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

• Autores: Yeraldin Lucio Idrobo, German Arboleda, Karen Delgado Muñoz, Héctor Samuel Villada Castillo
• Localización: Biotecnología en el Sector Agropecuario y Agroindustrial: BSAA, ISSN-e 1909-9959, ISSN 1692-3561, Vol. 19, Nº. 1 (Enero-Junio), 2021, págs. 139-152
• Idioma: español
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• Resumen
  • español

    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

  • English

    In the search for alternatives to materials such as expanded polystyrene, in-terest in the development of packaging derived from starch has grown, which represent challenges from a technological point of view due to the weaknesses they may present. Against this, the inclusion of raw materials such as flours can contribute to increasing its properties. Due to this, the aim of this study was to obtain an expanded material from starch and cassava flour by single screw extrusion. Two experimental designs were made: the first included two factors, cassava flour content and moisture percentage and the second design used two factors, temperature profile and screw speed. According to the main results, the combinations that presented outstanding mechanical properties were mixing with 15% flour and 22% moisture, under process conditions of 100 rpm and 125°C. From this, it was concluded that it was possible to obtain an expanded matrix from a mixture of starch and cassava flour with charac-teristics of high density, low expansion index and low compressive strength