THE COMPACTION PROPERTIES of DEHYDRATED POTATO

Ferdinand, J.M.; Kirby, Andrew R.; Smith, Andrew C.

doi:10.1111/j.1745-4530.1990.tb00044.x

Cited by 8 publications

(6 citation statements)

References 14 publications

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“…will increase with decreasing height of the compact (equation 3) and the latter that this ratio will increase with decreasing initial height of the compact (prior to compaction). Previous studies with polymer powders [ 171, potato granules [18] and sucrose and sodium chloride [19] have shown the pressure ratio to be relatively insensitive to the changing height during compaction. The results for potato starch are inconclusive.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Water Content on the Compaction Behaviour of Potato Starch

et al. 1993

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This study compares treatments of the compaction and stress transmission data obtained for potato starch at different water contents in the range 5‐25% (wet weight basis) compacted in a cylindrical geometry. An increase in water content leads to a greater density for a given pressure, approaching zero porosity at the higher water contents. The limiting gradient of the Heckel plot, which is the reciprocal of a generalised deformation stress, falls with increasing water content due to a plasticisation mechanism. Electron microscopy of granules taken from the compacts revelas greater plastic deformation at the higher water contents. The ratio of transmitted to applied stresses shows irregular variation with water content and degree of compaction. At the higher water contents (> 17%) the stress ratio is however relatively independent of compacted height as predicted by the classical semiparticulate analysis.

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Section: Discussionmentioning

confidence: 99%

The Effect of Water Content on the Compaction Behaviour of Potato Starch

et al. 1993

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“…Cereal grains and dehydrated potato are generally used as the major raw materials in extruded snack foods due to their good expansion characteristics (Ferdinand et al, 1990;Christofides et al, 2004;Ìbanoglu et al, 2006). Many researchers have studied the extrusion behavior of potato starch and potato flours/granule (Mackey et al, 1989;Ferdinand et al, 1990;Della Valle et al, 1995;Borba et al, 2005;Singh et al, 2009;Butrim et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers have studied the extrusion behavior of potato starch and potato flours/granule (Mackey et al, 1989;Ferdinand et al, 1990;Della Valle et al, 1995;Borba et al, 2005;Singh et al, 2009;Butrim et al, 2009). Faller and Heymann (1996) carried out descriptive sensory evaluation of extrudates from potato flakes and potato flour and concluded that the moisture content was the most important variable in determining the overall sensory properties but the effect of potato granule type was insignificant.…”

Section: Introductionmentioning

confidence: 99%

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Dushkova¹,

Menkov²,

Toshkov³

2012

International Journal of Food Engineering

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The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed -200 rpm; compression ratio -3:1; extruders temperature zones -120, 150, 160°C; diameter of the nozzle -5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

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“…Compaction principles have been reviewed by Nedderman (1982). A number of compaction test methods have been used for metal (Heckel, 1961), food (Ferdinand et al 1990), agricultural (Mohsenin, 1970), synthetic polymer (Hytm and Spalding, 1990) and pharmaceutical (Kaji et al, 1985, Roberts andRowe, 1987) powders and granular materials. The data may be presented as the applied pressure vs the apparent compact density, the latter often being derived from the piston displacement for a material constrained in a cavity.…”

Section: Introductionmentioning

confidence: 99%

Compaction and flow of potato starch and potato granules Compactación y flujo de almidón de patata y gránulos de patata

Halliday

Smith

1997

Food sci. technol. int.

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Potato starch and potato granules are materials that are often used in extrusion processes. It is important to quantify their rheology for modelling and prediction of process performance. The compaction behaviour of potato starch was examined at water contents of 4-18% wwb (wet weight basis) for pressures between 1 and 85 MPa. The Heckel deformation stress decreased as the water content increased up to 12% but became inaccurate at 18%. This decrease agreed qualitatively with other observations of the decrease in stiffness of starchy materials over this water content range. Potato granules were examined at water contents of 25-45% wwb and aspects of their rheological behaviour characterized using different approaches. A first approximation used the shear viscosity-shear rate power law which produced a law exponent for the resulting pastes (0.1-0.2). The classical Benbow equation was used to estimate yield and wall shear stresses in capillary flow. The latter indicates the presence of slip which was examined more fully as a function of wall shear stress. The Mooney technique was used together with a variation of the method where the shear rate for each die was subtracted from that for a non-slip flow, which was approximated using rough dies. A critical wall shear stress for slip was found to be 0.05-0.1 MPa, making it consistent with published results for other materials.El almidón y (os grannies de patata son materias usadas frecuentenmente en procesos de extrusion. Es importante cuantificar sus reologia para el control y prediccion del rendimiento de sus procesos. En este trabajo se ha estudiado el comportamiento de la compactacion de almidein de patata con un contenido de humedad de 4 a 18% (en peso base humeda) sometido de 1 a 85 MPa de presion.Se observo una disminucion en el esfuerzo de deformaci6n de Heckel con el incremento del contenido de humedad, hasta un 12%, sin embargo para un 18% perdio la exactitud.Tal decremento concuerda cualitativamente con observaciones previas en la disminucion de la rigidez de materiales almidonados en el intervalo de humedades mencionado. Tambi6n se examinaron granulos de patata con una humedad del 25 al 45%. (en peso base humeda) y se estudiaron sus -caracteristicas reol6gicas mediante diferentes modelos. Mediante el modelo de la ley de la potencia ' se obtuvo un bajo exponente para las pastas, del orden de 0.1 a 0.2. La ecuacion clasica de Benbow se emp]e6 para estimar los esfuerzos de corte y los de fluencia en tlujo capilar. Se observo un arrastre viscoso que se analiz6 que en fiinci6n del esfuerzo de corte en la pared. La tecnica de Mooney se utilizó, con la modificaci6n de que la velocidad de deformaci6n se substrae de la del flujo de no arrastre, usando orificios rugosos. Se encontro un esfuerzo critico de corte para el . arrastre viscoso del orden de 0.05 a 0.1 MPa, que concuerda con los valores publicados para otros materiales.Palabras claie: compactación, flujo, reologfa, extrusion, almidón de patata, griiiulos de patata * To aolrorrr correspolldcllcc slioiild be sm...

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THE COMPACTION PROPERTIES of DEHYDRATED POTATO

Cited by 8 publications

References 14 publications

The Effect of Water Content on the Compaction Behaviour of Potato Starch

The Effect of Water Content on the Compaction Behaviour of Potato Starch

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Compaction and flow of potato starch and potato granules Compactación y flujo de almidón de patata y gránulos de patata

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