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

被引：5

作者：

Combrzynski, Maciej ^{[1
]}

Moscicki, Leszek ^{[1
]}

Kwasniewska, Anita ^{[2
]}

Oniszczuk, Tomasz ^{[1
]}

Wojtowicz, Agnieszka ^{[1
]}

Krecisz, Magdalena ^{[1
]}

Solowiej, Bartosz ^{[3
]}

Gladyszewska, Bozena ^{[2
]}

Muszynski, Siemowit ^{[2
]}

机构：

[1] Univ Life Sci Lublin, Dept Food Proc Engn, Lublin, Poland

[2] Univ Life Sci Lublin, Dept Phys, Lublin, Poland

[3] Univ Life Sci Lublin, Dept Milk Technol & Hydrocolloids, Lublin, Poland

来源：

POLIMEROS-CIENCIA E TECNOLOGIA | 2018年 / 28卷 / 01期

关键词：

extrusion-cooking; thermoplastic starch foams; protective loose-fill materials; physical properties; functional additives; MECHANICAL-PROPERTIES; PHYSICAL-PROPERTIES; POLYVINYL-ALCOHOL; CASSAVA STARCH; FIBERS; COMPOSITES; PRODUCTS; TEXTURE; BLENDS;

D O I：

10.1590/0104-1428.02617

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

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.

引用

页码：76 / 83

页数：8

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