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Production of starch aerogel in form of monoliths and microparticles

Baudron, Victor; Taboada, Martha; Gurikov, Pavel; Smirnova, Irina; Whitehouse, Steve

Pea and amylomaize starches were used to produce aerogel in form of monoliths and microparticles. The formation of starch gel was investigated, and we showed that each starch needed a different pasting temperature for its complete dissolution. The gelation kinetics was investigated with oscillatory rheometry for both systems as a function of the starch concentration. The gelation and retrogradation temperature of the starch gel were varied and its impact on the final aerogel evaluated. The emulsion gelation was carried out batch wise in a stirred vessel with different impeller geometries, concentrations of surfactant (Span80 and PGPR) and stirring rates. A particle size prediction approach based on idealized flow (Couette, 2D hyperbolic and turbulent) during the emulsification was proposed. A semi-continuous set-up for the emulsion gelation was developed in which the emulsification occurs in a single pass through a colloid mill and the gelation is triggered in-line with a counter-current heat exchanger.

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Verlagsausgabe §
DOI: 10.5445/IR/1000118079
Veröffentlicht am 24.04.2020
DOI: 10.1007/s00396-020-04616-5
Zitationen: 2
Web of Science
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 0303-402X, 1435-1536
KITopen-ID: 1000118079
Erschienen in Colloid & polymer science
Verlag Springer
Band 298
Seiten 477-494
Vorab online veröffentlicht am 16.03.2020
Nachgewiesen in Web of Science
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