Thermoplastic extrusion—the mechanism of the formation of extrudate structure and properties |
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Authors: | Vladimir B Tolstoguzov |
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Affiliation: | (1) Institute of Food Substances of the Russia Academy of Sciences, Vavilov Street 28, 117813, GSP - 1 Moscow, Russia |
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Abstract: | Systems processed by thermoplastic extrusion can be regarded as heterophase polymer melts of incompatible water-plasticized
biopolymers. In the process of thermoplastic extrusion, proteins and polysaccharides are melted at high pressure and temperature
below the temperature region of their thermal decomposition. Dispersed particles of these systems can be deformed in flow.
The mixed-melt anisotropic structure, formed in flow, is fixed by rapid conversion of the melt jet that lets the extruder
die from a viscous state to a rubber-like state and then to a glassy state caused by cooling and drying. Incompatibility of
proteins and polysaccharides in their water-plasticized melt mixtures impacts on structure formation and texturization during
thermoplastic extrusion.
Presented at the 20th ISF World Congress and 83rd AOCS Annual Meeting and Expo, May 10–14, 1992, Toronto, Ontario, Canada. |
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Keywords: | Extrusion cooking extrusion of soybean protein functions of water protein denaturation protein Tg spinneretless spinning starch/protein melts starch/protein/water interactions thermodynamic incompatibility of biopolymers thermoplastic extrusion |
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