Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 656-662

  Schröder, Jewe ^a   Kraus, Stefan ^a   Rocha, Bruna Bertolla ^a   Gaukel, Volker ^a   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Abel inversion; Atomizer geometry; Drop size distribution; Effervescent atomization; Gelatinization; Starch

Indexed keywords

ABEL INVERSION; ATOMIZATION GAS; CORN STARCH; DROP SIZE; DROP SIZE DISTRIBUTION; DROP SIZE MEASUREMENTS; EFFERVESCENT ATOMIZATION; EXTERNAL MIXING; GAS INJECTION; GELATINIZATION; GLASS BEAD; HIGH-VISCOUS LIQUIDS; LIQUID VISCOSITY; RADIAL POSITION; RHEOLOGICAL PROPERTY; STARCH SUSPENSION;

GELATION; RHEOLOGY; SIZE DETERMINATION; SIZE DISTRIBUTION; STARCH; SUSPENSIONS (FLUIDS); VISCOSITY;

ATOMIZATION;

ZEA MAYS;

EID: 79955877873     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.028     Document Type: Article

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