Simultaneous and sequential estimation of kinetic parameters in a starch viscosity model

Journal of Food Engineering

Volumn 114, Issue 3, 2013, Pages 313-322

  Sulaiman, Rabiha ^a,b,c   Dolan, Kirk D ^b,c   Mishra, Dharmendra K ^a,d  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Michigan State University   (United States)

^c Michigan State University   (United States)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Brookfield viscometer; Inverse problem; Nonlinear parameter estimation; Pasting curve; Rapid visco analyzer (RVA); Starch viscosity model

Indexed keywords

DATA ACQUISITION; INVERSE PROBLEMS; LEAST SQUARES APPROXIMATIONS; RHEOMETERS; STARCH; VISCOMETERS; VISCOSITY; VISCOSITY MEASUREMENT;

BROOKFIELD VISCOMETERS; NONLINEAR PARAMETER ESTIMATION; PASTING CURVE; RAPID VISCO ANALYZERS; VISCOSITY MODELING;

PARAMETER ESTIMATION;

ZEA MAYS;

EID: 84874897306     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.016     Document Type: Article

References (25)

1. Ahmed, J., Ramaswamy, H.S., Ayad, A., Alli, I., 2008. Thermal and dynamic rheology of insoluble starch from basmati rice. Food Hydrocolloids 22 (2), 278-287. (Pubitemid 47243770)
2. Beck, J.V., Arnold, K.J., 1977. Parameter Estimation in Engineering and Science. John Wiley & Sons, New York.
3. Beck, J.V., Arnold, K.J., 2007. Parameter Estimation in Engineering and Science Revised Chapter 6. Beck Engineering Consultants Company, jvb@BeckEng.com 1935 Danbury West, Okemos MI, 48864.
4. Briggs, J.L., Steffe, J.F., 1996. Mixer viscometer constant (k) for the Brookfield small sample adapter and flag impeller. Journal of Texture Studies 27 (6), 671-677. (Pubitemid 126330823)
5. Datta, A.K., 1993. Error-estimates for approximate kinetic-parameters used in food literature. Journal of Food Engineering 18 (2), 181-199.
6. Dolan, K.D., 2003. Estimation of kinetic parameters for nonisothermal food processes. Journal of Food Science 68 (3), 728-741. (Pubitemid 36453463)
7. Dolan, K.D., Steffe, J.F., 1990. Modeling rheological behavior of gelatinizing starch solutions using mixer viscometry data. Journal of Texture Studies 21 (3), 265-294.
8. Dolan, K.D., Yang, L., Trampel, C.P., 2007. Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods. Journal of Food Engineering 80 (2), 581-593. (Pubitemid 44879705)
9. Hazelton, J.L., Walker, C.E., 1996. Temperature of liquid contents in RVA cans during operation. Cereal Chemistry 73 (2), 284-289. (Pubitemid 27079343)
10. Lagarrigue, S., Alvarez, G., 2001. The rheology of starch dispersions at high temperatures and high shear rates: a review. Journal of Food Engineering 50 (4), 189-202. (Pubitemid 33034192)
11. Lai, K.P., Steffe, J.F., Ng, P.K.W., 2000. Average shear rates in the rapid visco analyser (RVA) mixing system. Cereal Chemistry 77 (6), 714-716.
12. Lillford, P.J., Edwards, M.F., 1997. Clean technology in food processing Philosophical Transactions of the Royal Society of London Series. A-Mathematical Physical and Engineering Sciences 355 (1728), 1363-1371.
13. Liu, H.S., Li, M., Chen, P., Yu, L., Chen, L., Tong, Z., 2010. Morphologies and thermal properties of hydroxypropylated high-amylose corn starch. Cereal Chemistry 87 (2), 144-149.
14. Mishra, D.K., Dolan, K.D., Yang, L., 2008. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating. Journal of Food Science 73 (1), E9-E15.
15. Mishra, D.K., Dolan, K.D., Yang, L., 2009. Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace. Journal of Food Process Engineering 34 (4), 1220-1233.
16. Mohamed, I.O., 2009. Simultaneous estimation of thermal conductivity and volumetric heat capacity for solid foods using sequential parameter estimation technique. Food Research International 42 (2), 231-236.
17. Morgan, R.G., 1979. Modeling the effects of temperature-time history, temperature, shear rate and moisture on viscosity of defatted soy flour dough. Ph.D. dissertation. Agricultural Engineering. Texas A&M University., 1-114.
18. Morgan, R.G., Steffe, J.F., Ofoli, R.Y., 1989. A generalized rheological model for extrusion modeling of protein doughs. Journal of Food Process Engineering 11, 55-78.
19. Motulsky, H., Christopoulos, A., 2004. Fitting Models to Biological Data using Linear and Nonlinear Regression: A Practical Guide to Curve Fitting. Oxford University Press, Oxford, New York.
20. Okechukwu, P.E., Rao, M.A., 1996. Kinetics of cowpea starch gelatinization based on granule swelling. Starch-Starke 48 (2), 43-47. (Pubitemid 126621230)
21. Schwaab, M., Pinto, J.C., 2007. Optimum reference temperature for reparameterization of the Arrhenius equation. Part 1: problems involving one kinetic constant. Chemical Engineering Science 62 (10), 2750-2764. (Pubitemid 46603181)
22. Spigno, G., De Faveri, D.M., 2004. Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate. Journal of Food Engineering 62 (4), 337-344.
23. Steffe, J.F., 1996. Rheological Methods in Food Process Engineering, second ed. Freeman Press, East Lansing, MI.
24. Steffe, J.F., Daubert, C.R., 2006. Bioprocessing Pipelines: Rheology and Analysis. Freeman Press, East Lansing, MI, USA, 1-32.
25. Thomas, D.J., Atwell, W.A., 1999. Starches. Eagan Press Handbook Series, St. Paul, Minnesota, USA. American Association of Cereal Chemists.