Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams
AUTOR(ES)
Combrzyński, Maciej, Mościcki, Leszek, Kwaśniewska, Anita, Oniszczuk, Tomasz, Wójtowicz, Agnieszka, Kręcisz, Magdalena, Sołowiej, Bartosz, Gładyszewska, Bożena, Muszyński, Siemowit
FONTE
Polímeros
DATA DE PUBLICAÇÃO
15/03/2018
RESUMO
Abstract The 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.
Documentos Relacionados
- Polyvinyl alcohol (PVA) molecular weight and extrusion temperature in starch/PVA biodegradable sheets
- Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion
- Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch
- Thermoplastic Waxy Starch Films Processed by Extrusion and Pressing: Effect of Glycerol and Water Concentration
- The influence of structural parameters on the permeability of ceramic foams