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In an attempt to characterize the non-linear augmentation of stress as a function of strain during the compression molding process of the straw-potato residue mixture, and to analyze the impact of elasto-visco-plastic deformation on energy consumption and product quality, the present study has established an elasto-visco-plastic constitutive model for the straw-potato residue mixture based on stress-strain test data. The model parameters were obtained through curve fitting, including the elastic modulus E, viscous coefficient K, viscous index n, friction stress σf, and plastic coefficient R1/m. The effects of test factors such as moisture content, feeding amount, compression temperature, and compression speed on these model parameters were analyzed to decipher the elasto-visco-plastic deformation process of the mixture. Additionally, specific energy consumption (SEC) and relaxation ratio (Rr) were employed as test indicators and were subjected to correlation analysis with the model parameters, culminating in the establishment of a multivariate regression equation. The results indicate that the correlation between SEC and the model parameters is quite significant under different test conditions, while Rr is significantly correlated with n, σf, and R1/m only under different moisture contents. This suggests that the energy consumption in the molding of the straw-potato residue mixture is primarily due to overcoming the resistance of elasto-visco-plastic deformation and friction, while the quality of the molding is mainly influenced by the moisture content, thereby establishing a connection with the elasto-visco-plastic parameters. The multivariate regression equation ultimately derived can be used to discern the degree of influence of elastic deformation, viscous deformation and plastic deformation on the specific energy consumption during the compression of the straw-potato residue mixture. [ABSTRACT FROM AUTHOR]

Potato residue is a by-product of potato cell fragments, cell wall residues and residual starch particles in the process of potato starch production. It is easy to deteriorate due to its high water content, high available nutrients and abundant bacteria. Microbial fermentation of potato residue can increase its protein content, improve palatability, increase nutrient utilization rate, improve the quality of livestock products, reduce breeding cost and increase breeding efficiency. The paper reviews the nutritional composition of potato residue, the process of microbial fermentation of potato residue, the influence of microbial fermentation on nutritional value of potato residue and the application of microbial fermentation of potato residue in aquaculture, to provide reference for the application of microbial fermentation of potato residue in animal husbandry production. [ABSTRACT FROM AUTHOR]

The experiment was to improve the feeding value of potato residue. Two strains AAG-17 and CPA-3-4 with high enzyme activity preserved in laboratory were used to construct composite flora, the fermentation conditions were optimized by single factor combined with response surface method, and the potato residue before and after degradation was observed by infrared and electron microscopy. The results showed that when the initial pH value of 7, the fermentation revolution of 160 r/min and the inoculated-pathogen quantities of 2%, the inoculation ratio (CPA-3-4: AAG-17) was 3:1, the theoretical value of degradation rate of potato residue was 36.58%, and the repeated test results showed that the degradation rate was 36.90%. The results of SEM and Fourier IR on potato residue before and after degradation showed that complex flora had significant degradation effect on potato residue. The study indicates that the experiment determines the optimum condition of compound flora fermentation of potato residue animal feed, and the nutritional value of ferment potato residue animal feed is improved. [ABSTRACT FROM AUTHOR]

Corn straw and potato residue are common agricultural biomass. Although they have a wide range of applications, the disadvantages of low bulk density and high storage and transportation cost hinder their utilization. The densification of these biomass into briquettes facilitates their storage, transportation, and reuse. The rheological properties of corn straw and potato residue during co-briquetting were investigated in creep tests. The Four-element Burgers Model accurately and intuitively fit the creep curves of the mixed materials, with fitting coefficients above 0.99. The experiment used the relaxation ratio as an indicator, and the influence of compression speed, dwell time, feeding amount, loading force, mass ratio, and temperature were obtained. The response surface analysis indicated that all factors except compression speed had an effect on the relaxation ratio. The results suggested that compressing corn straw and potato residue in a feeding amount of 28 g with a mass ratio of 1:5 at 101 °C under 35 KN loading force and 918 s dwell time produces cost-effective agricultural biomass briquettes. This study provides a reference for improving the cobriquetting process of corn straw and potato residue. [ABSTRACT FROM AUTHOR]

The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 mm, <150 mm, <106 mm, <75 mm, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residuebased starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and a-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste. [ABSTRACT FROM AUTHOR]

In this study, the proximate composition, mineral content and amino acid composition of starch processing residues from 10 cultivars of sweet potato and 10 cultivars of potato were determined, and the nutritional and health-related values of these residues were investigated. The residual flours contained 20.63–31.48 g and 17.14–28.57 g rich dietary fiber per 100 g dry weight for sweet potato and potato, respectively, as well as mineral elements, including potassium, ferrum, zinc and copper. The highest limiting amino acid score (AAS) of the almost balanced amino acid composition were observed to be 71.07 and 57.96 for sweet potato and potato residues, respectively. A grey relational analysis showed that the nutritional values of Jishu 4 at 0.7519 and LT-5 at 0.7281 were the highest among the sweet potato and potato residues, respectively. The evaluation of the sweet potato/potato residues, the by-products of the starch industry, based on recommended daily intake (RDI) standards, indicated that the residues have potential nutritional and health-related food values.