Control of Porosity and Expansion in Starch Extrusion by Monitoring Pressure at Die Outlet

2009 ◽  
Vol 45 (1) ◽  
pp. 67-82 ◽  
Author(s):  
Andrew G. Plews ◽  
Alan Atkinson ◽  
Torsten Trampe ◽  
Scott Mcgrane
Keyword(s):  
Starch Extrusion

Thermoplastic extrusion in biotechnology of starch-containing raw materials

2021 ◽  
pp. 60-61
Author(s):  
Антон Юрьевич Шариков ◽  
Виктор Витальевич Иванов ◽  
Мария Валентиновна Амелякина ◽  
Дарья Викторовна Поливановская
Keyword(s):  
Raw Materials ◽  
Dextrose Equivalent ◽  
Starch Extrusion

Рассмотрены основные аспекты использования экструзии крахмалсодержащего сырья как стадии его подготовки к биоконверсии. Показана возможность получения гидролизатов с концентрацией сухих веществ до 50-60 %, декстрозным эквивалентом мальтодекстринов 20-40, глюкозных сиропов - до 95 ДЭ. The main aspects of using starch extrusion as a pretreatment stage for subsequent bioconversion are discussed. The possibility of obtaining hydrolysates with solids up to 50-60% is shown. The dextrose equivalent of maltodextrins obtained after the extrusion pretreatment step was 20-40. DE of glucose syrups reached 95.

Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Marcin Mitrus ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Ewa Gondek ◽  
Leszek Mościcki
Keyword(s):  
Moisture Content ◽  
Process Parameters ◽  
Potato Starch ◽  
Pasting Properties ◽  
Process Temperature ◽  
Confocal Laser ◽  
Process Conditions ◽  
Extrusion Cooking ◽  
Starch Extrusion ◽  
Scanning Electron

Abstract The aim of the work was to investigate the effect of extrusion-cooking process conditions on the structure and pasting properties of starch extrudates. In addition, the extrudates structure was observed using scanning electron microscopy (SEM) and confocal laser microscopy (CSLM). Wheat, corn and potato starch were extrusion-cooked with different process parameters (moisture content, screw speed, process temperature) in a single screw extruder. Results showed influence of the process parameters on extruded starches pasting properties. Viscosity measurements indicated that water content during starch extrusion is more important than process temperature. The extrudates structure observed with scanning electron and confocal laser microscopes showed that the main effect of extrusion-cooking was loss of the crystalline structure of the starch and the formation of a cellular structure of the extrudates. In extrudates processed at higher starch moisture content reduced the quantity and diameters of created cells was observed.

scholarly journals Scaling-Up of Thermoplastic Starch Extrusion

2010 ◽  
pp. 219-229
Author(s):  
Leon P. B. M. Janssen ◽  
Leszek Moscicki
Keyword(s):  
Scaling Up ◽  
Thermoplastic Starch ◽  
Starch Extrusion

scholarly journals Contributions for Producing Biodegradabile Shock Absorbent Packaging

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Nicolae CIOICA ◽  
Maria TOMOAIA-COTIŞEL ◽  
Mihaela NAGY ◽  
Ossi HOROVITZ ◽  
Constantin COŢA
Keyword(s):  
Large Class ◽  
Corn Starch ◽  
Biodegradable Plastics ◽  
Technological Parameters ◽  
Technical Requirements ◽  
Research Institutes ◽  
Manufacture Process ◽  
Starch Extrusion ◽  
Loose Fill

Making biodegradable plastics is a concern of recent years, research in this field from universities, research institutes and enterprises are continuously developing. Biodegradable loose fill shock absorbent packaging are also part of the large class of biodegradable plastics and it is necessary for them to ensure, besides biodegradability, a number of technical requirements deriving from their utilization purposes: protection of breakable products during handling and transport. Packaging properties depends on both the type and proportion of materials that are part of the formula and the technology used in its manufacture, process characterized by certain technological parameters. This paper presents some results obtained making a biodegradable loose fill packaging by corn-starch extrusion in the presence of plasticizers.

Study of water absorption capability of swellable starch

2021 ◽  
Vol 9 (16) ◽  
pp. 205-211
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Liudmyla Zajchuk ◽  
Mariia Yarmolyuk ◽  
...  
Keyword(s):  
Water Absorption ◽  
Corn Starch ◽  
Absorption Capacity ◽  
Convective Drying ◽  
Solution Temperature ◽  
Water Absorption Capacity ◽  
Priority Task ◽  
Starch Extrusion ◽  
Different Temperatures ◽  
Formed Structure

