Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Devices
2.2. Substrate and Enzyme
2.3. Total Starch, Reducing Sugar and Hydrolysis Yield
2.4. Solvent Retention Capacity of Cassava Flour (SRC)
2.5. Ex-Situ Rheometry
2.6. In-Situ Rheometry
2.7. Viscosity Measurement of Initial Suspensions
2.8. Enzymatic Hydrolysis
2.9. Particle Size Distribution
3. Results and Discussions
3.1. Cassava Flour Characteristics
3.2. Rheology of Initial Flour Suspensions
3.3. Bioconversion Rate
3.4. Rheological Behavior during Hydrolysis
3.5. Particle Size Evolution during Hydrolysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Nomenclature
C | Torque (mixing system) | (N.m) |
dm | Dry matter content | (%) |
G′ | Elastic modulus | (Pa) |
G″ | Viscous modulus | (Pa) |
K | Consistency index | (Pa·sn) |
Kp | Power constant | (/) |
Ks | Metzner–Otto constant | (/) |
ms | Quantity of substrate | (g humid matter) |
n | Power-law index | (/) |
N | Rotation speed | (round per second) |
Np | Power number | (/) |
P | Power consumption | (W) |
Re | Reynolds number | (/) |
Shear rate | (s−1) | |
ρ | Density | (kg·m−3) |
µ | Viscosity | (Pa·s) |
τ | Shear stress | (Pa) |
τ0 | Yield stress | (Pa) |
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Parameters | CR075 | CR125 | CR250 | CR500 |
---|---|---|---|---|
Starch content (% dm) | 82.0 ± 1.0 a | 81.4 ± 0.7 a | 78.4 ± 1.3 b | 77.3 ± 0.8 b |
SRC (%) | 103.3 ± 0.5 a | 166.7 ± 1.8 b | 237.6 ± 1.2 c | 259.6 ± 0.9 d |
D[4,3] (µm) | 33.2 ± 0.4 a | 100.4 ± 1.2 b | 201.1 ± 2.1 c | 456.2 ± 8.9 d |
Concentration (% dm) | Coefficient | CR075 | CR125 | CR250 | CR500 |
---|---|---|---|---|---|
19.2 | n (/) | 0.70 | 0.44 | 0.48 | 0.37 |
K (Pa·sn) | 0.04 | 0.14 | 0.83 | 4.05 | |
r2 (/) | 0.99 | 0.99 | 0.96 | 0.94 | |
24.5 | n (/) | 0.66 | 0.41 | 0.36 | 0.23 |
K (Pa·sn) | 0.09 | 0.78 | 2.08 | 7.40 | |
r2 (/) | 0.99 | 0.99 | 0.99 | 0.99 | |
29.4 | n (/) | 0.61 | 0.39 | n.r | n.r |
K (Pa·sn) | 0.11 | 4.3 | |||
r2 (/) | 0.99 | 0.99 |
Hydrolysis Time (h) | CR075 | CR125 | CR250 | CR500 |
---|---|---|---|---|
6 | 30.2 ± 0.4 a | 28.5 ± 0.2 b | 28.2 ± 0.7 b | 26.0 ± 1.1 c |
12 | 46.3 ± 0.3 a | 38.5 ± 0.5 b | 38.4 ± 1.4 b | 37.5 ± 1.2 b |
24 | 61.6 ± 1.0 a | 58.4 ± 0.7 b | 54.8 ± 0.5 c | 52.9 ± 0.3 d |
48 | 77.2 ± 0.9 a | 76.6 ± 1.2 a | 69.2 ± 0.7 b | 66.9 ± 0.6 c |
72 | 90.7 ± 0.6 a | 89.5 ± 0.3 a | 79.3 ± 0.7 b | 78.0 ± 0.4 b |
Hydrolysis Time (h) | 0 | 0.75 | 2.25 | 4.25 | 10.25 | 17.75 |
---|---|---|---|---|---|---|
n (/) | 0.37 | 0.56 | 0.66 | 0.71 | 0.72 | 0.72 |
K (Pa·sn) | 4.05 | 0.85 | 0.59 | 0.47 | 0.44 | 0.45 |
r2 (/) | 0.94 | 0.99 | 0.97 | 0.96 | 0.92 | 0.98 |
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Nguyen, T.C.; Fillaudeau, L.; Anne-Archard, D.; Chu-Ky, S.; Luong, H.N.; Vu, T.T.; Nguyen, T.H.D.; Nguyen, V.H. Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions. Processes 2021, 9, 989. https://doi.org/10.3390/pr9060989
Nguyen TC, Fillaudeau L, Anne-Archard D, Chu-Ky S, Luong HN, Vu TT, Nguyen THD, Nguyen VH. Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions. Processes. 2021; 9(6):989. https://doi.org/10.3390/pr9060989
Chicago/Turabian StyleNguyen, Tien Cuong, Luc Fillaudeau, Dominique Anne-Archard, Son Chu-Ky, Hong Nga Luong, Thu Trang Vu, Thi Hoai Duc Nguyen, and Van Hung Nguyen. 2021. "Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions" Processes 9, no. 6: 989. https://doi.org/10.3390/pr9060989