The rheology of starch dispersions at high temperatures and high shear rates: a review

Lagarrigue, S.; Álvarez, G.

doi:10.1016/s0260-8774(00)00239-9

Cited by 116 publications

(89 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This difference is not often recognized in the starch literature. Whilst granule ghosts are not commonly referred to, a majority of studies on the rheologystructure of gelatinized starch pastes are in fact on starch ghost pastes (Evans & Haisman, 1980;Evans & Lips, 1992;Lagarrigue & Alvarez, 2001). Generally, these highly deformable ghost particles are thought to play an important role in many of the characteristic physical properties of starch pastes, solutions, or gel networks such as viscosity, texture, and rheology (Evans & Lips, 1992;Lagarrigue & Alvarez, 2001;Steeneken, 1989).…”

Section: Introductionmentioning

confidence: 99%

“…Whilst granule ghosts are not commonly referred to, a majority of studies on the rheologystructure of gelatinized starch pastes are in fact on starch ghost pastes (Evans & Haisman, 1980;Evans & Lips, 1992;Lagarrigue & Alvarez, 2001). Generally, these highly deformable ghost particles are thought to play an important role in many of the characteristic physical properties of starch pastes, solutions, or gel networks such as viscosity, texture, and rheology (Evans & Lips, 1992;Lagarrigue & Alvarez, 2001;Steeneken, 1989). For example, the presence of dilute or highly packed granule ghosts in some semi-solid starch-containing foods such as soups, dressing, custards and sauces leads to "short" texture, thick appearance and sometimes creamy mouthfeel (Stokes, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…While the rheological behavior of starch pastes/gels has been extensively investigated both experimentally and theoretically (Evans & Haisman, 1980;Evans & Lips, 1992;Lagarrigue & Alvarez, 2001), the lubrication properties of granule ghost suspensions have not been investigated.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

View full text Add to dashboard Cite

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.1 | P a g e Highlights  tribology and rheology properties of cooked swollen starch granules (ghosts) characterised  maize granule ghost suspensions reduce friction compared to water  bell-shaped tribology curves due to particle entrainment for maize granule ghosts  limited friction reduction for potato ghosts due to break-up under tribological contact  potato granule ghost suspensions also break up under steady shear 2 | P a g e AbstractThe tribological properties of suspensions of cooked swollen starch granules are characterised for systems based on maize starch and potato starch. These systems are known as granule 'ghosts' due to the release (and removal) of polymer from their structure during cooking. Maize starch ghosts are less swollen than potato starch ghosts, resulting in a higher packing concentration and greater mechanical stability. In a soft-tribological contact, maize ghost suspensions reduce friction compared to the solvent (water), generate bell-shaped tribological profiles characteristic of particle entrainment and show a marked concentration dependence, whereas potato ghost suspensions exhibit lubrication behaviour similar to water. Microscopy analysis of the samples following tribological testing suggests that this is due to the rapid break-up of potato ghosts under the shear and rolling conditions within the tribological contact. A reduction in the small deformation moduli (associated with a weak gel structure) is also observed when the potato ghost suspensions are subjected to steady shear using parallel plate rheometry; both microscopy and particle size analysis show that this is accompanied by the partial shear-induced breakage of ghost particles. This interplay between particle microstructure and the resultant rheological and lubrication dynamics of starch ghost suspensions contributes to an enhanced mechanistic understanding of textural and other functional properties of cooked starches in food and other applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

View full text Add to dashboard Cite

show abstract

“…Starch when heated in the presence of excess water undergoes gelatinization which involves granule swelling, amylose leaching and amylopectin fusion and upon cooling due to retrogradation, solubilized starch forms a viscous dispersion or paste or gel depending on the temperature of processing and concentration of dispersion, varieties, harvesting age and growth season Asaoka et al , 1992Defloor et al 1998;Lagarigue and Alvarez 2001;Moorthy 2001;Fourmann et al 2003). The viscoelastic behavior of starchy food systems is characterized by dynamic rheological tests and can be evaluated by Maxwell and power law models (Montalvo et al 1996;Steffe 1996;Subramanian and Gunasekharan 1997;Cortes et al 1999;Rao 1999;Ak and Gunesekharan 2001;Acharya et al 2004;Cuppola et al 2004;Ortega-Ojeda et al 2004a, b, 2005Nishinari 2007).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

et al. 2010

View full text Add to dashboard Cite

Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is used in food preparations as gelling and thickening agent, stabilizer and texture modifier. This study aims at analyzing and modeling the textural, dynamic rheological and gelatinization properties of selected cassava varieties. The thermal softening behavior was analyzed by linear regression and fractional conversion techniques, rheological properties of the gelated starch by Maxwell and power law models. The varieties were classified based on their physico-chemical, texture profile, rheological and gelatinization properties by multivariate analysis. The textural, rheological and gelatinization properties were significantly affected by the varieties (p<0.05). Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0.081 to 0.105 min −1 . Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness. The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model. The results showed that textural, rheological and gelatinization properties varied considerably among the varieties and besides the physico-chemical properties, interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties.