Usually for the production of swellable starch extrusion treatment or drying on a drum roller dryer are used. The properties of swellable starch with a newly formed structure are evaluated mainly by the water absorption capacity in water under the action of temperature. The ability of swellable starch to thicken, stabilize, bind and enamel various food and non-food products depends on this indicator. The study of the index of water absorption capacity (WAC) of swellable starch obtained by our improved technology based on the use of convective dryer is an urgent and priority task. Research methodology. Control – extruded corn starch. Samples of swellable starch obtained by preparation of starch suspensions of different concentrations of 25, 30, 35 and 40 % were dried under conditions of two-stage convective drying, crushed and sieved. Research results. The obtained samples of swellable starch differ in the value of WAC. It is shown that the WAC of swellable starch affects not only the method of its production but also affects the concentration of starch suspension (SS) from which the samples of swellable starch were made. The obtained value of the approximation coefficient shows that the strongest bond (value - 1) has a sample of swellable starch obtained by convective drying from a concentration of SS 25 %. Conclusions. The WAC of extruded and swellable starch samples obtained by convective drying from different concentrations of SS from 25 to 40 % was investigated. It is shown that at a temperature of 20 °С the lowest value of WAC has swellable starch obtained from 25 % of the concentration of SS and the highest value in 35 % of the concentration of SS. Low strength of the newly formed structure is detected by samples at different temperatures, in particular, extruded starch and a sample obtained from SS 25 % at an aqueous solution temperature of 40-50 °C, a sample obtained from SS 30 % at 60 °C, a sample obtained from SS 35 % at temperature of 40 °C, the sample was obtained from SS 40 % at temperatures of 30 and 50 °C.

Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase

2013 ◽  
Vol 97 (2) ◽  
pp. 551-557 ◽  
Author(s):  
M. Kapelko ◽  
T. Zięba ◽  
A. Gryszkin ◽  
M. Styczyńska ◽  
A. Wilczak
Keyword(s):  
Starch Hydrolysis ◽  
Starch Extrusion

scholarly journals Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

2021 ◽  
Vol 11 (19) ◽  
pp. 9169
Author(s):  
Tomasz Zięba ◽  
Dominika Solińska ◽  
Artur Gryszkin ◽  
Małgorzata Kapelko-Żeberska ◽  
Bartosz Raszewski ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Potato Starch ◽  
Chemical Agent ◽  
Amylolytic Enzymes ◽  
Starch Properties ◽  
Starch Extrusion ◽  
Distillery Wastewater ◽  
Novel Method ◽  
Esterification Degree ◽  
Starch Production

Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.

CYTOACTIVITY PHYSICALLY MODIFIED STARCHES

2019 ◽  
Author(s):  
В.В. ЛИТВЯК
Keyword(s):  
Cell Growth ◽  
Relative Humidity ◽  
Corn Starch ◽  
Lung Fibroblast ◽  
Extrusion Temperature ◽  
Direct Inhibition ◽  
Starch Extrusion ◽  
Modified Starches ◽  
The Individual ◽  
Starch Potato

Исследована цитоактивность физически модифицированных экструзионных крахмалов картофельных, кукурузных и их смеси в соотношении 1 : 1. Температура экструзии образцов крахмалов и их смеси составляла, С: 140 и 170 140 и 160 140 соответственно. Для исследования применяли МТТтест на культуре рака легочных фибробластов (А549). Клетки выращивали в СО2инкубаторе при температуре 37С, содержании 5 СО2, относительной влажности воздуха 80, фиксировали непосредственное подавление клеточного роста и проводили колориметрические исследования. На второй день после посева вносили исследуемые вещества экструзионный крахмал в количестве 1 г/л, через 24 ч добавляли реактив изопротеренол в количестве 50 мг/л, инкубировали 20 мин в термостате. Результаты исследований статистически обрабатывали в программе Excel. Установлено, что отдельные образцы экструзионных крахмалов, например картофельный, незначительно, на 0,4 и 3,0, стимулировали цитоактивность другие например кукурузный, при температуре экструзии 140 и 160С способствовали как увеличению цитоактивности до 110, так и ее понижению до 91,1. В целом четкой корреляционной связи между температурой экструзии крахмалов и оптической плотностью образцов не выявлено (r 0,007). Выявлен эффект синергизма при взаимодействии экструзионных крахмалов и изопротеренола, повышающий активность изопротеренола на 3,76,4. Наибольший синергический эффект выявлен при взаимодействии изопротеренола и кукурузного крахмала, выработанного при температуре экструзии 140С. Cytoactivity physically modified extrusion starch potato, corn and their mixture in a ratio of 1 : 1 was investigated. The extrusion temperature of starch samples and their mixture was 140 and 170 140 and 160 140C, respectively. MTTtest on the culture of lung fibroblast cancer (A549) was used for the study. The cells are grown in a CO2incubator at a temperature of 37C, a content of 5 CO2, a relative humidity of 80. Direct inhibition of cell growth has been recorded. Colorimetric studies have been conducted. On the second day after sowing, the studied substances extrusion starch in an amount of 1 g/l, and after 24 hours the reagent isoproterenol in an amount of 50 mg/l were introduced. The samples were incubated in a thermostat for 20 min. The results of the research were statistically processed in Excel. It is established that the individual samples of the extruded starches, for example potato, slightly, by 0,4 and 3,0, stimulated cytoactivity others such as corn, at the temperature of extrusion 140 and 160C has contributed to the growth of cytoactivity to 110, and its decrease to 91,1. In general correlation between the temperature of starch extrusion and the optical density of the samples is not identified (r 0,007). The effect of synergism in the interaction of extrusion starches and isoproterenol, increasing the activity of isoproterenol by 3,76,4, was revealed. The greatest synergistic effect was found in the interaction of isoproterenol and corn starch produced at an extrusion temperature of 140C.

Sign in / Sign up

Export Citation Format

Share Document