Production of starch aerogel in form of monoliths and microparticles

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. [Figure not available: see fulltext.]

Subjects

Aerogel

Amylomaize

Emulsion

Gelation

Pasting

Pea

Rheometry

Starch

DDC Class

600: Technik

Funding(s)

Projekt DEAL

More Funding Information

Nestlé Product Technology Centre York for the financial support.

Lizenz

https://creativecommons.org/licenses/by/4.0/

Name

Baudron2020_Article_ProductionOfStarchAerogelInFor.pdf

Size

3.88 MB

Format

Adobe PDF

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Production of starch aerogel in form of monoliths and microparticles