Extrusion of waxy maize starch: melt rheology and molecular weight degradation of amylopectin

Willett, J. L.; Millard, Merle M.; Jasberg, B. K.

doi:10.1016/s0032-3861(97)00155-9

Cited by 117 publications

(102 citation statements)

References 25 publications

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“…For this reason only TPS36 and TPS40 were evaluated. As observed by other authors (Aichholzer and Fritz, 1998;Della Valle et al, 1992;Lai and Kokini, 1990;Senouci and Smith, 1988;Willett et al, 1995;Willett et al, 1998), the viscosity () of both TPS and PE1 melts display a power-law (shear thinning) behavior at the shear rate (  ) interval developed over die extrusion conditions ( Figure 3). The  of TPS materials depends on the plasticizer content.…”

Section: Rheological and Thermal Properties Of Water-free Tpssupporting

confidence: 79%

Melt Blending with Thermoplastic Starch

Rodríguez-González¹

2012

Thermoplastic Elastomers

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Section: Rheological and Thermal Properties Of Water-free Tpssupporting

confidence: 79%

Melt Blending with Thermoplastic Starch

Rodríguez-González¹

2012

Thermoplastic Elastomers

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“…: the value of mechanical energy during the process (SME), moisture content of the extruded samples, the value of pressure inside the extruder or the temperature of the extrusion process, exert the greatest effects in this respect [Della Valle et al, 1995;Śmietana et al, 1996;Alves et al, 1999]. The increased values of the above-mentioned parameters result in a reduced viscosity of the preparations [Willett et al, 1997]. According to Alves and coworkers [Alves et al, 1999], the reduced viscosity due to increasing temperature may be explained by intensive degradation of starch chains.…”

Section: Resultsmentioning

confidence: 99%

Selected Properties of Single- and Double-Extruded Potato Starch

Tomaszewska‐Ciosk¹,

Golachowski²,

Dróżdż³

et al. 2012

Polish Journal of Food and Nutrition Sciences

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Key words: potato starch, extrusion, single-and double-extruded starchThe aim of this study was to determine the properties of single-and double-extruded starch. Single-extruded starch was obtained using a single screw extruder at temperatures of 50-60-70°C, 90-100-120°C and 140-150-170°C, whereas double-extruded starch was obtained after grinding each of the three single-extruded starch samples and their re-extrusion at temperatures of 90-100-120°C and 140-150-170°C. The samples were determined for solubility in water and absorption capacity at a temperature of 30 and 80°C. Flow curves of the prepared pastes were plotted. Properties of double--extruded potato starch differed from those of the single-extruded starch. The study shows that the extent and direction of these changes depended on the number of the conducted extrusion processes and on their temperatures. Each successive process of extrusion and the increase in process temperatures resulted in an increased solubility of the preparations and a decrease in their water absorption capacity. Values of the rheological properties of pastes prepared from double-extruded potato starch were lower than those of the pastes produced from single-extruded potato starch.

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“…The thermoplastic starch is a material interesting for the use in pharmacy (Willet et al, 1997;Liu et al, 2009). It is produced by heating under pressure and under shear from a mixture of native granules and 20 % to 50 % glycerol.…”

Section: Hydrophilic Plasticizersmentioning

confidence: 99%