Processing and water absorption behavior of foamed potato starch
Journal article, 2010

Starch foams were prepared from four types of potato starch using two-step extrusion with an intermediate conditioning step at 53% relative humidity in order to control the moisture content. The moisture content was the driving force for the expansion during the second extrusion. The second extrusion was performed with two different dies in order to achieve differences in porosity of the materials. Glycerol in combination with water was used as plasticizer for the starches. The rheological properties of the melts and the moisture content of the starch materials prior to the expansion were determined. The porosity of the expanded structures was characterized using environmental scanning electron microscopy imaging and density measurements. The absorption capability of the starch-based foams was investigated using aqueous NaCl solutions, and the water uptake of thin starch-based films from humid air was also evaluated. Foams prepared from amylopectin potato starch were found to exhibit the highest porosity, the lowest density, and the greatest absorption capability, both from water and from humid air. Not only the density but also the absorption capability was influenced by the porosity level. © 2010 The Author(s).

water absorption

extrusion

foam

potato starch

Author

Mia Sjöqvist

Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites

Antal Boldizar

Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites

Mikael Rigdahl

Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites

Journal of Cellular Plastics

0021-955X (ISSN)

Vol. 46 6 497-517

Subject Categories

Materials Engineering

Areas of Advance

Materials Science

DOI

10.1177/0021955X10377802

More information

Created

10/7/2017