TY - JOUR N2 - In this paper starch gelatinisation in Couette-Taylor flow (CTF) apparatus (equipped with a water heat jacket) has been investigated. CTF (characterised by the presence of Taylor vortices) provides good environment for gelatinisation, e.g. effective mixing, fast heat transfer, positive influence on starch rheological properties. During experiments starch gelatinisation degree and starch swelling has been studied. It was accompanied by temperature measurements performed along the apparatus. Additionally, starch gelatinisation was investigated by computer simulation. A complete starch gelatinisation was obtained for the shortest investigated residence time in the apparatus when the temperature in the heat jacket was above 85 °C. Nevertheless, it seems that it is still possible to reduce a residence time value, as well as, the value of Thj, but it may require some acceleration of rotor rotation. The swelling degree of gelatinised starch increased with growing values of residence time, rotor rotation and process temperature. Heat transferred could be affected by the structure of the Taylor vortex flow. No significant destruction of starch granules was observed during the treatment in Couette-Taylor flow apparatus. A quite satisfactory agreement between computer simulation and experiments results was achieved. L1 - http://www.czasopisma.pan.pl/Content/84622/PDF/03-paper-Hubacz.pdf L2 - http://www.czasopisma.pan.pl/Content/84622 PY - 2011 IS - No 4 December EP - 279 DO - 10.2478/v10176-011-0021-7 KW - starch gelatinisation KW - Couette-Taylor flow KW - computer simulation A1 - Hubacz, Robert A1 - Buczyńska, Monika PB - Polish Academy of Sciences Committee of Chemical and Process Engineering DA - 2011 T1 - Starch gelatinisation in Couette-Taylor flow apparatus SP - 267 UR - http://www.czasopisma.pan.pl/dlibra/publication/edition/84622 T2 - Chemical and Process Engineering ER -