Desarrollo de una matriz expandida elaborada a partir de almidón y harina de yuca por extrusión

An expanded matrix was obtained from the simple screw extrusion process using a mixture of starch and cassava flour. Two experimental designs were made: the first design included two factors, cassava flour content and moisture percentage and the second design used two factors, temperature profile an...

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Published inBiotecnologia en el sector agropecuario y agroindustrial Vol. 19; no. 1; pp. 139 - 152
Main Authors Lucio Idrobo, Yeraldin, ARBOLEDA, GERMAN, Delgado Muñoz, Karen, Villada Castillo, Hector Samuel
Format Journal Article
LanguageEnglish
Spanish
Published Universidad del Cauca 14.12.2020
Subjects
Biodegradable
Flour
Foam
Matrix
Packaging
Starch
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Summary:An expanded matrix was obtained from the simple screw extrusion process using a mixture of starch and cassava flour. Two experimental designs were made: the first design included two factors, cassava flour content and moisture percentage and the second design used two factors, temperature profile and screw speed. The respective combinations of the experimental designs that presented outstanding mechanical properties were the mixture with 15 % flour and 22 % humidity, at process conditions of 100 rpm and 125 °C. Under these conditions, an expanded material was obtained, which, presented a high density, low expansion index and high resistance to compression.
ISSN:1692-3561
1909-9959
DOI:10.18684/bsaa.v19.n1.2021.1493