Modeling of thermal pressure forming of starch materials

Several mathematical models describing thermal pressure forming of starch suspensions are introduced with aim to explain surprising non-monotonic temperature and pressure time trends observed experimentally when heating a starch suspension in a closed mould. Pro/cons of models based upon assumption of steam pressure controlled by friction losses of steam flowing throughout a porous structure and the models operating with the concept of foam (expanding bubbles in a continuous starch matrix), are discussed.