Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory
R.G.M. van der Sman, Marcel B.J. Meinders
Soft Matter
Abstract
In this paper we analyse the phase and state transitions of starch and other glucose homopolymers and oligomers using the free volume extension of the Flory–Huggins theory by Vrentas and Vrentas, combined with the Couchman–Karasz theory for the glass transition. Using scaling relations of model parameters with molar weight we have obtained accurate predictions of moisture sorption and the freezing, boiling, and melting data obtained from literature for starch, dextrans, pullulan and maltodextrins. With the estimated model parameters we can construct the complete state diagram for starch, which can now be used as a quantitative tool for design and analysis of food structuring processes.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
starch-water mixtures can predict moisture sorption and freezing, boiling, and melting data
“Using scaling relations of model parameters with molar weight we have obtained accurate predictions of moisture sorption and the freezing, boiling, and melting data obtained from literature for starch...”
starch-water mixtures can be analyzed using Flory–Huggins free volume theory
“In this paper we analyse the phase and state transitions of starch and other glucose homopolymers and oligomers using the free volume extension of the Flory–Huggins theory by Vrentas and Vrentas, comb...”