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首页> 外文期刊>Biotechnology Progress >Starch gelatinization in coiled heaters
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Starch gelatinization in coiled heaters

机译：盘绕加热器中的淀粉糊化

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摘要

A gelatinizing model food derived from a 5% w/w cross-linked waxy maize starch suspension was simulated in coiled heaters to assess the impact of centrifugal forces on flow and heat transfer. For four coil diameters (D = 0.25, 1, 2.5, and infinity m) and three flow rates ((w) over bar = 0.5, 1, and 2 m/s), heat transfer, viscous development, and the severity of channeling were evaluated. Increasing curvature proved to suppress channeling as a result of more uniform heating and gelatinization. The maximum attainable viscosity was also higher, implying a lower starch consumption for a target viscosity. Higher flow rates necessitated longer heaters, and the maximum viscosity decreased. Moderate product velocities are therefore recommended.
机译：在盘绕加热器中模拟了从5％w / w交联蜡状玉米淀粉悬浮液衍生的糊化模型食品，以评估离心力对流动和传热的影响。对于四种盘管直径（D = 0.25、1、2.5和无穷大m）和三种流速（bar上的（w）= 0.5、1和2 m / s），传热，粘性发展以及通道的严重性被评估。事实证明，曲率的增大可抑制由于更均匀的加热和糊化而产生的窜动。最大可获得粘度也较高，这意味着目标粘度下的淀粉消耗量较低。较高的流速需要更长的加热器，并且最大粘度降低。因此，建议使用中等速度的产品。

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