Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Ubbink, Job; Dupas-Langlet, Marina

doi:10.1016/j.foodres.2020.109801

Cited by 22 publications

(16 citation statements)

References 82 publications

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“…We start the discussion with the comparison of our analysis with a recent study using the same dataset on zero-shear viscosity of maltopolymer/maltose mixtures (Ubbink & Dupas-Langlet, 2020). Here, the data has been analysed using a modified WLF-theory.…”

Section: Discussionmentioning

confidence: 99%

“…However, we pose the hypothesis, that similar to low molecular weight carbohydrates (van der Sman & Mauer, 2019), the zero-shear viscosity of food biopolymers can be modelled as a function of T g /T, with T g the glass transition temperature (Ubbink & Dupas-Langlet, 2020). This ratio captures both the effect of temperature T and the moisture content, as T g is dependent on moisture, cf.…”

Section: Theory On Rheology Of Concentrated Polysaccharidesmentioning

confidence: 99%

“…Knowledge of the rheology of concentrated polysaccharides is important for quite a number of food and pharmaceutical processes: expansion of starchy snacks (Kristiawan et al, 2019;Philipp et al, 2018;van der Sman & Broeze, 2014); extrusion of breakfast cereals (Lai & Kokini, 1991); 3D printing (Gholamipour-Shirazi et al, 2019;Liu et al, 2019); spray drying (Palzer, 2009;Siemons et al, 2020), hot melt extrusion (Aho et al, 2015;Paradkar et al, 2009) and powder stability (Sritham & Gunasekaran, 2017;Ubbink & Dupas-Langlet, 2020). In these applications rheology is important for a) flow through constrictions like feeding nozzles or dies, b) sintering/agglomeration of multiple droplets or threads, or c) resistance of the food matrix against the expansion of bubbles or cavities.…”

Section: Introductionmentioning

confidence: 99%

“…In these applications often maltodextrins and starch are used as the food matrix. Maltodextrins are often used as model systems for understanding complex food processing like spray drying (Descamps et al, 2013;Gianfrancesco et al, 2010), powder stability and encapsulation (Dupas-Langlet et al, 2019;Ubbink, 2016;Ubbink & Dupas-Langlet, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…We note, that in food science zero shear viscosity has often been modelled with Williams-Landel-Ferry (WLF) or Vogel-Fulcher-Tammann (VFT) theories. In particular, these theories have been applied to maltodextrins and starches (Avaltroni et al, 2004;Both et al, 2019;Normand et al, 2019;Sillick & Gregson, 2009;Ubbink & Dupas-Langlet, 2020). However, often model parameters have to be refitted for each moisture content, no universal values of these parameter apply for the whole or broad moisture content range.…”

Section: Introductionmentioning

confidence: 99%

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Thermomechanical performance of biodegradable poly (lactic acid)/carbonaceous hybrid nanocomposites: Comparative study

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In the present research, a series of hybrid nanocomposites based on polylactic acid (PLA) matrix and mixtures of graphene oxide (GO) with carbon nanotubes (CNTs) or carbon nanofibers (CNFs), at various loadings, were prepared and experimentally studied. Several experimental techniques were employed to analyze the morphology and the thermomechanical performance of the materials, as well as the dielectric properties. The related experimental data support the conclusion that a synergistic effect is exhibited by the PLA/GO/CNT nanocomposites. This effect was verified by the higher mechanical enhancement, the higher crystallinity and the development of conductive paths into the bulk matrix.

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Study of the dynamic fragility of polymer nanocomposites: Correlation with damping

Charitos

Kontou

2023

Polymer Composites

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In this work, an extensive study on the glass transition temperature (Tg), dynamic fragility and activation energy (Ea) for a variety polymeric nanocomposite materials, based on four different types of polymeric matrices reinforced with carbonaceous nanofillers, and SiO2 has been performed. Referring to the dynamic mechanical analysis data obtained in the author's previous works, the dynamic fragility and activation energy were calculated and examined. Depending on the polymeric type, different behavior was detected, as far as the fragility dependence on nanofiller type and loading is concerned, whereas the Tg variation was also investigated. A general trend of a decreasing dynamic fragility with increasing Tg was found, with the exception of Polylactic acid (PLA)/hybrid nanocomposites. A relation between nanofillers synergy and dynamic fragility variation has been achieved, namely the more homogenous nanofillers dispersion (and the synergistic effect between nanofillers), was associated with higher dynamic fragility values. Furthermore, the inter‐particle distance increment may lead to an increased fragility and the Resin/SiO2 nanocomposites appear to follow this rule. In addition, strain sweep experiments were conducted to analyze the connection between fragility and damping of the polymer nanocomposites. The PLA/hybrid carbonaceous nanocomposites reveal an essential damping enhancement, associated with fragility lowering.

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Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Cited by 22 publications

References 82 publications

Scaling relations in rheology of concentrated starches and maltodextrins

Scaling relations in rheology of concentrated starches and maltodextrins

Thermomechanical performance of biodegradable poly (lactic acid)/carbonaceous hybrid nanocomposites: Comparative study

Study of the dynamic fragility of polymer nanocomposites: Correlation with damping

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