Details

Title

Thermal treatment of starch slurry in Couette-Taylor flow apparatus

Journal title

Chemical and Process Engineering

Yearbook

2017

Numer

No 3

Publication authors

Divisions of PAS

Nauki Techniczne

Publisher

Polish Academy of Sciences Committee of Chemical and Process Engineering

Date

2017

Identifier

ISSN 0208-6425

References

Singh (2009), in amylopectin structure thermal and pasting properties of starches from wheat varieties / lines Bio, Diversity Int J, 298, doi.org/10.1016/j.ijbiomac.2009.06.005 ; Dłuska (2010), Regimes of multiple mmulsions of type in the continuous Couette flow contactor, Chem Eng Technol, 113, doi.org/10.1002/ceat.200900278 ; Masuda (2013), Process intensification pf continuous starch hydrolysis with a Couette flow reactor, Chem Eng Res Des, 11, doi.org/10.1016/j.cherd.2013.08.026 ; Brandam (2003), original kinetic model for the enzymatic hydrolysis of starch during mashing, Biochem Eng J, 13, doi.org/10.1016/S1369-703X(02)00100-6 ; Ramezani (null), Experimental measurement of oxygen mass transfer and bubble size distribution in and air - water multiphase Couette vortex bioreactor, Chem Eng J, 2015, doi.org/10.1016/j.cej.2015.05.007 ; Lagarrigue (2008), Swelling kinetics of waxy maize and maize starches at high temperatures and heating rates, null, 73, doi.org/10.1016/j.carbpol.2007.11.018 ; Hubacz (2016), Starch granules swelling during gelatinization in Couette flow apparatus Proceedings of the nd of Chemical and September, Process Engineering, 22, 5. ; Patel (2006), Effect of heating rate on starch granule morphology and size, null, 381, doi.org/10.1016/j.carbpol.2006.01.028 ; Hellwig (1998), rachunku prawdopodobieństwa i statystyki matematycznej thedition, null, 13. ; Sakonidou (2003), Mass transfer limitations during starch gelatinization, null, 53, doi.org/10.1016/S0144-8617(03)00010-9 ; Malumba (2013), The swelling behaviour of wheat starch granules during isothermal and non - isothermal treatments, Food Eng, 114, doi.org/10.1016/j.jfoodeng.2012.08.010 ; Dłuska (2000), Mass transfer in the two - phase helicoidal contactor, Chem, 21, 103. ; Hubacz (2013), Intensification of starch processing using apparatus with flow, Food Process Eng, 36, 774, doi.org/10.1111/jfpe.12046 ; Mayra (null), Agglomeration of Ni - Rich hydroxide in reaction crystallization : Effect of Taylor vortex dimension and intensity, Growth Des, 2015, doi.org/10.1021/cg501727v ; Rao (1997), Da Rheological behaviour of heated starch dispersions in excess water : role of starch granule, null, 33, doi.org/10.1016/S0144-8617(97)00025-8 ; Baks (2007), Soest Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations, null, 67, doi.org/10.1016/j.carbpol.2006.06.016 ; Hubacz (2011), Starch gelatinisation in flow apparatus, Chem Process Eng, 267, doi.org/10.2478/v10176-011-0021-7

DOI

10.1515/cpe-2017-0027

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