Cargando…

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

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 m...

Descripción completa

Detalles Bibliográficos
Autores principales: Wajs, Justyna, Panek, Jacek, Frąc, Magdalena, Stasiak, Mateusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827066/
https://www.ncbi.nlm.nih.gov/pubmed/33440653
http://dx.doi.org/10.3390/ma14020331
_version_ 1783640672653279232
author Wajs, Justyna
Panek, Jacek
Frąc, Magdalena
Stasiak, Mateusz
author_facet Wajs, Justyna
Panek, Jacek
Frąc, Magdalena
Stasiak, Mateusz
author_sort Wajs, Justyna
collection PubMed
description 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.
format Online
Article
Text
id pubmed-7827066
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-78270662021-01-25 Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour Wajs, Justyna Panek, Jacek Frąc, Magdalena Stasiak, Mateusz Materials (Basel) Article 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. MDPI 2021-01-11 /pmc/articles/PMC7827066/ /pubmed/33440653 http://dx.doi.org/10.3390/ma14020331 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wajs, Justyna
Panek, Jacek
Frąc, Magdalena
Stasiak, Mateusz
Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title_full Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title_fullStr Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title_full_unstemmed Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title_short Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour
title_sort influence of long-term storage on the caking properties determined in punch test and fungal contamination of potato starch and wheat flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827066/
https://www.ncbi.nlm.nih.gov/pubmed/33440653
http://dx.doi.org/10.3390/ma14020331
work_keys_str_mv AT wajsjustyna influenceoflongtermstorageonthecakingpropertiesdeterminedinpunchtestandfungalcontaminationofpotatostarchandwheatflour
AT panekjacek influenceoflongtermstorageonthecakingpropertiesdeterminedinpunchtestandfungalcontaminationofpotatostarchandwheatflour
AT fracmagdalena influenceoflongtermstorageonthecakingpropertiesdeterminedinpunchtestandfungalcontaminationofpotatostarchandwheatflour
AT stasiakmateusz influenceoflongtermstorageonthecakingpropertiesdeterminedinpunchtestandfungalcontaminationofpotatostarchandwheatflour