Starch Protective Loose-Fill Foams

Mitrus, Marcin

doi:10.5772/36270

Cited by 9 publications

(11 citation statements)

References 33 publications

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“…The temperature of the treatment during the process can be high (up to ca. 200°C), the pressure can reach 20 MPa, while the total time is usually very short (30-45 s) (Combrzyński, 2012;Mitrus, 2012;Mościcki and Van Zuilichem, 2011;Suknark et al, 1997). Therefore, the extrusion-cooking process is an example of the so called HTST processes (high temperature, short time) (Frame, 1994;Guy, 2001;Lui and Peng, 2005;Mościcki and Van Zuilichem, 2011;Wójtowicz et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the extrusion-cooking process is an example of the so called HTST processes (high temperature, short time) (Frame, 1994;Guy, 2001;Lui and Peng, 2005;Mościcki and Van Zuilichem, 2011;Wójtowicz et al, 2013). Generally, the extrusion-cooking technique can be successfully applied to starch-based foam production (Altskär et al, 2008;Mitrus, 2012;Wang et al, 2005;Wu et al, 2010). The application of food extrusion-cookers gives much better results in processing of starch-based blends than conventional plastic extruders, due to the origin of plant components (Mitrus and Mościcki, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Combrzyński¹,

Mościcki²,

Kwaśniewska³

et al. 2017

International Agrophysics

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A b s t r a c t. The aim of this work was to determine the water vapour sorption properties of thermoplastic starch filling foams processed by extrusion-cooking technique from various combinations of potato starch and two foaming agents: poly(vinyl) alcohol and Plastronfoam, in amount of 1, 2 and 3% each. Foams were processed with the single screw extruder-cooker at two different screw rotational speeds 100 and 130 r.p.m. The sorption isotherms of samples were determined and described using the Guggenheim-Anderson-de Boer model. Also, the kinetics of water vapour adsorption by foams, as a function of time, was measured and fitted with Peleg model. On the basis of the analysis the influence of the applied foaming agents, as well as the technological parameters of extrusion-cooking process in relation to water vapour adsorption by thermoplastic starch foams was demonstrated. There was no difference between the shapes of the isotherms for poly(vinyl) alcohol foams while for Plastronfoam foams a notable difference among foams extruded at 100 r.p.m. was observed in the regions of low and high humidity content. The analysis of the Guggenheim-Anderson-de Boer model parameters showed that the water molecules were less strongly bound with the foam surface when extruded at a lower screw speed.K e y w o r d s: extrusion-cooking, thermoplastic starch foams, protective loose-fill materials, sorption isotherms, foaming agents

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Combrzyński¹,

Mościcki²,

Kwaśniewska³

et al. 2017

International Agrophysics

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“…The pro-environmentally oriented consumers are becoming increasingly aware that the use of petroleum-based non-degradable packaging for short-term use is not adequate [5][6][7] . Therefore, the search for safer, environmentally friendly packaging materials has become an important issue in developed countries and promoted the development of biopolymer-based materials, such as the packaging materials manufactured on the basis of completely biodegradable thermoplastic starch (TPS) [8][9][10][11][12] . To succeed, the TPS-based packaging must comply with the quality and safety requirements [13,14] .…”

Section: Introductionmentioning

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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“…Foamed packaging materials are now mainly made of plastics, such as polyurethane, polystyrene or polypropylene [5][6][7][8]. These find application in the protection of cargo during transport and in everyday life, for example, when handling fragile, easily damaged products.…”

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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Starch Protective Loose-Fill Foams

Cited by 9 publications

References 33 publications

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

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

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

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