Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 432667
Title Formation of oil droplets in plasticized starch matrix in simple shear flow
Author(s) Emin, M.A.; Hardt, N.A.; Goot, A.J. van der; Schuchmann, H.P.
Source Journal of Food Engineering 112 (2012)3. - ISSN 0260-8774 - p. 200 - 207.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) polymer blends - rheological properties - newtonian drop - thermoplastic starch - extrusion-cooking - molecular-weight - sunflower oil - steady shear - corn starch - deformation
Abstract This paper describes the effect of simple shear flow on the formation of triglyceride oil droplets in a plasticized starch matrix. An in-house developed shearing device was used that enabled the application of controlled shear flow and rheological characterization of the native maize starch–triglyceride blends at shear stresses of up to 37 kPa. Due to the high viscosity of starch matrix, the viscosity ratio of the continuous starch phase and the dispersed triglyceride phase varied between 10-7 and 10-5. It was possible to create small droplets with a droplet diameter of 2.1 µm using simple shear flow only. An increase in shear rate had no influence on droplet diameter. However, an increase in oil content led to a vast increase in droplet diameter indicating the occurrence of coalescence. The results further show that the maximum stable droplet size in plasticized starch is significantly smaller (up to 100 times) than the predicted values for a Newtonian matrix. The differences of plasticized starch to Newtonian matrices are discussed in detail.
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