Effects of Starch Sources and Supplementary Materials on Starch Based Foam Trays

Firstly, foam trays were produced from glyoxal cross-linked wheat, potato and corn starches and their mixtures. The most suitable starch type for starch-based foam tray production was selected according to the level of water absorption, density, surface and cross-section micrographs of the foam tray...

Full description

Saved in:
Bibliographic Details
Published in:Journal of polymers and the environment 2017-12, Vol.25 (4), p.1163-1174
Main Authors: Aygün, Ahmet, Uslu, Mustafa Kemal, Polat, Süleyman
Format: Article
Language:English
Subjects:
Absorption
Beeswax
Ceramics industry
Chemistry
Chemistry and Materials Science
Corn
Crosslinking
Density
Environmental Chemistry
Environmental Engineering/Biotechnology
Fibers
Filler materials
Industrial Chemistry/Chemical Engineering
Kaolin
Lipids
Materials Science
Montmorillonite
Nanoparticles
Original Paper
Photomicrographs
Polymer Sciences
Potatoes
Starch
Starches
Surface chemistry
Trays
Water absorption
Waxes
Wheat
Wood
Wood fibers
Zinc
Zinc oxide
Zinc oxides
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Firstly, foam trays were produced from glyoxal cross-linked wheat, potato and corn starches and their mixtures. The most suitable starch type for starch-based foam tray production was selected according to the level of water absorption, density, surface and cross-section micrographs of the foam trays. It was decided that a wheat and potato starch blend was the most suitable starch source for producing the foam trays because they have the lowest water absorption percentage (25.5 ± 0.7%), low density (0.17 ± 0.01 g/cm 3 ) and a smooth surface. Potato–wheat starch foam trays with fibres were produced by adding wheat and wood fibres. Unlike wood fibres addition, wheat fibres significantly decreased the percentage of water absorption (16.63 ± 1.2%) and density (0.115 ± 0.013 g/cm 3 ) of the tray. Also, the trays including wheat fibre had a lighter colour than the wheat–potato starch tray. To further reduce water absorption of the tray, the trays were made by adding two different types of lipids (beeswax or shortening and three different types of filler materials—kaolin, montmorillonite or zinc oxide nanoparticles). According to the level of water absorption of the trays, it was decided that shortening and zinc oxide nanoparticles, in addition to kaolin, were respectively the most suitable lipid and filler materials. The foam trays were produced by adding these supplementary materials. The addition of shortening slightly, zinc oxide nanoparticles moderately and kaolin greatly increased the density of the wheat potato starch tray including fibre. However, the percent of water absorption of the trays containing wheat fibre + shortening or wheat fibre + shortening + zinc oxide nanoparticles decreased 6.4 ± 0.01 and 5.9 ± 0.3%, respectively.
ISSN:1566-2543
1572-8919
1572-8900
DOI:10.1007/s10924-016-0886-0