The use of the mercury porosimeter for the evaluation of micropore size distribution in potato extrudates
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Department of Biological Elements of Food Technology and Feed, University of Agriculture, Doświadczalna 48,20-236 Lublin, Poland
Institute of Agrophysics, Polish Academy of Science, Doświadczalna 4, 20-236 Lublin, Poland
Int. Agrophys. 1996, 10(4): 295-302
Several samples of potato flour ex-trudates were obtained by simple and screw extruder. The effects of process variables (moisture, temperature) were related to the following extrudates features: expansion, density, and shearing stress. The microstructure of the extruded products was examined by mercury porosimeter. Total porosity and changes of the average pore radius were stated in relation to physical properties of the extrudates. Total porosity decreased when the expansion of the products increased. Feed moisture was the principal determinante of physical strength, and affected changes in the number, size and distribution of the pores.
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