Effect of foaming agent addition on starch foam properties

被引：4

作者：

Combrzynski, Maciej ^{[1
]}

Matysiak, Arkadiusz ^{[2
]}

Wojtowicz, Agnieszka ^{[1
]}

Oniszczuk, Tomasz ^{[1
]}

Kupryaniuk, Karol ^{[1
]}

Zelizko, Katarzyna ^{[1
]}

Kubon, Maciej ^{[3
]}

Mazurkiewicz, Jakub ^{[4
]}

Mitrus, Marcin ^{[1
]}

机构：

[1] Uniwersytet Przyrodniczy Lublinie, Lublin, Poland

[2] Pol Foods, Prostki, Poland

[3] Uniwersytet Rolniczy Hugona Kollataja, Krakow, Poland

[4] Uniwersytet Przyrodniczy Poznaniu, Inst Inzynierii Biosyst, Poznan, Poland

来源：

PRZEMYSL CHEMICZNY | 2018年 / 97卷 / 05期

关键词：

MECHANICAL-PROPERTIES; EXTRUSION; TEMPERATURE; PARAMETERS; EXPANSION; MOISTURE;

D O I：

10.15199/62.2018.5.4

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Potato starch was foamed during extrusion-cooking after addition of a commercial foaming agent (1-3% by mass). The increase addition of foaming agent and starch humidity resulted in decreasing the foaming efficiency, expansion ratio index, bulk d. and kinetic strength of the foam and in increasing the specific energy consumption.

引用

页码：682 / 685

页数：4

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