Application of extrusion-cooking technique for foamed starch-based materials

Abstract

Abstract. Foamed materials are widely used, mainly as a protection objects during transport of various products. Traditionally foams are produced from plastics so they are very difficult for waste management. It is the challenge for many scientific centres to develop a technology for the production of bio-based materials which can be rapidly decomposed. The task for the researcher is to obtain a relatively cheap, easy to use and completely biodegradable materials. The aim of this work was the selection of the main raw materials, functional additives and process parameters to obtain the most effective parameters of extrusion-cooking process for foamed starch-based materials. Properties of the products and processing costs were taken into account. During the study, the extrusion-cooking process was performed under various conditions: temperature, humidity, type of the die, screw rotational speed, various raw materials and additives blends. The best results were obtained for mixtures based on potato starch and with addition the foaming agent Plastron foam PDE and poly(vinyl) alcohol PVA.

Desarrollo de una matriz expandida elaborada a partir de almidón y harina de yuca por extrusión

“…In addition, as mentioned above, humidity was the most influential factor on apparent density, possibly due to the fact that pressure and temperature fall drastically when the extruded material leaves the extrusion nozzle [25], which could have generated cellular spaces that when occupied by air, influenced in obtaining a higher or lower density with a higher intensity than that reflected by the flour content, where water can act as a plasticizer and blowing agent in extrusion processes, some of the water in TPS becomes steam at high temperature and acts as blowing agent, while the other part of the water bonds with starch chain and acts as plasticizer to enable starch to obtain the melting strength needed for foaming [18], where humidity content of the mixtures have an important impact on the extrusion-cooking process and on the quality of the foamed extrudates [26].…”