Study of water absorption capability of swellable starch

2021 ◽  
Vol 9 (16) ◽  
pp. 205-211
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Liudmyla Zajchuk ◽  
Mariia Yarmolyuk ◽  
...  
Keyword(s):  
Water Absorption ◽  
Corn Starch ◽  
Absorption Capacity ◽  
Convective Drying ◽  
Solution Temperature ◽  
Water Absorption Capacity ◽  
Priority Task ◽  
Starch Extrusion ◽  
Different Temperatures ◽  
Formed Structure

Usually for the production of swellable starch extrusion treatment or drying on a drum roller dryer are used. The properties of swellable starch with a newly formed structure are evaluated mainly by the water absorption capacity in water under the action of temperature. The ability of swellable starch to thicken, stabilize, bind and enamel various food and non-food products depends on this indicator. The study of the index of water absorption capacity (WAC) of swellable starch obtained by our improved technology based on the use of convective dryer is an urgent and priority task. Research methodology. Control – extruded corn starch. Samples of swellable starch obtained by preparation of starch suspensions of different concentrations of 25, 30, 35 and 40 % were dried under conditions of two-stage convective drying, crushed and sieved. Research results. The obtained samples of swellable starch differ in the value of WAC. It is shown that the WAC of swellable starch affects not only the method of its production but also affects the concentration of starch suspension (SS) from which the samples of swellable starch were made. The obtained value of the approximation coefficient shows that the strongest bond (value - 1) has a sample of swellable starch obtained by convective drying from a concentration of SS 25 %. Conclusions. The WAC of extruded and swellable starch samples obtained by convective drying from different concentrations of SS from 25 to 40 % was investigated. It is shown that at a temperature of 20 °С the lowest value of WAC has swellable starch obtained from 25 % of the concentration of SS and the highest value in 35 % of the concentration of SS. Low strength of the newly formed structure is detected by samples at different temperatures, in particular, extruded starch and a sample obtained from SS 25 % at an aqueous solution temperature of 40-50 °C, a sample obtained from SS 30 % at 60 °C, a sample obtained from SS 35 % at temperature of 40 °C, the sample was obtained from SS 40 % at temperatures of 30 and 50 °C.

scholarly journals Effect of Different Surface-charged Lamellar Materials on Swelling Properties of Nanocomposite Hydrogels

2021 ◽  
Author(s):  
Marcela Pfeifer ◽  
Flávio A. C. Andrade ◽  
Ricardo Bortoletto-Santos ◽  
Fauze A. Aouada ◽  
Caue Ribeiro
Keyword(s):  
Water Absorption ◽  
Anomalous Behavior ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Swelling Properties ◽  
Ph Variation ◽  
Nanocomposite Hydrogels ◽  
Thermally Activated ◽  
Different Temperatures ◽  
Lamellar Materials

Abstract This study investigated the effect of different surface-charged lamellar materials on the swelling and diffusion properties of synthesized polyacrylamide-methylcellulose hydrogels (HG). Montmorillonite and hydrotalcite thermally activated at two different temperatures (300 and 550 ºC) were incorporated in the preparation of nanocomposite (NC) hydrogels. A series of NC hydrogels were prepared by varying the lamellar material content (1:1, 2:1 and 4:1). The results showed that the HG with hydrotalcite (550 ºC) was strongly dependent on the ionic intensity, and that the swelling degree increased by 50%, 65% and 78% with reducing the hydrotalcite content at (1:1), (2:1) and (4:1), respectively. The water absorption capacity of HG containing montmorillonite or hydrotalcite (300 ºC) was slightly affected when the pH decreased from 7 to 3. However, the pH variation from 7 to 10 increased the water absorption capacity of most HG, except those containing hydrotalcite (550 ºC) at (2:1) and (4:1). The presence of lamellar nanoparticles in hydrogels made the polymer matrix more rigid, and less likely to absorb water. In contrast, HG with hydrotalcite (550 ºC) at (2:1) and (4:1) showed anomalous behavior with an increase in their water absorption capacity. The results support that the developed NC-HG can be suitable candidates for applications as controlled released materials.

scholarly journals KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN

2019 ◽  
Vol 13 (02) ◽  
pp. 108
Author(s):  
Iwan Taruna
Keyword(s):  
Water Absorption ◽  
Hydrothermal Treatment ◽  
Ph Value ◽  
Particle Density ◽  
B Value ◽  
Absorption Capacity ◽  
Convective Drying ◽  
Enzymatic Browning ◽  
Oil Absorption ◽  
Water Absorption Capacity

The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lower temperatures could increase the brightness (L value) from 62.37 to 70.23, and increased the b value of okara powder color from 43.65 to 49.16. However, the particle density (1.04-1.35 g/cm3) and pH value (6.48-6.78) of okara powders were not significantly affected by hydrothermal treatment. The okara powder solution with hydrothermal treatment (2.10-4.50 cP) showed a lower average viscosity value compared to okara powder without hydrothermal treatment ((2.60-4.80 cP). The study also concluded that okara powder absorbed significantly more water rather than absorbing oil, as indicated by the value of water absorption capacity (4.7-5.7 mL/g), which greater than oil absorption capacity (1.1-1.4 mL/g). Non-enzymatic browning occurrence on okara powder samples (OD = 0.52-0.66) was more affected by the drying temperature than hydrothermal treatment. Keywords: convective drying, hydrothermal treatment, okara powder quality

scholarly journals Fabrication and experimental study of corn starch based vetiver cellulose reinforced bio-composite film for food packaging application

