Open AccessDesarrollo de una matriz expandida elaborada a partir de almidón y harina de yuca por extrusión
Author(s) -
Yeraldin Lucio Idrobo,
Germán A. Arboleda,
Karen Delgado Muñoz,
Héctor Samuel Villada Castillo
Publication year - 2020
Publication title -
biotecnologia en el sector agropecuario y agroindustrial
Language(s) - English
Resource type - Journals
eISSN - 1909-9959
pISSN - 1692-3561
DOI - 10.18684/bsaa.v19.n1.2021.1493
Subject(s) - extrusion , manihot esculenta , materials science , starch , composite material , moisture , mathematics , food science , chemistry , botany , biology
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.