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

Abstract

Abstract The 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.

Keywords

• extrusion-cooking
• thermoplastic starch foams
• protective loose-fill materials
• physical properties
• functional additives