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

  • Yeraldin Lucio Idrobo Universidad del Cauca
  • German Antonio Arboleda Muñoz UNIVERSIDAD DEL CAUCA
  • Karen Delgado Muñoz Universidad del Cauca
  • Hector Samuel Villada Castillo Universidad del Cauca
DOI: https://doi.org/10.18684/bsaa.v19.n1.2021.1493
Palabras clave: Biodegradable, Packaging, Foam, Starch, Flour, Matrix
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Resumen

Se obtuvo una matriz expandida empleando el proceso de extrusión de tornillo simple, usando una mezcla de almidón y harina de yuca. Se realizaron dos diseños experimentales: el primer diseño incluyó dos factores, el contenido de harina de yuca y el porcentaje de humedad y el segundo diseño utilizó dos factores, el perfil de temperatura y la velocidad del tornillo. Las combinaciones respectivas de los diseños experimentales que presentaron propiedades mecánicas sobresalientes fueron la mezcla con 15% de harina y 22% de humedad, en condiciones de proceso de 100 rpm y 125 °C. En estas condiciones, se obtuvo un material expandido que presentaba una alta densidad, un bajo índice de expansión y una alta resistencia a la compresión.

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Disciplinas:

Ingeniería

Lenguajes:

Inglés

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Cómo citar
Lucio Idrobo, Y., Arboleda Muñoz, G. A., Delgado Muñoz, K., & Villada Castillo, H. S. . (2020). Development of expanded matrix elaborated from starch and cassava flour by extrusion. Biotecnología En El Sector Agropecuario Y Agroindustrial, 19(1), 139–152. https://doi.org/10.18684/bsaa.v19.n1.2021.1493
Publicado
2020-12-14
Número
Vol. 19 Núm. 1 (2021): Enero a Junio
Sección
Artículos de Investigaciòn
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