| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308877 |
| ISSN: | 0104-6632 |
| Autores: | Chang, Y.K1 El-Dash, A.A |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil |
| Año: | 2003 |
| Periodo: | Jun |
| Volumen: | 20 |
| Número: | 2 |
| Paginación: | 129-137 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Extrusor de rosca, Acido sulfúrico, Dureza, Almidón de yuca |
| Keyword: | Chemistry, Food chemistry, Single-screw extruder, Sulphuric acid, Hardness, Cassava starch |
| Texto completo: | Texto completo (Ver HTML) |