2021 ◽  
Author(s):  
G R Arpitha ◽  
Akarsh Verma ◽  
M R Sanjay ◽  
Abeer Mohamed Alosaimi ◽  
Anish Khan ◽  
...  
Keyword(s):  
Contact Angle ◽  
Water Absorption ◽  
Food Packaging ◽  
Corn Starch ◽  
Raw Materials ◽  
Standard Procedure ◽  
Natural Fibers ◽  
Cellulose Fiber ◽  
Absorption Capacity ◽  
Water Absorption Capacity

Abstract Established applicability of biocomposites in the field of automotive, construction and structural industries has led to a hope to utilize them in the near future for further applications such as food packaging and lightweight coatings. Due to their global abundance, natural fibers and starch have been the most widely tested and used raw materials for use as the bio-composite reinforcements. Here in this work, composites based on corn starch (CS) and vetiver cellulose fibers (VCF) are fabricated using the solution casting method. Alpha-cellulose was synthesized from the vetiver roots post converted into nano-cellulose using the ball milling. Various compositions of 0%, 5%, 10%, 15% and 20% (by weight) of this α-cellulose were introduced as the reinforcement to commercially available corn starch matrix. Tensile tests for the fabricated composites were done in accordance with the American Standard for Testing and Materials standard procedure. Crystallinity and failure morphology of the composites was studied using the X-Ray Diffraction techniques and scanning electron microscopy, respectively. Water absorption capacity test, Fourier-transform infrared spectroscopy analysis, and determination of contact angle of the films were also done to evaluate the film properties. Results reveal that the incorporation of vetiver cellulose fiber in the starch enhances the mechanical properties of bio-composites. Also, the water absorption capacity and the contact angle decreased and increased, respectively; thereby predicting the composites application as a lightweight food packaging material.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Comparison of Bio and Eco-technologies with Chemical Methods for Pre-treatment of Flax Fibers: Impact on Fiber Properties

2014 ◽  
Vol 9 (4) ◽  
pp. 155892501400900 ◽  
Author(s):  
Sabela Camano ◽  
Nemeshwaree Behary ◽  
Philippe Vroman ◽  
Christine Campagne
Keyword(s):  
Water Absorption ◽  
Fiber Bundle ◽  
Glass Fibers ◽  
Fiber Surface ◽  
Pectate Lyase ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Flax Fibers ◽  
The Impact

Flax fibers, available as fiber bundles, are commonly used as fiber reinforcement in composite materials as a substitute for glass fibers. Pre-treatments are often necessary for improving fiber-resin adhesion, and also to facilitate fiber elementarization, and to improve fiber ability to be implemented in mechanical processes limiting fiber damages. This paper focuses on the impact of biotechnologies (effect of 2 different enzymes: a pectate lyase and a laccase) and of an ecotechnology (ultrasound with ethanol), compared to classical chemical pre-treatments (using aqueous NaOH and ammonia) on the final flax fiber bundle properties, before and after a carding process. Fiber surface properties (wettability and/or zeta potential values), fiber elementarization and mechanical properties vary with the type of treatment (chemical nature of product and conditions used). Fibers elementarised using pectate lyase and ultrasound/ethanol have a hydrophilic surface and a high water absorption capacity, and are also of highest quality in terms of increased fineness. Treatment with NaOH yields the poorest fiber bundle tenacity. Laccase enzyme yields long thick hydrophobic fibers having very low water absorption capacity, and the most neutral surface charge. Properties of flax fibers can be easily monitored using different pre-treatments resulting in fibers which would be suited for various final applications.

scholarly journals Experimental study on water level and absorption capacity in a radial well flow in a loess area

2018 ◽  
Vol 19 (5) ◽  
pp. 1313-1321
Author(s):  
Xuezhen Zhang ◽  
Aidi Huo ◽  
Jucui Wang
Keyword(s):  
Unsteady Flow ◽  
Water Absorption ◽  
Water Level ◽  
Steady Flow ◽  
Flow Injection ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Analysis Method ◽  
Semi Empirical ◽  
Radial Well

Abstract In this paper, the theoretical basis for flow calculation in an injection well was discussed. It proposed that the flow rate of an injection well could be calculated referring to pumping theory and method. A mathematical model of the rising curve of water level around a radial well was established and the equation for calculating the rising curve was given. The calculation equations selected for the water absorption capacity of injection wells were explained and examples were verified and compared. The results indicated that, under the same injection conditions, the water level value calculated by the analysis method was slightly larger, but the error between the analysis method and the semi-theoretical and semi-empirical methods was small. In the processes of steady flow injection and unsteady flow injection, there was a small difference of water absorption capacity, and the former was slightly larger. The measured values of water absorption capacity were only about one-third of the calculated values based on pumping theory. Overall, the analytical solution method for predicting the rising curve of water level has priority in well injection. The semi-theoretical and semi-empirical equation for calculating water absorption capacity sifted first has priority in steady flow injection, the equation sifted second has priority in unsteady flow injection.

scholarly journals Formation of porous ceramics using cullet and biological waste of water purification

2011 ◽  
Vol 43 (1) ◽  
pp. 81-94 ◽  
Author(s):  
M. Vlasova ◽  
I. Rosales ◽  
M. Kakazey ◽  
Parra Parra ◽  
R. Guardian
Keyword(s):  
Mechanical Properties ◽  
Water Absorption ◽  
Water Purification ◽  
Sintering Temperature ◽  
Porous Ceramics ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Red Clay ◽  
Temperature Range

Porous ceramics (bricks) was obtained using red clay, milled fusible cullet, and biowaste in the temperature range 950-1000?C. The high content of water in biowaste eliminates the necessity of introducing water in soft mud forming of bricks. The porosity, water absorption capacity, and mechanical properties of the prepared ceramics depend on content of milled cullet and sintering temperature.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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