Starch Foam Expansion in a Closed Mold

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F10%3A00168761" target="_blank" >RIV/68407700:21220/10:00168761 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Starch Foam Expansion in a Closed Mold

Popis výsledku v původním jazyce

Processes with thermal treatment of starch-based materials for biologically degradable packaging products are analyzed. The paper describes experiments on thermal forming of potato starch-based water suspensions in a closed mold at elevated pressures andtemperatures of walls up to 200 °C. The time course of temperatures and also the sample expansion were detected by a network of thermocouples and compared with the pressure recorded inside the mold. Evolution of temperature profiles enables estimation of time courses of sample expansion. Experiments with marking particles show that the crust sticks to the heater walls and only the sample core expands. Temperatures and pressures are closely related dutiny expansion and the free water evaporation stage.Experiments confirm that temperatures are more or less uniform in the longitudinal direction and that the time profiles of temperature and pressure are characterized by peaks corresponding to perforation and recovery of foamed structure.

Název v anglickém jazyce

Starch Foam Expansion in a Closed Mold

Popis výsledku anglicky

Processes with thermal treatment of starch-based materials for biologically degradable packaging products are analyzed. The paper describes experiments on thermal forming of potato starch-based water suspensions in a closed mold at elevated pressures andtemperatures of walls up to 200 °C. The time course of temperatures and also the sample expansion were detected by a network of thermocouples and compared with the pressure recorded inside the mold. Evolution of temperature profiles enables estimation of time courses of sample expansion. Experiments with marking particles show that the crust sticks to the heater walls and only the sample core expands. Temperatures and pressures are closely related dutiny expansion and the free water evaporation stage.Experiments confirm that temperatures are more or less uniform in the longitudinal direction and that the time profiles of temperature and pressure are characterized by peaks corresponding to perforation and recovery of foamed structure.

Druh

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

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

<a href="/cs/project/GA101%2F06%2F0535" target="_blank" >GA101/06/0535: Tepelné zpracování biodegradovatelných látek</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

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Svazek periodika

4

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

IE - Irsko

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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