Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams

Combrzyński, Maciej; Wójtowicz, Agnieszka; Mitrus, Marcin; Oniszczuk, Tomasz; Matwijczuk, Arkadiusz; Pawelczyk, Paulina; Mościcki, L.

doi:10.31545/intagr/109517

Cited by 15 publications

(8 citation statements)

References 29 publications

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“…The said efficiency was higher with a higher screw rotational speed for all raw material blends tested. A similar impact was observed in earlier studies [39] that studied the processing of potato and corn starch. In the course of the measurements, a higher extrusion efficiency was observed for blends processed using the M1 die; lower efficiency values, however, were reported for the processing of potato starch using the M2 ring die.…”

Section: Processing Efficiency Of Starch-based Foamssupporting

confidence: 85%

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization

et al. 2020

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Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. These have demonstrated high potential in medical applications: cardiac, vascular and orthopaedic conditions in adults as well in children. In our research, the extrusion-cooking technique was used to obtain environmentally friendly loose-fill foams as packaging. Potato starch was the basic raw material. Polyvinyl alcohol was used as an additive in the amount of 1%, 2% and 3% to replace starch. The components were mixed and moistened with water to various initial moisture contents of the blend (17%, 18% and 19%). The processing of starch foams employed the TS-45 single screw extruder-cooker (Gliwice, Poland) with the L/D ratio of 12. The foams were processed with various screw speeds (100 and 130 rpm) and with two types of forming dies (circular and ring die). The extrusion-cooking process efficiency (kg h −1 ) and the energy consumption (kWh kg −1 ) during the processing were also measured. The results showed that the processing efficiency of potato starch foams varied depending on the level of polyvinyl alcohol, the shape of the forming die and the screw speed applied. The analysis of energy consumption, mechanical properties and FTIR analyses demonstrated that the type of the forming die and the initial moisture level had the most significant impact on specific energy demands during the processing of potato starch-based foams.

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Section: Processing Efficiency Of Starch-based Foamssupporting

confidence: 85%

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization

et al. 2020

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“…In recent years, considerable research has been conducted on developing biofoams for packaging applications. Starch-based foams have been extensively researched as an alternative to conventional plastic foams, with different processing methods, such as extrusion and baking, yielding promising results [ 5 , 6 , 7 , 8 ]. Mycelium-based foams have also emerged as a promising area of research for sustainable packaging solutions, offering biodegradability, compostability and comparable properties to traditional petroleum-based foams [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Type and Pre-Treatment on the Properties of Gelatin–Starch Foams Produced by Mechanical Foaming

Torrejon

Song

et al. 2023

Polymers

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Incorporating biopolymers in packaging foams can contribute to a more circular packaging system, utilizing renewable and compostable materials. Gelatin, with its favorable physicochemical properties, allows for producing gelatin foams via mechanical foaming, a well-established and low-investment process. To improve foam properties, starch can be added to the gelatin formulation. However, the variability in the properties of starch powders can impact the polymer blend and, consequently, the properties of the dry foam. This study aimed to investigate the impact of different starch powders from different botanical origins (tapioca and corn) and treatments (native or pregelatinized) on the properties of gelatin–starch foams produced by mechanical foaming. The study successfully produced foams with densities of approximately 45–50 kg/m3 and compression properties comparable to EPS (expanded polystyrene) foams. The starch type and pre-treatment significantly influenced the properties of the foam. Pregelatinized starches exhibited slightly higher densities due to lower foamability caused by higher viscosity. Using starch exhibiting total loss of birefringence led to denser foams with greater compression properties than those with starch with a certain degree of crystallinity remaining. Therefore, selecting the appropriate starch type is crucial when developing starch-based materials to ensure optimal material and processing properties align with application requirements.

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“…[12] During the extrusion process, under specific conditions of temperature and shear, starch in the presence of plasticizers and low moisture content gives rise to TPS. [13] However, there is a paucity of research on the production of TPS by extrusion. This is likely due to the fact that the process is more complex with starch than with other polymers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review

et al. 2021

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Thermoplastic starch (TPS) offers an alternative to petrochemical-based plastics because as well as being a final product in itself, TPS can be used as a precursor for the production of new materials. In addition to high temperature and shear, the presence of plasticizers is essential in the TPS production process, to break the strong inter-and intra-molecular interactions of the starch chains. The properties of these plasticizers-their functional groups, molecular weight, thermal stability, and compatibility with the polymer, among others-play an important role in the production of TPS. This work therefore brings together research evaluating starch-plasticizer molecular interactions and their effect on the structure, polymer properties, retrogradation, and processing of TPS obtained by extrusion; in addition, it collects and analyzes information on the process conditions used in the extrusion of different starches in the presence of different plasticizers. The objective of this review is to provide a clear description of the importance of the effect of plasticizers on the properties of TPS obtained by extrusion, indicating the potential of some plasticizers to broaden the field of application of TPS.

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Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams

Cited by 15 publications

References 29 publications

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization

Effect of Starch Type and Pre-Treatment on the Properties of Gelatin–Starch Foams Produced by Mechanical Foaming

Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review

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