Abstract
Using literature data we have studied the rheological behaviour of concentrated maltodextrins and starches. We show that much of their rheology, like zero shear viscosity and shear thinning behaviour, appears to be governed by the ratio of the glass transition temperature and actual temperature, Tg/T, as the scaling parameter. Via this scaling, we can apply time-temperature-solvent superposition principle, which is also validated for linear dynamic viscoelastic experiments at different temperatures, compositions, and moisture content. Furthermore, we show that the dynamic viscoelastic experiments follow the Marin-Graessley model, indicating that concentrated maltodextrins and starches behave as transient (entangled) networks.
Highlights
As we have found for the zero-shear viscosity of a multitude of carbohydrates, we shall investigate whether the rheology of concentrated maltodextrins and starches is governed by the scaling parameter Tg/T, which is the ratio of the glass transition temperature Tg and the actual temperature T, both given in Kelvin
For the zero-shear viscosity of carbohydrates, η0, we have shown that a universal master curve is obtained if the viscosity is plotted against Tg/ T
We investigate whether that a similar master curve can be obtained for maltodextrins that are charac terized by relatively long chain lengths, i.e. maltodextrins of low dextrose equivalent (DE = 2)
Summary
Knowledge of the rheology of concentrated polysaccharides is important for quite a number of food and pharmaceutical processes: expansion of starchy snacks (Kristiawan et al, 2019; Philipp et al, 2018; van der Sman & Broeze, 2014); extrusion of breakfast cereals (Lai & Kokini, 1991); 3D printing (Gholamipour-Shirazi et al, 2019; Liu et al, 2019); spray drying (Palzer, 2009; Siemons et al, 2020), hot melt extrusion (Aho et al, 2015; Paradkar et al, 2009) and powder stability (Sritham & Gunasekaran, 2017; Ubbink & Dupas-Langlet, 2020) In these applications rheology is important for a) flow through constric tions like feeding nozzles or dies, b) sintering/agglomeration of multiple droplets or threads, or c) resistance of the food matrix against the expansion of bubbles or cavities. Maltodextrins are often used as model systems for understanding com plex food processing like spray drying (Descamps et al, 2013; Gian francesco et al, 2010), powder stability and encapsulation (Dupas-Langlet et al, 2019; Ubbink, 2016; Ubbink & Dupas-Langlet, 2020).
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