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

Combrzyński, Maciej; Mościcki, L.; Kwaśniewska, Anita; Oniszczuk, Tomasz; Wójtowicz, Agnieszka; Kręcisz, Magdalena; Sołowiej, Bartosz; Gładyszewska, Bożena; Muszyński, Siemowit

doi:10.1590/0104-1428.02617

Cited by 7 publications

(10 citation statements)

References 38 publications

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“…A lower resistance to compression was more visible (43.1%) in potato starch foams than in corn starch foams (29.6%) with the increase in screw speed being applied during the foam processing. A higher level of efficiency at higher screw speeds resulted in a more expanded structure (Combrzyński et al, 2018a), although samples were less resistant to compres-sion. Foam strain during the compression test was lower than that observed in the cutting test for potato foams; however, it was higher than for corn starch.…”

Section: Resultsmentioning

confidence: 99%

“…In recent decades, the global population has grown rapidly; and global consumption has also increased to an even greater extent, which, stimulated by a variety of marketing tools, is contributing to the manufacture of an unprecedented volume of packaged products. The end of the 20th century is considered to have brought significant changes to the development of the packaging industry (Combrzyński et al, 2018a). The environmental awareness of consumers, which has been growing for many years, and the fashion for "green products" has fostered the design of plastics, which undergo rapid decomposition (biodegradation) after their life cycle expires.…”

Section: Introductionmentioning

confidence: 99%

“…The extrusion-cooking conditions can have an impact on the final properties of the product. Variable configuration of single or twin-screw extruders, screw profiles, the heating or cooling of different sections of the extruder and the use of dies with various shapes allow to produce a variety of products (Combrzyński et al, 2018a). The involvement of scientific and industrial developers in furthering green technologies has the potential to establish an appropriate balance between economic interest and environment protection.…”

Section: Introductionmentioning

confidence: 99%

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

Combrzyński¹,

Wójtowicz²,

Mitrus³

et al. 2019

Int. Agrophys.

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Potato starch and corn starch are popular basic raw materials in the processing of biopolymers. One of the processing methods employed in the manufacture of biopolymers is extrusion-cooking technique. With specific parameters and equipment configurations, it is possible to obtain a wide variety of starch-based biopolymers. Loose fill foams are usually produced with the use of polystyrene, but the adverse environmental effects of conventional plastics provide an incentive for the development of new, environmentally friendly raw materials. The aim of the study was to apply the extrusion-cooking technique to prepare starch-based foams from potato starch and corn starch under various extruder screw speeds applied during processing. Process efficiency and energy consumption were also tested during processing. The expanded foams were analysed by means of cutting and compression tests to evaluate selected mechanical properties. The type of starch used and the processing screw speed had an impact on the efficiency and specific energy requirements of the process. The results showed that the screw speed had a significant effect on the cutting forces in the tested foams as well as on its compression properties. Higher hardness of foams was observed when potato starch was used as the basic raw material. Moreover, corn starch foams proved to be more elastic in compression tests. K e y w o r d s: corn starch, potato starch, foams, compression test, elastic modulus

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Combrzyński¹,

Wójtowicz²,

Mitrus³

et al. 2019

Int. Agrophys.

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“…Como alternativa a las espumas de poliestireno expandido (EPS), uno de los principales productos plásticos a base del petróleo (Hu et al, 2019), algunos estudios han demostrado que a partir de almidón es posible obtener materiales de empaque espumados utilizando procesos como la extrusión (Combrzy, Mo, Kwa, Oniszczuk, & Wójtowicz, 2018;Combrzyński et al, 2017;Georges, Lacoste, & Damien, 2018;Kaisangsri, Kowalski, Kerdchoechuen, Laohakunjit, & Ganjyal, 2019;Mitrus et al, 2016). El almidón es un biopolímero natural, renovable de alta disponibilidad, abundancia y con capacidad de procesamiento térmico (Kaisangsri et al, 2019), sin embargo, los materiales a base de almidón son altamente hidrofílicos, absorben gran cantidad de agua, lo que hace que se un material espumado obtenido a partir de almidón de yuca debilite drásticamente sus propiedades funcionales y dificulte su aplicación en el sector industrial (Bergel, Dias Osorio, da Luz, & Santana, 2018;.…”

Section: Introductionunclassified

Influence of contents of chemical compositions on the mechanical property of sisal fibers and sisal fibers reinforced PLA composites

Zhu

Hao

Zhang

2018

Journal of Natural Fibers

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The indiscriminate accumulation of waste materials of petrochemical origin has prompted research that leads to obtaining environmentally friendly materials using renewable raw materials. The objective of this thesis was to establish the process conditions for the extraction of microparticles of fique bagasse and the evaluation of the effect of their incorporation in a foamed material obtained from cassava starch.The extraction of the microparticles was carried out by means of a hydrolysis process with sulfuric acid using previously conditioned fique bagasse. To determine the process conditions, a 33 factorial design was run in which the acid concentration (5, 10 and 15%), temperature (70, 80 and 90 ° C) and time (3, 5 and 7h) of hydrolysis, obtaining a significant effect on the morphological, chemical and thermal properties, highlighting functional groups, morphology, color and degradation and melting temperatures characteristic of cellulose, with 10%, 70 ° C and 7h being the conditions that allowed obtaining the smallest size of particle.To determine the effect of the incorporation of the microparticles on the properties of the foams, a unifactorial design was evaluated with five levels of concentration of microparticles (0.0, 0.5, 0.75, 1.0 and 1.25%) in the mixture for obtaining foam, finding a significant effect on the properties of expansion index, density, compressibility and water absorption, being the 0.75% treatment the one that presented outstanding properties with respect to the other treatments. This indicates that fique bagasse in adequate concentrations has potential for use in the production and improvement of the properties of starch-based foams.

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“…Due to the limited resources of crude oil and mounting environmental concerns, polymer materials (including foamed ones) are more and more often blended with renewable raw materials [13,14]. The research on the production of biodegradable polymers from renewable, natural sources gained momentum at the turn of the 20th century, and the global demand for such materials grows year to year.…”

Section: Introductionmentioning

confidence: 99%

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

Cited by 7 publications

References 38 publications

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

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

Influence of contents of chemical compositions on the mechanical property of sisal fibers and sisal fibers reinforced PLA composites

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

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