Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation

Scaling relations in rheology of concentrated starches and maltodextrins

“…For the other model parameters in Eq. ( 6) we take well established values, as indicated in several studies (D'Haene & Van Liederkerke, 1996;Van der Sman & Meinders, 2011;Normand et al, 2019;Siemons et al, 2020). Furthermore, we note that the use of predicted T g values, as based on Couchman-Karasz, has the advantage of averaging out unavoidable statistical fluctuations in the experimental values, and thus increases the accuracy of the constructed master curve.…”

“…maltodextrins of low dextrose equivalent (DE = 2). Experimental data are obtained from the following data sources (Sillick & Gregson, 2009;Dupas-Langlet et al, 2019;Normand et al, 2019). In these studies the actual values of T g of the measured mixtures are not given, but they have been fitted with either Gordon-Taylor or Couchman-Karasz.…”

“…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.…”