Resumen

CAJIAO, Elsa S; BUSTAMANTE, Luis E; CERON, Alcy R  y  VILLADA, Héctor S. Effect of Cassava Flour Gelatinization on the Mechanical, Thermal and Microstructural Properties of a Compression Molded Matrix. Inf. tecnol. [online]. 2016, vol.27, n.4, pp.53-62. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000400006.

In the present study the effect of gelatinization process of cassava flour on the mechanical, thermal and microstructural properties of a semi-rigid compression molded matrix was evaluated. Initially the conditions that allowed the highest degree of gelatinization of the flour in controlled heated aqueous suspensions were determined. From ungelatinized and gelatinized flour mixed with fique fiber, molded matrices were prepared by compression. These were evaluated for their bending properties, water absorption, thermal and microstructural behavior. The matrices prepared with gelatinized flour had higher values of stress and flexural modulus, water absorption was smaller and had better thermal stability. Additionally, the surfaces of the matrices were homogeneous and smooth. The process of gelatinization of cassava flour allowed greater thermoplastic lamination and interaction between the components of the matrix, which influenced the evaluated properties.

Palabras clave : gelatinization; mechanical properties; thermal properties; semi-rigid matrix.

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