挤压
塑料挤出
淀粉
扫描电子显微镜
材料科学
微观结构
马铃薯淀粉
含水量
共焦激光扫描显微镜
粘度
水分
食品科学
玉米淀粉
复合材料
化学
生物医学工程
岩土工程
工程类
医学
作者
Marcin Mitrus,Agnieszka Wójtowicz,Tomasz Oniszczuk,Ewa Gondek,L. Mościcki
出处
期刊:International Journal of Food Engineering
[De Gruyter]
日期:2017-02-09
卷期号:13 (6)
被引量:17
标识
DOI:10.1515/ijfe-2016-0287
摘要
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.
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