Influence of extrusion process conditions on starch film morphology

Autores
González Seligra, Paula Fabiana; Guz, Lucas Martín; Ochoa Yepes, Oswaldo Juan; Goyanes, Silvia Nair; Fama, Lucia Mercedes
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The conditions of extrusion process for food packaging are determinant on their morphology and, as consequence, on their functionality. The effect of the screw speed of a starch-glycerol system extruded at the same temperature profile was evaluated. The process at 80 rpm led to a material with the starch completely gelatinized, while the systems fabricated at 40 rpm and 120 rpm presented broken starch grains. The morphology and density of the broken grains depended on the screw speed. The material at 120 rpm showed broken grains with smaller size and lower concentration than that observed in the system at 40 rpm. After pressing at 120 rpm, the film formed (TPS120) resulted similar than that at 80 rpm (TPS80), while the film at 40 rpm (TPS40) kept some broken grains. TGA of the material obtained at 40 rpm showed more than one degradation process of the glycerol due to the inhomogeneous glycerol dispersion. DRX revealed more cristallinity in TPS40, being TPS120 the most amorphous. TPS80 had the highest strain at break while the others the higher modulus and stress at break. Water vapor permeability of TPS80 and TPS120 showed similar results and lower than TPS40.
Fil: González Seligra, Paula Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Guz, Lucas Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Ochoa Yepes, Oswaldo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Materia
Extrusion Process Conditions
Morphology
Physicochemical Properties
Screw Speed
Starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64604
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/64604
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of extrusion process conditions on starch film morphologyGonzález Seligra, Paula FabianaGuz, Lucas MartínOchoa Yepes, Oswaldo JuanGoyanes, Silvia NairFama, Lucia MercedesExtrusion Process ConditionsMorphologyPhysicochemical PropertiesScrew SpeedStarchhttps://purl.org/becyt/ford/1.3https://purl.org/becyt/ford/1The conditions of extrusion process for food packaging are determinant on their morphology and, as consequence, on their functionality. The effect of the screw speed of a starch-glycerol system extruded at the same temperature profile was evaluated. The process at 80 rpm led to a material with the starch completely gelatinized, while the systems fabricated at 40 rpm and 120 rpm presented broken starch grains. The morphology and density of the broken grains depended on the screw speed. The material at 120 rpm showed broken grains with smaller size and lower concentration than that observed in the system at 40 rpm. After pressing at 120 rpm, the film formed (TPS120) resulted similar than that at 80 rpm (TPS80), while the film at 40 rpm (TPS40) kept some broken grains. TGA of the material obtained at 40 rpm showed more than one degradation process of the glycerol due to the inhomogeneous glycerol dispersion. DRX revealed more cristallinity in TPS40, being TPS120 the most amorphous. TPS80 had the highest strain at break while the others the higher modulus and stress at break. Water vapor permeability of TPS80 and TPS120 showed similar results and lower than TPS40.Fil: González Seligra, Paula Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Guz, Lucas Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Ochoa Yepes, Oswaldo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaFil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; ArgentinaElsevier Science2017-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64604González Seligra, Paula Fabiana; Guz, Lucas Martín; Ochoa Yepes, Oswaldo Juan; Goyanes, Silvia Nair; Fama, Lucia Mercedes; Influence of extrusion process conditions on starch film morphology; Elsevier Science; LWT - Food Science and Technology; 84; 6-2017; 520-5280023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643817304310info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.06.027info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:28Zoai:ri.conicet.gov.ar:11336/64604instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:40:29.107CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of extrusion process conditions on starch film morphology
title Influence of extrusion process conditions on starch film morphology
spellingShingle Influence of extrusion process conditions on starch film morphology
González Seligra, Paula Fabiana
Extrusion Process Conditions
Morphology
Physicochemical Properties
Screw Speed
Starch
title_short Influence of extrusion process conditions on starch film morphology
