Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Final revision date: 2020-02-10
Acceptance date: 2020-02-24
Publication date: 2020-03-30
Corresponding author
Mateusz Stasiak   

Department of Physical Properties of Plant Materials, Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland, Poland
Int. Agrophys. 2020, 34(2): 203-211
In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analyzed with FTIR structural measurements, and fungal activity was investigated in wheat flour and potato starch. The materials were stored in high humidity and room temperature (20oC ± 2) in order to quickly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch maximum strength appeared on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however an increase in fungal contamination was observed also. Day 8 was also the beginning of structural changes in potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination.
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