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 analysed with FTIR structural
measurements, and the phenomena connected with fungal growth
were investigated in wheat flour and potato starch. The materials
were stored in high humidity conditions at room temperature
(20 ± 2oC) in order to rapidly 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,
the maximum strength occurred 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 also observed. Day 8 also marked the beginning
of structural changes in the 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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