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MECHANICAL PROPERTIES OF STARCH-BASED FOAMS AS AFFECTED BY INGREDIENT FORMULATIONS AND FOAM PHYSICAL CHARACTERISTICS

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Transactions of the ASAE.  VOL. 43(6): 1715-1723 . (doi: 10.13031/2013.3073) @2000
Authors:   Q. Fang, M. A. Hanna
Keywords:   Starch foam, Ingredient formulation, Extrusion, Mechanical properties

Mechanical properties of foams extruded with starch and biodegradable polymers were correlated with ingredient formulations and physical characteristics of the extrudates. The type of polymer had a significant effect on foam compressibility and Youngs modulus. The PLA-starch and EBC-starch foams were softer than the Mater-Bi -starch foam. Both regular and waxy corn starch-based foams had similar mechanical properties. Spring indices were not affected by the types of polymers and starches. A 25% polymer content resulted in the softest foams. Foams containing 10% polymers possessed the highest spring indices. Higher moisture contents increased the compressibilities and spring indices. A moisture content of 22% resulted in the lowest Youngs modulus. The relationships between the compressibilities, Youngs moduli and the physical characteristics were described by power law equations. Compressibilities and Youngs moduli decreased as radial expansion increased, and increased as the unit densities increased. Unit density had little effect on spring index. Increasing bulk density significantly increased compressibility and Youngs modulus. The correlations between spring indices and physical characteristics were low.

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