ArticleMaterials (Basel, Switzerland)2021
Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour.
Article in Materials (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 4 citations in OpenAlex.
- Determination of the Strength of Consolidated Powder Materials with a Pull-Based Tester.Materials (Basel, Switzerland) · 2023Article
- Article
- Determination of the Influence of Mechanical Properties of Capsules and Seeds on the Susceptibility to Feeding ofSensors (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The presented results are an attempt to identify the changes taking place during a punch test experiment and the development of fungal impurities of powdered food materials over long-term storage at 75% RH. The potato starch and wheat flour market has a large share of the global production of bulk materials. The growing interest in powdered food materials requires additional production expenditure. This is associated with an increase in storage time of the discussed product and providing it with the appropriate conditions. The samples of potato starch and wheat flour were stored in perforated containers in a climatic chamber at 75% humidity and 21 °C for five months and then samples were measured by a punch test in a Lloyd LRX materials testing machine. The graphs obtained in the potato starch punch test differed significantly from wheat flour. The thickening of potato starch was observed in the form of layers, while potato starch was uniformly thickened throughout the experiment. The conditions of 75% humidity and 21 °C can be described as the beginning of the caking process. In potato starch, linear sections were observed, which changed the length of their storage time and, additionally, was correlated with the appearance of fungal contamination. These results may suggest the influence of fungi on the phenomenon of bulk material caking.
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