Glass transition and flowability/caking behaviour of maltodextrin DE 21

Descamps, Nicolas; Palzer, Stefan; Roos, Yrjö H.; Fitzpatrick, John J.

doi:10.1016/j.jfoodeng.2013.06.045

Cited by 67 publications

(39 citation statements)

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“…These changes usually arise when a food powder is exposed to temperatures above the powder's T g value, induced by water activity and moisture content of the powder (Foster et al, ; Shretsha, Howes, Adhikari, Wood, & Bhandari, ). BGNMP contains high amount of maltodextrin which has been reported to be an amorphous glucose polymer derived from starch (Descamps, Palzer, Roos, & Fitzpatrick, ; Grenby & Mistry, ). Although BGNMP contains maltodextrin which is reported to be amorphous, it is unlikely to undergo the glass transition phenomena.…”

Section: Resultsmentioning

confidence: 99%

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Hardy

Jideani

2017

J Food Process Preserv

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The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried using the spray drying process. Total solids of BGNM were increased with 5, 10, and 15% of maltodextrin. Functional properties of BGNMP were analyzed. Water absorption indices (WAI), wettability, and water solubility indices (WSI) ranged from 0.19 to 0.45 g/g, 136.8 to 292.4 s, and 85.18 to 90.25%, respectively. BGNMP (10%) was significantly (p < .05) higher in WSI (88.80%) compared to BGNMP with 5% maltodextrin. BGNMP (10%) was significantly higher (p < .05) in WAI (0.40 g/g) compared to BGNMP with 15% maltodextrin. BGNMP samples color characteristics were significantly (p < .05) different with an acceptable color difference (ΔE). BGNMP (10%) had acceptable hydration properties over BGNMP (5%, 15%). Practical applications Bambara groundnut (BGN) is underutilized, stated to have little economic importance. However, recent studies have proven BGN to be promising in improving food security through research, resulting in food product (milk, yoghurt, fiber) development. Milk from BGN has been reported with acceptable physical attributes and comparable to existing plant milk. However, nothing has been reported on BGN milk powder (BGNMP). The development of BGNMP will promote the use of BGN. This will result in the social development of the country, by creating job opportunities for woman farmers and improve lives of individuals and providing gender empowerment. The success of this study will also provide food nutrition, security, and sustainability, as BGN is nutritious, widely, and readily available throughout Africa regions. Expanded utilization of BGN will encourage its production (harvesting) resulting in exporting of the material, improving the country's economy by opening up new and improved investment opportunities and new markets.

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Section: Resultsmentioning

confidence: 99%

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Hardy

Jideani

2017

J Food Process Preserv

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“…The constants B and C have the values B = 51.6 K and C = −17.4 for most polymers, η g represents the viscosity at the glass transition temperature, and T s is the temperature of the solid material. In the literature this value is assumed to be in the range of 10 12 Pa s, while recent studies report a higher value of 10 14 Pa s. In this approach the value 10 12 Pa s is used for η g .…”

Section: Modelingmentioning

confidence: 99%

“…Second, the temperature of the solid material needs to be higher than the glass transition temperature of the wet spot. According to Palzer and Descamps et al, particles soften and become sticky enabling agglomeration at viscosities below 10 8 Pa s. If the viscosity is higher, the formation of bridges is no longer possible. In the literature, this point is referred to as the sticky point, with a corresponding sticky point temperature which lies about 10–30 K above the glass transition temperature.…”

Section: Modelingmentioning

confidence: 99%

Monte Carlo modeling of binder‐Less spray agglomeration in fluidized beds

Rieck

Schmidt

Bück³

et al. 2018

AIChE Journal

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Fluidized bed spray agglomeration is used in the industry to increase the particle size and to improve several properties, for example, bulk density, flowability, and dissolution behavior of particulate products. Usually, a binder liquid is sprayed on a particle bed. If amorphous materials are used, spraying of pure water may cause agglomeration due to glass transition at wet spots on the particle surface. As no process models covering binder‐less spray agglomeration currently exist, a model based on a Monte Carlo method is presented. In this method, the process is described by events and processes on the single particle scale. Additionally, agglomeration experiments in a lab‐scale fluidized bed using three different maltodextrins are presented. For each experiment, a simulation was performed. The simulation results are compared with the obtained experimental data. © 2018 American Institute of Chemical Engineers AIChE J, 64: 3582–3594, 2018

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“…The glass-rubber transition temperature is an important physicochemical property of amorphous solids that governs functional characteristics and plasticization of organic as well as inorganic glasses (Roos, 2010). As long as the temperature is below T g , the glassy material behaves like a solid, whereas above T g , the material becomes rubbery and its viscosity decreases markedly with increasing temperature leading to particle bridging and a decrease in powder flowability (Descamps et al, 2013). The water plasticizing effect on foods is usually described by the dependence of T g on the weight fraction of water.…”

Section: Introductionmentioning

confidence: 99%

“…Plastic deformation during high-pressure agglomeration generates areas of intimate and permanent contact between particles giving cohesiveness to the pellets. However, as water content increases, T g decreases and the powder may become sticky, thus hindering its loading into the die and the overall compaction process (Descamps et al, 2013).…”

Section: Introductionmentioning

confidence: 99%