Modelling of Thermal Pressure Forming of Starch-Based Materials

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F02%3A00085245" target="_blank" >RIV/68407700:21220/02:00085245 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Modelling of Thermal Pressure Forming of Starch-Based Materials

Original language description

Models describing the pressure baking of starch-based biologically degradable products are reported to explain the surprising temperature and pressure variations observed experimentally. Baking of potato starch suspension in the confined space of a mouldis characterised by an initial increase followed by a decrease in temperature of the processed material even if the temperature of the heating walls is constant. The suggested integral model describes processes. which take place inside the liquid core.porous crumb and gradually formed solid crust at the surface. It is assumed, that the temperature of the sample is controlled by steam pressure during the phase of free water evaporation and thus the pressure drop corresponding to the flow of steam through the crumb, crust and along the wall of the heater is analyzed in more details. Volumetric expansion of processed material is attributed to the expansion of the liquid core filled by bubbles of steam.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

JP - Industrial processes and processing

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Volume of the periodical

52

Issue of the periodical within the volume

4

Country of publishing house

GB - UNITED KINGDOM

Number of pages

11

Pages from-to

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UT code for WoS article

000175660900009

EID of the result in the Scopus database

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