Wajs Justyna, Panek Jacek, Frąc Magdalena, Stasiak Mateusz
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Materials (Basel). 2021 Jan 11;14(2):331. doi: 10.3390/ma14020331.
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.
本文呈现的结果旨在确定冲头试验过程中发生的变化，以及粉末状食品原料在75%相对湿度下长期储存时真菌杂质的发展情况。马铃薯淀粉和小麦粉在全球散装材料生产中占据很大份额。对粉末状食品原料的兴趣日益增长，这需要额外的生产支出。这与所讨论产品储存时间的增加以及为其提供适当条件有关。将马铃薯淀粉和小麦粉样品置于穿孔容器中，在气候箱中于75%湿度和21°C下储存五个月，然后在Lloyd LRX材料试验机上通过冲头试验对样品进行测量。在马铃薯淀粉冲头试验中获得的图表与小麦粉有显著差异。观察到马铃薯淀粉以层状形式增厚，而在整个实验过程中小麦粉是均匀增厚的。75%湿度和21°C的条件可被描述为结块过程的开始。在马铃薯淀粉中观察到线性部分，这改变了它们的储存时间长度，此外，还与真菌污染的出现相关。这些结果可能表明真菌对散装材料结块现象有影响。
