Premium
Selected Functional Properties of Extruded Starch Acetate and Natural Fibers Foams
Author(s) -
Guan J.,
Fang Q.,
Hanna M. A.
Publication year - 2004
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2004.81.2.199
Subject(s) - starch , cellulose acetate , chemistry , fiber , expansion ratio , composite material , extrusion , scanning electron microscope , plastics extrusion , cellulose , chemical engineering , materials science , organic chemistry , engineering
Response surface methodology was employed to study the functional properties of starch acetate foams blended with 0, 7.5, and 15% wood, oat, and cellulose fibers. The blends were extruded with 14, 17, and 20% ethanol as a blowing agent, using a twin‐screw extruder with 160°C barrel temperature and 225 rpm screw speed. Physical characteristics of the extrudates including radial expansion ratio, unit density, and bulk density; and mechanical properties including unit spring index and bulk spring index were determined. Scanning electron micrographs were taken to observe foam cell textures. Higher fiber content resulted in lower radial expansion. Ethanol content had a positive effect on foam expansion. Higher expansion was obtained in starch acetate‐cellulose foams because better starch acetate‐fiber matrix was formed. Mechanical properties increased with higher fiber and ethanol contents. Micrographs showed that uniform cell structures were associated with better mechanical properties.