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From a swollen granule to a suspension: shear flow behaviour of a physically modified starch

Abstract : Starch used as a food thickener is interesting for its nutritional value but also because it offers better flavour perception when compared to other food thickeners such as hydrocolloids. This latter property seems to be linked to the ability of the product to mix in the mouth and thus to the diffusion of the tastants to the receptors. A suggested parameter that could reflect the ability to mix in the mouth and allow differentiating food thickeners is the break-up of a droplet submitted to simple shear. The aim of this study is to understand the behaviour of a swollen-in-water starch suspension droplet and compare it to the behaviour of a known fluid droplet, an aqueous solution of hydroxypropylmethyl cellulose (HPMC). The droplets placed in an immiscible fluid (silicon oil) are submitted to a simple shear flow using a counter rotating shear cell. The break-up conditions of a starch suspension droplet are studied in detail and compared to the HPMC solution droplet. The break-up mechanism of the suspension droplet is different from that of the HPMC solution droplet. The deformation of the suspension droplet was explained by the rheological behaviour of the suspension and the deformation of a single swollen starch granule submitted to shear.
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Submitted on : Tuesday, February 10, 2009 - 4:00:06 PM
Last modification on : Wednesday, November 17, 2021 - 12:28:14 PM
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  • HAL Id : tel-00360192, version 1


Mélinda Desse. From a swollen granule to a suspension: shear flow behaviour of a physically modified starch. Mechanics []. École Nationale Supérieure des Mines de Paris, 2008. English. ⟨tel-00360192⟩



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