X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties

Carbohydrate Polymers

Volumn 68, Issue 2, 2007, Pages 329-340

  Babin, P ^a,c   Della Valle, G ^b   Dendievel, R ^a   Lourdin, D ^b   Salvo, L ^a  

^a UNIV GRENOBLE ALPES   (France)

^b INRA   (France)

^c Sciences Computer Consultants ^*  (France)

Author keywords

Amylose; Cell size; Glass transition temperature; Image analysis; Melt viscosity; Stress at rupture

Indexed keywords

CELLS; GLASS TRANSITION; IMAGE ANALYSIS; MECHANICAL PROPERTIES; STARCH; TOMOGRAPHY; VISCOSITY; X RAYS;

CELL SIZE; MELT VISCOSITY; RUPTURE STRESS; STARCH FOAMS; X-RAY TOMOGRAPHY;

MOLECULAR STRUCTURE;

EID: 33847382397     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.12.005     Document Type: Article

References (36)

1. Alavi S.H., Rizvi S.S.H., and Harriott P. Process dynamics of starch based cellular foams produced by supercritical fluid extrusion. II: numerical simulation and experimental evaluation. Food Research International 36 (2003) 321-330
2. Amon M., and Denson C.D. A study of the dynamics of the growth of closely spaced spherical bubbles. Polymer Engineering and Science 24 (1984) 1026-1034
3. Babin P., Della Valle G., Chiron H., Cloetens P., Hoszowska J., Pernot P., et al. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science 43 (2006) 393-397
4. Bizot H., Le Bail P., Leroux B., Davy J., Roger P., and Buléon A. Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds. Carbohydrate Polymers 32 (1997) 33-50
5. Chanvrier, H. (2004). Materiaux a base de biopolymers du maïs: elaboration et comportment mecanique. Universite de Nantes. Ph.D. Thesis, 164p.
6. Chanvrier H., Colonna P., Della Valle G., and Lourdin D. Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state. Carbohydrate Polymers 59 1 (2005) 109-119
7. Dealy J.M., and Wissbrun K.F. Melt rheology and its role in plastics processing (1989), Van Nostrand Reinhold, New York 665p
8. Della Valle G., Buleon A., Carreau P., Lavoie P.-A., and Vergnes B. Relationship between structure and viscoelastic properties of plasticized starches. Journal of Rheology 42 (1998) 507-525
9. Della Valle G., Colonna P., Patria A., and Vergnes B. Influence of amylose content on the viscous behaviour of low hydrated molten starches. Journal of Rheology 40 3 (1996) 347-362
10. Della Valle G., Vergnes B., Colonna P., and Patria A. Relations between rheological properties of molten starches and their expansion behaviour in extrusion. Journal of Food Engineering 31 (1997) 277-296
11. Desrumaux A., Bouvier J.M., and Burri J. Corn grits particle size and distribution effects on the characteristics of expanded extrudates. Journal of Food Sciences 63 (1998) 857-863
12. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., Dreossi D., et al. 3D quantitative analysis of bread crumb by X-ray tomography. Journal of Food Science 70 (2005) 265-272
13. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., Montanari F., et al. A novel approach to the study of bread prorous structure: phase-contrast X-ray microtomography. Journal of Food Science 69 (2004) 38-43
14. Fan J., Mitchell J.R., and Blanshard J.M.V. A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion. Journal of Food Engineering 23 (1994) 337-356
15. Fazekas A., Dendievel R., Salvo L., and Brechet Y. Effect of microstructural topology upon the stiffness and strength of 2D cellular structures. International Journal of Mechanical Sciences 44 (2002) 2047-2066
16. Gendron R., Huneault M., Tatibouët J., and Vachon C. Foam extrusion of polystyrene blown with HFC-134a. Cellular Polymers 21 (2002) 315-341
17. Gibson L.J., and Ashby M.F. Cellular solids. 2nd ed. (1997), Cambridge University Press, Cambridge, UK
18. 2. Polymer Engineering and Science 42 (2002) 2094-2106
19. Hayter A.L., Smith A.C., and Richmond P. The mechanical properties of extruded food foams. Journal of Material Science 21 (1986) 3729-3736
20. Kokini J.L., Chang C.N., and Lai L.S. The role of rheological properties on extrudate expansion. In: Kokini J.L., Ho C.T., and Karwe M.V. (Eds). Food Extrusion, Science and Technology (1992), Marcel Dekker, New York 631-652
21. Lee S.T. Nucleation in foam extrusion. Journal of Cellular Plastics 37 (2001) 221-230
22. Lim, K. S. & Barigou, M. (20024). X-ray computed tomography of cellular food products. Food Research International, 37, 1001-1012.
23. Liu Z., Chuah C.S.L., and Scanlon M.G. Compressive elastic modulus and its relationship to thestructure of a hydrated starch foam. Acta Materialia 51 (2003) 365-371
24. Liu Z., and Scanlon M.G. Scaling Young's modulus of cellular solids. Journal of Material Science Letters 22 (2003) 547-548
25. Lourdin D., Della Valle G., and Colonna P. Influence of amylose content on starch films and foam. Carbohydrate Polymers 27 (1995) 261-270
26. Maire E., Fazekas A., Salvo L., Dendievel R., Youssef S., Cloetens P., et al. X-ray tomography applied to the characterization of cellular materials. Related Finite Element modeling problems. Composite Science and Technology 63 (2003) 2431-2443
27. Martin O., Avérous L., and Della Valle G. In line determination of plasticized wheat starch viscous behaviour: impact of processing. Carbohydrate Polymers 53 (2003) 169-182
28. Onck P.R. Scale effects in cellular materials. MRS Bulletin (2003) 279-283
29. 2. Polymer Engineering and Science 38 (1998) 1812-1823
30. Rouillé J., Della Valle G., Devaux M.F., Marion D., and Dubreil L. French bread loaf volume variations and digital image analysis of crumb grain changes induced by the minor components of wheat flour. Cereal Chem. 82 (2005) 20-27
31. Trater, M., Alavi, S. & Rizvi, S.S.H. Use of non invasive X-ray microtomography for characterizing microstructure of extrudd biopolymer foams. Food Research International, 38, 709-719.
32. Tuladhar T.R., and Mackley M.R. Experimental observations and modelling relating to foaming and bubble growth from pentane loaded poystyrene melts. Chemical Engineering Science 59 (2004) 5997-6014
33. Vergnes B., Della Valle G., and Tayeb J. A specific slit die rheometer for extruded starchy products. Design, validation and application to maize starch. Rheology Acta 32 (1993) 465-476
34. Warburton S.C., Donald A.M., and Smith A.C. The deformation of brittle starch foams. Journal of Material Science 25 (1990) 4001-4007
35. Warburton S.C., Donald A.M., and Smith A.C. Structure and mechanical properties of brittle starch foams. Journal of Material Science 27 (1992) 1469-1474
36. Whitworth M., and Alava J.M. Non destructive imaging of bread and cake structure during baking. In: Cauvain S.P., Salmon S.S., and Young L.S. (Eds). Using cereal science and technology for the benefit of consumers (2004), Woodhead Publishing, Cambridge, UK 221-231