Stasiak M., Molenda M., Opaliński I., Błaszczak W. (2013): Mechanical properties of native maize, wheat, and potato starches. Czech J. Food Sci., 31: 347-354.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.
Dynamic testing to determine rheological characteristics of moist food powders (semolina, coarse wheat flour, potato starch) was carried out using a powder rheometer of a new construction. The unique feature of the rheometer is that scale of shearing was confined to the thickness of shearing band of powder bed only. It was found that flow pattern of moistened samples was noticeably and diversely affected by both moisture content (varying in the range of 0-15% w/w) and shear rate. The observed changes showed statistical significance p<0.01 in all trials carried out. What is noteworthy about the conducted research is that at some shear rate values, the shear stress of the bed reached the maximum for specific moisture content levels, irrespective of particle size of the bed.
A b s t r a c t. Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant -magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m -3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approximately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during unloading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.
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