Development of expanded matrix elaborated from starch and cassava flour by extrusion

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
Format Journal Article
LanguageEnglish
Portuguese
Published Taller Editorial Universidad del Cauca 01.06.2021
Subjects
AGRICULTURE, DAIRY & ANIMAL SCIENCE
Espuma
Biodegradable
Starch
Farinha
Embalagem
Espuma, Almidón
Harina
Flour
Empaque
Amido
Matriz
Matrix
Foam
Packaging
Biodegradável
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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(19)139-152