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Research on the influence of the technical conditions of a homogenizer pump on the quality of the process of pressure homogenization

100%

Hys L., Popko H., Komsta H., Popko R.

International Agrophysics

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2002

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tom 16

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nr 1

2

Pressure homogenization in fruit-vegetable processing industry

100%

Komsta H., Popko R., Popko H., Hys L.

International Agrophysics

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1999

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tom 13

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nr 3

3

Wpływ pochodzenia botanicznego skrobi na strawność produktu dietetycznego otrzymywanego metodą wysokociśnieniowej homogenizacji

37%

Le Thanh-Blicharz J., Mikolajewska C., Lewandowicz G.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

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tom 557

Previous research of the effect of high pressure homogenisation of the pastes on the properties of starch proved that at the optimal conditions (concentration of starch pastes of 5%, temperature of 50°C and pressure of 22 MPa) this process applied to potato starch causes the decrease of its digestibility of about 50%. In case of starches of other botanical origin the results were not so spectacular. Taking into consideration that pastes other starches reveal smaller values of viscosity than potato starch a thesis was put forward that this type of modification is efficient only if enough shear stress is applied. The aim of the present work was the verification of this thesis as well as the estimation of the suitability of different starches for the manufacturing of dietary stach product by high pressure homogenisation of the pastes. The most popular commercial starches i.e. normal corn, waxy corn, wheat, tapioca and pea were investigated. Rheological investigations on different starch species were made at the first stage of the experiment. As a result the concentrations of pastes of different starches, which caused the same stress under shearing as 5% potato starch pastes were found. Then, starch pastes of proper concentration were submitted to the high pressure homogenisation process. After that the digestibility of obtained products was measured. It was found that the high pressure homogenization of starch pastes provides products of digestibility reduced up to 50% irrespective of different starch origin. Moreover all the examined starches, at proper concentration, reveal similar response to mechanical stress. It causes the decrease of digestibility at the same level irrespective of starch origin. The effectiveness of the high pressure homogenisation in reducing digestibility, depends on the shear stress level and does not correlate with the amount of amylose. The selection of starch for physical modification by high pressure modification could be made only in respect to economical condition.

Ograniczanie wyników

2 International Agrophysics

1 Zeszyty Problemowe Postępów Nauk Rolniczych

2 Hys L.

2 Komsta H.

2 Popko H.

2 Popko R.

1 Le Thanh-Blicharz J.

1 Lewandowicz G.

1 Mikolajewska C.

1 2010

1 2002

1 1999

Research on the influence of the technical conditions of a homogenizer pump on the quality of the process of pressure homogenization

Pressure homogenization in fruit-vegetable processing industry

Wpływ pochodzenia botanicznego skrobi na strawność produktu dietetycznego otrzymywanego metodą wysokociśnieniowej homogenizacji