A Study of the Solubility of Biodegradable Foams of Thermoplastic Starch

• Autorzy: Mitrus M. , Combrzyński M. , Kupryaniuk K. , Wójtowicz A. , Oniszczuk T. , Kręcisz M. , Matysiak A. , Smurzyńska A. , Mościcki L.

Identyfikatory

DOI

10.12911/22998993/64554

• Języki publikacji: EN

Abstrakty

EN

The paper presents the results of a study on the water absorption capacity and solubility of biodegradable starch foams produced with single-screw extruder TS-45 with L/D=12. Two different moulding dies were used: one with a circular hole with the diameter of 3 mm and one with a ring hole with the inner diameter of 5 mm. During the extrusion process, the temperature of the cylinder ranged from 80 to 130°C and the screw speeds applied were: 100 and 130 rpm. For the application of the ring die, it was observed that regardless of the speed of the screw, the use of the raw material of higher moisture content led to the production of materials with higher solubility. As a result, the obtained materials revealed solubility at a level of 40%. The results demonstrate good solubility of the starchy fillers of the packaging, which may indicate their susceptibility to decomposition in the conditions of high ambient humidity. A statistical analysis showed a significant impact of moisture of the raw material on the WSI of starch foams used irrespective of the other parameters of the extrusion-cooking process. The raw material moisture had a significant effect on the water absorption capacity of only TPS foams produced in the ring die at the screw speed of 100 rpm.

Słowa kluczowe

EN

foams; biodegradable materials; thermoplastic starch; extrusion-cooking; solubility

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2016
• Tom: Vol. 17, nr 4
• Strony: 184--189
• Opis fizyczny: Bibliogr. 26 poz., tab., rys.

Twórcy

autor

Mitrus M.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Combrzyński M.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Kupryaniuk K.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Wójtowicz A.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Oniszczuk T.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Kręcisz M.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

autor

Matysiak A.

• POL-FOODS Sp. z o.o., Kolejowa 1d St., 19-335 Prostki, Poland

autor

Smurzyńska A.

• Institute of Biosystems Engineering, University of Life Sciences in Poznań, Wojska Polskiego 50 St., 60-637 Poznań, Poland

autor

Mościcki L.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44 St., 20-280 Lublin, Poland

Bibliografia

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Uwagi

PL

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.