Specific mechanical energy consumption of extrusioncooking of wheat foamed packaging materials

摘要: Article history: Received: November 2014 Received in the revised form: December Accepted: January 2015 Extrusion-cooking technique, known from food processing, may be used production of environmentally friendly foamed materials based on starch. The objective paper was to determine specific mechanical energy consumption extrusion-cooking process made wheat starch at a varied level moisture raw mixtures and participation foaming components. Functional additives which support were applied: PDE agent polyvinyl alcohol. Specific (SME) determined according content used. Energy with addition increasing along increase decreased higher additive. In case an alcohol values SME getting additive mixture. research proved possibility obtaining packaging materials, function as filler transport packages, high efficiency low consumption.