
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-01295267v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Trends%20in%20Food%20Science%20and%20Technology&rft.date=2016&rft.volume=48&rft.spage=13%E2%80%9326&rft.epage=13%E2%80%9326&rft.eissn=0924-2244&rft.issn=0924-2244&rft.au=KRISTIAWAN,%20Magdalena&CHAUNIER,%20Laurent&DELLA%20VALLE,%20Guy&NDIAYE,%20Amadou&VERGNES,%20Bruno&rft.genre=article


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