Intensification of Starch Processing Using Apparatus with Couette-Taylor Flow
Intensification of Starch Processing Using Apparatus with Couette-Taylor Flow
复制标题
使用库埃特-泰勒流设备强化淀粉加工
DOI：
10.1111/jfpe.12046
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发表时间：
2013
影响因子：
3
通讯作者：
Ewa Dluska
中科院分区：
文献类型：
--
作者：
Robert Hubacz;Naoto Ohmura;Ewa Dluska
以泰勒旋涡为特征的Couette-Taylor Flow(CTF)可确保淀粉浆料的有效混合、快速传热和改善其流变性。因此，这种流动方式有望为淀粉加工提供有利条件。为了检验如何强化这一过程，在两种不同体积的CTF装置上进行了淀粉糊化的实验研究和计算机模拟。结果表明，在设备体积较小的情况下，在较低的温度或较低的转子旋转频率下可获得较高的糊化度。设备体积的增大保证了糊化淀粉产量的提高，减少了与转子旋转有关的机械能的耗散，但也放大了不利的入口和重力效应。为了克服这两种负面影响，需要提高转子频率。实际应用起始糊化是食品工业中经常遇到的过程，例如食品杀菌或淀粉水解。因此，在消费者对天然食品的兴趣与日俱增的背景下，一种新的淀粉加工方法可能会很有趣。预计CTF设备能够处理比工业环境中通常使用的喷射锅或盘管加热器更浓的淀粉浆液。在CTF设备中的处理过程中，淀粉颗粒也应该比在挤出机中的处理过程中的损伤更小。本文的研究结果对CTF装置中淀粉糊化过程的强化和放大具有一定的指导意义，并将在今后的工作中推广到淀粉糊化与酶解同时进行。
Couette–Taylor flow (CTF), which is characterized by the presence of Taylor vortices, ensures effective mixing, fast heat transfer and improved rheological properties of starch slurry. Therefore, this type of flow can be expected to provide favorable conditions for starch processing. In order to check how to intensify the process, starch gelatinization has been studied experimentally and using computer simulation in two CTF apparatuses of different volumes. The results show that, when the volume of apparatus was small, high value of degree of starch gelatinization could be achieved at relatively low temperature or at relatively low rotor rotation frequency. The increase in the apparatus volume ensures higher rate of gelatinized starch production and the reduction in dissipation of mechanical energy connected with rotor rotation, however, it also amplifies the detrimental inlet and gravitation effects. To overcome both of these negative effects, the increase in the rotor frequency is required.Practical ApplicationStarch gelatinization is a process frequently encountered in food industry, e.g., food sterilization or starch hydrolysis. Therefore, a new way of starch processing could be interesting in the context of growing consumer interest in natural food. It is expected that CTF apparatus could enable to process much more concentrated starch slurry than a jet cooker or coil heater typically used in industrial setting. Starch granules should also be less damaged during treatment in CTF apparatus than in an extruder. The results presented in this paper are relevant for process intensification and scale‐up of starch gelatinization in CTF apparatus and will be extended to simultaneous starch gelatinization with enzymatic hydrolysis in the future work.