Extrusion-cooking of starch protective loose-fill foams

Mitrus, Marcin; Mościcki, L.

doi:10.1016/j.cherd.2013.10.027

Cited by 44 publications

(47 citation statements)

References 20 publications

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“…Measurements for each foam type were performed with 10 repetitions. From the obtained stress-strain curves the following structural parameters were determined: the ultimate compression force (N) as the force causing sample fracture, and the Young modulus (MPa) as the deformation resistance of the foam [42][43][44] .…”

Section: Mechanical Measurementsmentioning

confidence: 99%

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams

et al. 2018

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ObstractThe aim of this work was to determine selected physical properties of biodegradable thermoplastic starch (TPS) filling foams manufactured by extrusion-cooking technique from different combinations of potato starch and two additives: poly(vinyl alcohol) PVA and Plastronfoam PDE. Foams were processed with seven starch/additives combinations at two different extruder-cooker's screw rotational speeds. The densities of starch foams depended significantly on the additive type and content. The linear relationship between the Young modulus and the ultimate compression force and apparent density was found. The foams processed with the addition of PVA had low density, porosity and lower values of the Young modulus than the foams prepared with PDE.

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Section: Mechanical Measurementsmentioning

confidence: 99%

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams

et al. 2018

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“…Results of the first phase of this study are presented in their work (Mitrus and Moscicki 2014). Most of the experimental works which apply extrusion-cooking for the production of starchy loose-fill foams started in the Department of Food Process Eng., Lublin University of Life Sciences in 2012.…”

Section: Extrusionmentioning

confidence: 99%

Biodegradable Starch Nanocomposites

García

Famá

D’Accorso

et al. 2015

Advanced Structured Materials

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Biodegradable thermoplastic materials offer great potential to be used in food packaging or biomedical industry. In this chapter we will present a review of the research done on starch and starch nanocomposites. In the case of nanocomposites based on starch, special attention will be given to the influence of starch nanoparticles, cellulose whiskers, zinc oxide nanorods, antioxidants, and antimicrobial inclusion on the physicochemical properties of the materials. The discussion will be focused on structural, mechanical, and barrel properties as well as on degradation, antibacterial and antioxidant activities. Finally, we will discuss our perspectives on how future research should be oriented to contribute in the substitution of synthetic materials with new econanocomposites.

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“…The amylase content was 21%. The glycerol was purchased from SC Nordic Invest SRL Cluj Napoca and had a concentration of 99.5% and a density of 1.262 g/cm 3 . The water used was from the water supply system.…”

Section: Methodsmentioning

confidence: 99%

Rheological Behavior of Some Starch - Based Bioplastics

Nagy

Todicǎ²,

Ştefan³

et al. 2016

UASVMCN-AGR

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The recent interest in the field of bioplastics is to obtain packaging material from pure starch without synthetic polymers. The rheological behaviour represents one of the most important feature of such materials. Samples with different ratio of starch, glycerol and water were prepared and investigate regarding their rheological behaviour. After the samples reaches their limit of swelling and were completely decomposed viscosity was measured with a Brookfield DV-III Ultra rheometer at different temperatures and share rates. The data were analyzed with Kaleidagraph software. For a given sample our measurements show that the viscosity is dependent on share rate and switches from a non-Newtonian to a Newtonian behaviour in function of temperature and sample composition. We used the power law model to describe this dependence and for a given set of data there is only one output for the fit parameters. We consider the best fit of the experimental data when the curve traced by the computer passes almost through all experimental points. In the present research work we establish a particular algorithm of mathematical analysis of experimental data which allows a separation of the contribution of each variable to the viscosity.

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Extrusion-cooking of starch protective loose-fill foams

Cited by 44 publications

References 20 publications

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams

Biodegradable Starch Nanocomposites

Rheological Behavior of Some Starch - Based Bioplastics

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