Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch--soybean protein mixtures
1994
Zasypkin, D.V. | Yuryev, V.P. | Alexeyev, V.V. | Tolstoguzov, V.B.
The mechanical properties of extrudates produced by thermoplastic extrusion of potato starch-soybean protein isolate mixtures have been studied over the full range of starch contents. Extrudates were obtained through a water cooled nozzle in order to avoid explosion-like water evaporation. It was shown that the mechanical properties of the extrudates were affected by their multiphase nature. The authors conclude that phase inversion occurs in the extrudates over the starch content range 60-80% (on dry weight basis). This conclusion is drawn from an analysis of the dependence on starch content of the extrudate expansion ratio at the nozzle outlet its apparent density, initial elastic modulus, real tensile strength, failure strain and apparent cutting stress. It was shown that the extrudates have maximum anisotropy at starch contents of 10-30%.
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