Evolution of interactions between water and native corn starch as a function of moisture content

Brouillet-Fourmann, Stéphanie; Carrot, Christian; Lacabanne, C.; Mignard, Nathalie; Samouillan, Valérie

doi:10.1002/app.11288

Cited by 17 publications

(13 citation statements)

References 14 publications

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“…In order to be able to understand which parameters are influencing the phase inversion process, one has to consider the viscoelastic properties of each component during mixing. In the present mixing conditions, the average shear rate was calculated to be = 25 s -1 [11]. On pure melt components, the Cox-Merz rule rule (η( ) = η*(ω) with ≡ ω) and its modified forms allow to estimate steady flow viscosity data from the more readily obtainable dynamic rheological properties [12,13].…”

Section: Resultsmentioning

confidence: 99%

Phase inversion and co-continuity domain in immiscible polyethylene/polystyrene blends

Prochazka¹,

Dima

Majesté³

et al. 2003

E-Polymers

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Blends of polystyrene and high-density or linear low-density polyethylene have been prepared in an internal mixer and studied in a wide range of compositions. Phase inversion compositions have been determined using selective extraction and scanning electron microscopy. It appears that phase inversion can occur in a domain of compositions rather than at a single point. The existing models of phase inversion are not complete enough to explain the entire phenomenon, and percolation of each component may be considered to describe the formation of co-continuity.

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Section: Resultsmentioning

confidence: 99%

Phase inversion and co-continuity domain in immiscible polyethylene/polystyrene blends

Prochazka¹,

Dima

Majesté³

et al. 2003

E-Polymers

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“…Starch has been the subject of numerous papers reporting its plastic behaviour, for it can be processed with classical plastic processing technologies (e. g. extrusion, foaming and film blowing) and for the plastic-like properties of thermo-plasticized starch, that have promoted its use in some commodity application as substitute for petroleum based plastics (van Soest and Borger, 1997;Wiedmann and Srobel, 1991;Yu and Gao, 1996). The main limitation for starch is the hydrophilic nature, which limits its use in high moisture environments (Brouillet-Fourmann et al, 2002).…”

Section: Introductionmentioning

confidence: 98%

Thermoplastic Foams from Zein and Gelatin

Salerno

Oliviero

Maio

et al. 2007

International Polymer Processing

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The aim of this study was to characterize the foaming of natural proteins as thermoplastic polymers. In particular, two proteins, one of vegetal origin, zein, and one of animal origin, gelatin, were processed to achieve thermoplastic polymers, and subsequently foamed by a gas foaming batch process. The effects of suitable plasticizing additives and melt-mixing process on the thermal and mechanical properties of the thermoplasticized proteins were evaluated to assess the thermoplastic characteristics of these materials. Furthermore, selected protein/plasticizers systems were foamed with mixtures of CO 2 and N 2 as blowing agents, in a batch foaming apparatus, at different temperatures, pressures and pressure drop rates, to evaluate the processing window and the final properties of the foams. Foams with densities of 0.1 g/cm 3 and morphologies characterized by uniform distributions of cells with 10 lm diameters were obtained. Results indicated the suitability of zein and gelatin for being processed with classical thermoplastic processing technologies including melt mixing and foaming and their potentials as biodegradable polymers.

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“…Phase transitions of starch materials can be detected by peaks in the heat flow curve derived from DSC experiments. For example at high moisture contents (.30%) gelatinisation can be detected by endothermal peaks in the heat flow at a temperature range from 60 to 807C, depending on the kind of starch material [4,16,17]. In case of low moisture contents (0-25%), endothermal phase transitions have been detected at temperatures about 1407C by Shogren [18], which were interpreted as melting peaks of amylopectin.…”

Section: Resultsmentioning

confidence: 99%

Characterisation and Modelling of Specific Enthalpy and Heat Conductivity of Corn Grits under Consideration of Water Sorption Behaviour

et al. 2006

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Extrusion of starch is a common process not only in food industry, but also for technical applications. In this context, a special type of extruder with a very short plastication unit allows the processing of foamed products like loose-fill based on non-modified, starch-containing raw materials. A crop product which has been defined as very suitable for this process is corn grit. In order to describe the process behaviour of an extrusion machine, the knowledge of the relevant material properties is indispensable. This paper provides results from investigations focused on the determination of material data like specific enthalpy (SE) Dh and heat conductivity (HC) l. Both characteristics increase with rising temperature and water content. Based on these experimental results, mathematical models have been formulated in order to calculate the specific enthalpy and heat conductivity in dependence on temperature and moisture content, which in turn depends on air temperature and relative humidity during the storing of the material before processing. Therefore, the water vapour sorption behaviour of this material was also investigated. The GAB model for the mathematical description of sorption behaviour of starch could also be applied to corn grits and integrated into the models for the calculation of Dh and l. Specific enthalpy has been determined by DSC (differential scanning calorimetry), heat conductivity has been measured by using a device working with the "Line-Source-Method".

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Evolution of interactions between water and native corn starch as a function of moisture content

Cited by 17 publications

References 14 publications

Phase inversion and co-continuity domain in immiscible polyethylene/polystyrene blends

Phase inversion and co-continuity domain in immiscible polyethylene/polystyrene blends

Thermoplastic Foams from Zein and Gelatin

Characterisation and Modelling of Specific Enthalpy and Heat Conductivity of Corn Grits under Consideration of Water Sorption Behaviour

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