Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

Wang, Y, Truong, T, Wang, B, Prakash, S and Bhandari, B 2018, 'Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses', Sugar Tech, vol. 20, no. 5, pp. 574-584.


Document type: Journal Article
Collection: Journal Articles

Title Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses
Author(s) Wang, Y
Truong, T
Wang, B
Prakash, S
Bhandari, B
Year 2018
Journal name Sugar Tech
Volume number 20
Issue number 5
Start page 574
End page 584
Total pages 11
Publisher Springer (India) Private Ltd.
Abstract Molasses is a highly viscous liquid that causes difficulty in transportation and other applications. Conversion of molasses into free-flowing powder can be an economic way to resolve this challenge and broaden its end-use. Maltodextrin is typically used as an effective carrier for drying of viscous liquid. The objective of this study was to investigate the rheological properties of molasses as affected by the addition of maltodextrin (DE 12) powder at various levels (1040% w/w). The apparent viscosity and dynamic moduli of both pure molasses and molassesmaltodextrin mixtures were characterized and modeled using power law at various temperatures. In general, the results showed that the addition of maltodextrin significantly increased the viscosity, storage modulus and loss modulus of the molasses, as well as the activation energy derived from viscosity versus temperature curves. The addition of maltodextrin increased glass transition temperature (T g) of the mixture solid. Such results are useful for further investigations on the direct mixing method using maltodextrin as an aid for the manufacturing process of dried molasses.
Subject Food Processing
Keyword(s) Maltodextrin
Molasses
Rheology
Temperature
Viscosity
DOI - identifier 10.1007/s12355-017-0570-2
Copyright notice © Society for Sugar Research & Promotion 2017
ISSN 0972-1525
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