title_full Influence of extrusion process conditions on starch film morphology
title_fullStr Influence of extrusion process conditions on starch film morphology
title_full_unstemmed Influence of extrusion process conditions on starch film morphology
title_sort Influence of extrusion process conditions on starch film morphology
dc.creator.none.fl_str_mv González Seligra, Paula Fabiana
Guz, Lucas Martín
Ochoa Yepes, Oswaldo Juan
Goyanes, Silvia Nair
Fama, Lucia Mercedes
author González Seligra, Paula Fabiana
author_facet González Seligra, Paula Fabiana
Guz, Lucas Martín
Ochoa Yepes, Oswaldo Juan
Goyanes, Silvia Nair
Fama, Lucia Mercedes
author_role author
author2 Guz, Lucas Martín
Ochoa Yepes, Oswaldo Juan
Goyanes, Silvia Nair
Fama, Lucia Mercedes
author2_role author
author
author
author
dc.subject.none.fl_str_mv Extrusion Process Conditions
Morphology
Physicochemical Properties
Screw Speed
Starch
topic Extrusion Process Conditions
Morphology
Physicochemical Properties
Screw Speed
Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.3
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The conditions of extrusion process for food packaging are determinant on their morphology and, as consequence, on their functionality. The effect of the screw speed of a starch-glycerol system extruded at the same temperature profile was evaluated. The process at 80 rpm led to a material with the starch completely gelatinized, while the systems fabricated at 40 rpm and 120 rpm presented broken starch grains. The morphology and density of the broken grains depended on the screw speed. The material at 120 rpm showed broken grains with smaller size and lower concentration than that observed in the system at 40 rpm. After pressing at 120 rpm, the film formed (TPS120) resulted similar than that at 80 rpm (TPS80), while the film at 40 rpm (TPS40) kept some broken grains. TGA of the material obtained at 40 rpm showed more than one degradation process of the glycerol due to the inhomogeneous glycerol dispersion. DRX revealed more cristallinity in TPS40, being TPS120 the most amorphous. TPS80 had the highest strain at break while the others the higher modulus and stress at break. Water vapor permeability of TPS80 and TPS120 showed similar results and lower than TPS40.
Fil: González Seligra, Paula Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Guz, Lucas Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Ochoa Yepes, Oswaldo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Goyanes, Silvia Nair. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
description The conditions of extrusion process for food packaging are determinant on their morphology and, as consequence, on their functionality. The effect of the screw speed of a starch-glycerol system extruded at the same temperature profile was evaluated. The process at 80 rpm led to a material with the starch completely gelatinized, while the systems fabricated at 40 rpm and 120 rpm presented broken starch grains. The morphology and density of the broken grains depended on the screw speed. The material at 120 rpm showed broken grains with smaller size and lower concentration than that observed in the system at 40 rpm. After pressing at 120 rpm, the film formed (TPS120) resulted similar than that at 80 rpm (TPS80), while the film at 40 rpm (TPS40) kept some broken grains. TGA of the material obtained at 40 rpm showed more than one degradation process of the glycerol due to the inhomogeneous glycerol dispersion. DRX revealed more cristallinity in TPS40, being TPS120 the most amorphous. TPS80 had the highest strain at break while the others the higher modulus and stress at break. Water vapor permeability of TPS80 and TPS120 showed similar results and lower than TPS40.
publishDate 2017
dc.date.none.fl_str_mv 2017-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64604
González Seligra, Paula Fabiana; Guz, Lucas Martín; Ochoa Yepes, Oswaldo Juan; Goyanes, Silvia Nair; Fama, Lucia Mercedes; Influence of extrusion process conditions on starch film morphology; Elsevier Science; LWT - Food Science and Technology; 84; 6-2017; 520-528
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64604
identifier_str_mv González Seligra, Paula Fabiana; Guz, Lucas Martín; Ochoa Yepes, Oswaldo Juan; Goyanes, Silvia Nair; Fama, Lucia Mercedes; Influence of extrusion process conditions on starch film morphology; Elsevier Science; LWT - Food Science and Technology; 84; 6-2017; 520-528
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643817304310
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.06.027
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613280589414400
score 13.070432

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