Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch

AUTOR(ES)

Chang, Y.K., El-Dash, A.A.

FONTE

Brazilian Journal of Chemical Engineering

DATA DE PUBLICAÇÃO

2003-06

RESUMO

Some physical characteristics of cassava starch extruded using a single-screw extruder, varying acid concentration, feed moisture content and barrel temperature were evaluated using surface response methodology. The combined effects of different concentrations of sulphuric acid and extruder parameters provided unique physical functionality to the extruded cassava starch. Product hardness and torque value was highly significant for three variables. The addition of sulphuric acid (0.06N) during extrusion cooking gave the highest values for expansion and softness of the extruded samples. The highest torque values (60-70 Nm) were for the samples extruded at the lowest moisture content, while the lowest torque values (23.0-26.0 Nm) were for the samples extruded at the highest values of feed moisture and barrel temperature.

Documentos Relacionados

• Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
• Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
• Development of flexible bioplastic from cassava starch and glycerol using thermoplastic extrusion.
• Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams
• Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties