This paper presents the effects of mixing non-homogeneous bicomponent granular structures by the flow method with the use of an inverted cone insert as a supporting element. The analysis of homogeneity of mixtures after 10 consecutive flows was carried out based on computer image analysis. Based on these tests, the use of a nonlinear regression for the mo-delling of two selected parameters of the process was proposed. Spatial dependence was described by the relation between the va-riance of the tracer distribution (dependent variable) and density ratio of the mixed components, and the diameter of the cone insert used (independent variables). The mathematical description was made with the use of a ‘nonlinear regression’ module. The results obtained in these tests proved that the use of supporting insert improves the degree of mixability of granular materials. The two-dimensional model in the form of a quadratic function may be a for-mula for describing the influence of selected parameters on the homogeneity of a granulate mixture before the beginning of the mixing process.
Commercial potato and wheat starches were substituted to DS = 0.04 by cationic and anionic groups separately (to obtain cationic and anionic derivatives, respectively) and jointly (to obtain amphoteric derivatives). Microwave assisted processes were carried out in oven emitting radiation of 2450 MHz frequency and 0.5 W/g energy. Reaction products were examined by rheological methods, light, and scanning electron microscopy, and X-ray diffractometry. Nitrogen and carboxymethyl group contents were also determined. Incorporation of ionic substituents into the starch molecules significantly changes its physicochemical properties related to starch-water interactions, results in the decrease of the gelatinisation temperature, changes of the swelling characteristics, solubilisation and iodine complexation. The extent of these changes depends on type of processing (microwave or traditional) and starch species. Crystal and granular structures of investigated starches were only slightly damaged on derivatisation.
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