Rheology and Expansion of Starch-Water-CO2Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion
نویسندگان
چکیده
منابع مشابه
Foaming PLA with Thermoplastic Starch by Extrusion Assisted by Supercritical CO 2
The manufacture of biopolymers foams with poly-lactic acid (PLA) and thermoplastic starch (TPS) using the green process of extrusion assisted by supercritical CO2 is a promising way towards new applications. A parametric study evidenced that the porosity is strongly correlated with the die temperature, CO2 content and TPS load. To get a high porosity, die temperature has to be diminished to blo...
متن کاملPressure Gelatinization of Potato Starch
This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...
متن کاملParticle Formation by Supercritical Fluid Extraction and Expansion Process
Supercritical fluid extraction and expansion (SFEE) patented technology combines the advantages of both supercritical fluid extraction (SFE) and rapid expansion of supercritical solution (RESS) with on-line coupling, which makes the nanoparticle formation feasible directly from matrix such as Chinese herbal medicine. Supercritical fluid extraction is a green separation technology, which has bee...
متن کاملThe Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
متن کاملRheology and Water Swelling of Carboxymethyl Starch Gels
A series of gels differing in ionic content was prepared by derivatizing starch with varying amounts of carboxymethyl add-on. Some derivatives were lightly crosslinked with epichlorohydrin to reduce soluble material and increase the amount of gel. The gel fraction of each batch was isolated. and viscosity 1]. shear modulus G. and swelling in water and salt solution were then determined. One gel...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2006
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910600714414