Pea and amylomaize starches were used to produce aerogel in form of monoliths and microparticles. The formation of starch gel was investigated, and we showed that each starch needed a different pasting temperature for its complete dissolution. The gelation kinetics was investigated with oscillatory rheometry for both systems as a function of the starch concentration. The gelation and retrogradation temperature of the starch gel were varied and its impact on the final aerogel evaluated. The emulsion gelation was carried out batch wise in a stirred vessel with different impeller geometries, concentrations of surfactant (Span80 and PGPR) and stirring rates. A particle size prediction approach based on idealized flow (Couette, 2D hyperbolic and turbulent) during the emulsification was proposed. A semi-continuous set-up for the emulsion gelation was developed in which the emulsification occurs in a single pass through a colloid mill and the gelation is triggered in-line with a counter-current heat exchanger. Graphical abstract .

中文翻译：

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生产整料和微粒形式的淀粉气凝胶

豌豆和淀粉淀粉用于生产整料和微粒形式的气凝胶。研究了淀粉凝胶的形成，我们发现每种淀粉需要不同的糊化温度才能完全溶解。用振荡流变测定法研究了作为淀粉浓度函数的两种系统的凝胶化动力学。淀粉凝胶的凝胶化和凝沉温度是变化的，并且评估了其对最终气凝胶的影响。乳液凝胶化在具有不同叶轮几何形状、表面活性剂浓度（Span80 和 PGPR）和搅拌速率的搅拌容器中分批进行。提出了一种基于乳化过程中理想化流动（Couette、二维双曲线和湍流）的粒度预测方法。开发了一种用于乳液凝胶化的半连续设置，其中乳化发生在一次通过胶体磨的过程中，凝胶化是通过逆流换热器在线触发的。图形概要 。