show abstract

“…Por esfriamento e/ou por armazenamento produzem-se diferentes transformações estruturais que, em seu conjunto, se definem como retrogradação (SANDERSON, 1981). Para se controlar propriedades reológicas finais de produtos alimentícios à base de amido, é necessário ter um bom conhecimento da influência da temperatura e seus efeitos no comportamento reológico do amido nos vários passos do processo (LAGARRIGUE; ALvAREZ, 2001). …”

Section: Introductionunclassified

Influência do tratamento térmico e da acidez no comportamento reológico de amidos nativos funcionais de milho cerosos orgânicos comerciais

Guerreiro¹,

Meneguelli²

2009

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

IntroduçãoProdutos elaborados, como molhos para salada, conservas, sobremesas, pratos prontos, dentre outros, passam por alguma etapa de bombeamento, esterilização, congelamento ou acidificação, durante o processamento. Um aditivo amplamente empregado nestes alimentos é o amido, utilizado na indústria de alimentos como agente espessante e gelificante (KUhN;SChLAUCh, 1994;MARqUES et al., 2006). Para resistir a estas condições estressantes, os amidos devem conservar suas propriedades funcionais como a textura inicial, não liberar água nem alterar cor, preservar aromas, resistir a ph baixo e a esterilização e ainda aumentar a vida de prateleira do produto. Em geral, o uso de amido nativo é limitado devido às perdas ou ao decréscimo de propriedades funcionais apresentando uma baixa resistência à tensão de cisalhamento, uma propensão à decomposição térmica e uma alta retrogradação e sinérese, que podem ocorrer durante ou após o processamento. Essas falhas podem ser superadas pela modificação do amido por métodos químicos, físicos ou enzimáticos. Os amidos são constituídos essencialmente por 2 α-poliglucanas, a amilose e a amilopectina. A amilose, que é uma molécula essencialmente linear de ligações (1→ 4) -α-D-glucose com um pequeno grau de ramificações (TAKEDA et al., 1987). A amilopectina é uma molécula altamente ramificada, na qual cadeias de (1→ 4)-α-Dglucanas são conectadas por ligações α(1→ 6) (ELLIS et al., 1998) com cadeias curtas como dupla hélice em clusters de caráter parcialmente cristalino (ZObEL, 1988, SINGh et al., 2003. O amido, quando aquecido em excesso de água, gelatiniza, passando por uma fase de transição de ordem-desordem, em que ocorrem a hidratação, a expansão e o rompimento granular e, ainda, a solubilização das moléculas de amido. Os géis de AbstractStarches are widely utilized in foodstuffs as salad dressing, sauce, and processed foods. however, the functional properties of native starches are affected by processes such as heat treatment, acidity, and high shear stress. Starches can be modified chemically in order to have characteristics required by industries, but not to attribute the food a "natural and safe" label. Another option is to obtain native starches resistant to food processing stress conditions. The objective of this paper is the evaluation of commercial native organic starches under food processing stress conditions such as heat treatment and acidity. Suspensions of native functional organic starches (9460 and 9560, National Starch, and Chemical Industry) were prepared at 5% concentration (w/v), acidified with 1M citric acid, or autoclaved at 121 °C for 30 minutes. The results were evaluated by optical microscopy, flow curve, and viscoelastic aspects which were obtained by steady and oscillatory rheology. The acidity and heat treatment increased the starch gels structure that resisted to the processing stress conditions. The starch gels exhibited non-newtonian (pseudoplastic) and thixotropic behavior. Flow data were fitted to the Power Law or herschel-bukley models. All sample...

show abstract

The rheology of starch dispersions at high temperatures and high shear rates: a review

Cited by 116 publications

References 47 publications

Tribology of swollen starch granule suspensions from maize and potato

Tribology of swollen starch granule suspensions from maize and potato

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch

Influência do tratamento térmico e da acidez no comportamento reológico de amidos nativos funcionais de milho cerosos orgânicos comerciais

Contact Info

Product

Resources

About