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2014 | 16 | 4 | 28-32
Tytuł artykułu

The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials.
Wydawca
Rocznik
Tom
16
Numer
4
Strony
28-32
Opis fizyczny
Daty
wydano
2014-12-01
online
2014-12-11
Twórcy
autor
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland , ewa.zdybel@up.wroc.pl
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
  • Wrocław University of Environmental and Life Sciences; The Faculty of Food Science, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
Bibliografia
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  • 3. Drożdż, W., Boruczkowska, H., Boruczkowski, T., Tomaszewska- Ciosk, E. & Pasławska, M. (2011). In Novel Operations; and Materials; in Food Processing, Properties of extrudates produced from potato waste pulp (154-166). Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu.
  • 4. Zhang, Y., Thompson, M. & Liu, Q. (2011). The effect of pea fiber and potato pulp on thermal property, surface tension, and hydrophilicity of extruded starch thermoplastics. Carbohyd.Polym. 86, 700-707. DOI: 10.1016/j.carbpol.2011.05.009.[WoS][Crossref]
  • 5. Leszczyński, W. (2005). Ways the use of potato starch (in Polish). Ziemn. Pol. 3, 31-38.
  • 6. Gupta, A.P., Kumar, V. & Sharma, M. (2010). Formulation and Characterization of Biodegradable Packaging Film Derived from Potato Starch & LDPE Grafted with Maleic Anhydride- -LDPE Composition. J. Polym. Environ. 18, 484-491. DOI: 10.1007/s10924-010-0213-0.[WoS][Crossref]
  • 7. Tomaszewska-Ciosk, E., Boruczkowski, T., Golachowski, A., Drożdż, W. & Boruczkowska, H. (2013). Effect of ethanol addition on physical properties of extruded starch. Starch/ Stärke. 65(3-4), 244-252. DOI: 10.1002/star.201200066.[Crossref]
  • 8. Tomaszewska-Ciosk, E., Golachowski, A., Drożdż, W., Boruczkowski, T., Boruczkowska, H. & Zdybel, E. (2012).Selected Properties of Single- and Double-Extruded Potato Starch. Pol. J. Food Nutr. Sci. 62(3), 171-177. DOI: 10.2478/ v10222-011-0034-4.[WoS][Crossref]
  • 9. Świerz-Motysia, B., Rajkiewicz, M. & Mikołajska, A. (2007). Characterization of polimer compositions containing thermoplastic starch (in Polish). Elastomery 2(11), 10-20.
  • 10. Nakamura, E.M., Cordi, L., Almeida, G.S.G., Duran, N. & Mei, L.H.I. (2005). Study and development of LDPE/ starch partially biodegradable compounds. J. Mater. Process.Tech. 162-163, 236-241. DOI: 10.1016/j.jmatprotec.2005.02.007.[Crossref]
  • 11. Kostaropoulos, A.E. & Sarvacos, G.D. (1997). Thermal diffusivity of granular and porous foods at low moisture content.J. Food Eng. 33, 101-109.[Crossref]
  • 12. Leszczyński, W. (1998). The use of starch for biodegradable packaging materials (in Polish). Zesz. Nauk. AR we Wrocławiu. 328, 105-112.
  • 13. Grabowska, B. & Królicki, Z. (2006). Biodegradable Plastics - proposed use in refrigeration technology (in Polish).Chłod. Klim. 12, 76-79.
  • 14. Eliasson, A.C. & Gudmundsson, M. (2006). Carbohydrates in food. Second edition (Ed. Eliasson,). Starch: physicochemical and functional aspects. (391-470). Taylor & Francis Group, Boca Raton.
  • 15. Gallant, D.J., Bouchet, B. & Baldwin, P.M. (1997). Microscopy of starch: evidence of a new level of granule organization.Carbohydr. Polymers. 32, 177-191. PII: S0144-8613(97)00008-8.[Crossref]
  • 16. Mayer, F. (1998). Potato pulp: properties, physical modification and applications. Polym. Degrad. Stab. 59, 231-235.PII: S0141-3910(97)00187-0.
  • 17. Kita, A. & Popiela- Kukuś, K. (2010). Effect of fl axseed pomace addition on selected properties of fried potato snacks (in Polish). Acta Agrophysica. 16(1), 69-77.
  • 18. Mikrus, M., Wojtowicz, A. & Mościcki, L. (2010). Potato starch modification by extrusion-cooking technique (in Polish).Acta Agrophysica. 16(1), 101-109.
  • 19. Ait Saada, M., Chich, S. & Campo, A. (2007). Natural convection around a horizontal solid cylinder wrapped with a layer of fibrous or porous material. Int. J. Heat Fluid Fl. 28, 483-495. DOI: 10.1016/j.ijheatfl uidfl ow.2006.05.003.[Crossref]
  • 20. Tomaszewska-Ciosk, E., Boruczkowski, T., Golachowski, A., Boruczkowska, H. & Drożdż, W. (2013). Efect of etanol addition on physical properties of extruded starch. Starch 65, 244-252. DOI: 10.1002/star.201200066.[Crossref]
  • 21. Kapelko, M. & Zięba, T. (2007). The properties of extruded potato starch modyfied by glicyne (in Polish). Żywn.Nauk. Technol. Jakość 5(54), 23-32.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_pjct-2014-0065
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