The influence of the moisture content of raw materials on the structuring of the extrudates

Authors

  • Davit Tsagareishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 551 36 86 83
  • Otari Sesikashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59, Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 593 96 62 42
  • Gia Dadunashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59, Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 577 32 10 56 https://orcid.org/0000-0001-8177-6430
  • Nugzari Sakhanberidze Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, 59 Tamar - Mepe str. 4600 Kutaisi, Georgia, Tel.: +995 577 32 14 98
  • Shalva Tsagareishvili LTD ,,Kutaisi 2021“, Manager. 1 Lane, 4 Nikea str. 4600 Kutaisi, Georgia, Tel.: +995 596 44 44 50

DOI:

https://doi.org/10.5219/1189

Keywords:

extrusion, gelatinization, starch, paste, moisture, structure

Abstract

The article presents the results of studies on the model systems of extrudates  conducted with a view to determining the function of moisture during the process of forming the structure of starch pastes. There was studied the influence of the moisture content of raw materials on a starch gelatinization point. Studies showed that 15% moisture content in raw materials is sufficient for its constituent phase - starch gelatinization, as well as for the transition of the whole mass to a fluid-viscous state. Further increase in the moisture content is accompanied by a decrease in a gelatinization point. In order to study the influence of moisture on the formation of a porous structure of extrudates, we studied the relationship between the different-type starch pastes and the degree of its transparency and its embrittlement temperature. It has been found that during the process of thermal and mechanical impacts, there occurs the process of the formation of a structure of starch pastes, in particular, samples with the different moisture contents can have an amorphous or crystalline structure. There has been established the relationship between the moisture content of raw materials on the modulus of elasticity of starch pastes based on them. The modulus of elasticity of samples was determined one hour (cooling time to room temperature) and one week after obtaining the starch paste. The above studies showed that minimal physico-chemical and mechanical transformations occur in starch pastes, which are in an amorphous state, that is, in the conditions of a low moisture content. We have established that the moisture content of raw materials, on the one hand, ensures the transition of a high-dispersive phase to a fluid state, or implementing the ex process of extrusion, and on the other hand, influences on the formation of a porous structure in the extrudates.

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Published

2019-12-28

How to Cite

Tsagareishvili, D., Sesikashvili, O., Dadunashvili, G., Sakhanberidze, N., & Tsagareishvili, S. (2019). The influence of the moisture content of raw materials on the structuring of the extrudates. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 898–905. https://doi.org/10.5219/1189

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