Modelling of Thermal Pressure Forming of Starch-Based Materials

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Modelling of Thermal Pressure Forming of Starch-Based Materials

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Modelling of Thermal Pressure Forming of Starch-Based Materials

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2002

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

52

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

—

Kód UT WoS článku

000175660900009

EID výsledku v databázi Scopus

—