2013
DOI: 10.17221/348/2012-cjfs
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Mechanical properties of native maize, wheat, and potato starches

Abstract: 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 … Show more

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Cited by 43 publications
(35 citation statements)
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“…The values of diameters for native maize starch particles were equal to 5.8 µm (Stasiak et al, 2013). The shape coefficient of native maize starches was approximately 1.1 (Stasiak et al, 2013). These results corroborate the results of earlier investigations that native maize starch granules are angular, spherical and lenticular-shaped (Singh et al, 2003).…”
Section: Resultssupporting
confidence: 89%
See 1 more Smart Citation
“…The values of diameters for native maize starch particles were equal to 5.8 µm (Stasiak et al, 2013). The shape coefficient of native maize starches was approximately 1.1 (Stasiak et al, 2013). These results corroborate the results of earlier investigations that native maize starch granules are angular, spherical and lenticular-shaped (Singh et al, 2003).…”
Section: Resultssupporting
confidence: 89%
“…The size of the starch granule has an important influence on the functional application of some native starches (Builders and Arhewoh, 2016). The values of diameters for native maize starch particles were equal to 5.8 µm (Stasiak et al, 2013). The shape coefficient of native maize starches was approximately 1.1 (Stasiak et al, 2013).…”
Section: Resultsmentioning
confidence: 99%
“…This material had distinctly different mechanical behaviour as compared to other starches. A similar effect was noted in earlier investigations in direct shear testing (Molenda et al, 2006 andStasiak et al, 2013). The lowest value of force (below 0.141 N) was obtained for maize starch.…”
Section: Resultssupporting
confidence: 89%
“…Some recent researchers focused on the determination of these values, designing specific tests or calibration procedures. Just to cite some of them working mainly in agricultural or biomass products: the Molenda group (Stasiak et al, 2007(Stasiak et al, , 2013, the Boac group (Boac et al, 2010), the Ayuga group (González-Montellano et al, 2012a;Ramírez-Gómez et al, 2014), the Ooi group (Chung and Ooi, 2011;Härtl and Ooi, 2011) or the Tijskens group (Vanstreels et al, 2005;Van Liedekerke et al, 2008).…”
Section: Discrete Element Methods In Buildings and Infrastructures Arementioning
confidence: 99%