Mechanical properties of native maize, wheat, and potato starches

Mateusz Stasiak, Marek Molenda, Ireneusz Opaliński and Wioletta Błaszczak
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Mateusz Stasiak: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
Marek Molenda: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
Ireneusz Opaliński: Department of Chemical and Process Engineering, Rzeszów University of Technology, Rzeszów, Poland
Wioletta Błaszczak: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2013, vol. 31, issue 4, 347-354

Abstract: The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using direct shear and ring shear tester. Carr indices and associated parameters were determined using a Hosokawa Powder Tester. Particle size distribution of powder was analysed using an Infrared Particle Sizer. Uniaxial compression test was conducted to determine the reaction of powder in a cylindrical probe to vertical load. Mechanical behaviour of the material was found to be changing with increasing moisture content. Mechanical behaviour of potato starch was found to be different from that of cereal starches, which may require different utilisation in some processes.

Keywords: moisture content; food powders; flowability; slip-stick (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:348-2012-cjfs

DOI: 10.17221/348/2012-CJFS

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