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Heat Expanded Starch-Based Compositions

Tipo de material: TextoTextoSeries ; Journal of Agricultural and Food Chemistry, 55(10), p.3936-3943, 2007Trabajos contenidos:
  • Glenn, G.M
  • Klamczynski, A.K
  • Holtman, K.M
  • Shey, J
  • Chiou, B
  • Berrios, J
  • Wood, D
  • Wood, D
  • Imam, S.H
Tema(s): Recursos en línea: Resumen: A heat expansion process similar to that used for expanded bead polystyrene was used to expand starch-based compositions. Foam beads made by solvent extraction had the appearance of polystyrene beads but did not expand when heated due to an open-cell structure. Nonporous beads, pellets, or particles were made by extrusion or by drying and milling cooked starch slurries. The samples expanded into a low-density foam by heating 190-210 °C for more than 20 s at ambient pressures. Formulations containing starch (50-85
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A heat expansion process similar to that used for expanded bead polystyrene was used to expand starch-based compositions. Foam beads made by solvent extraction had the appearance of polystyrene beads but did not expand when heated due to an open-cell structure. Nonporous beads, pellets, or particles were made by extrusion or by drying and milling cooked starch slurries. The samples expanded into a low-density foam by heating 190-210 °C for more than 20 s at ambient pressures. Formulations containing starch (50-85

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