Properties of Starch Based Foams Made by Thermal Pressure Forming

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F08%3A00156863" target="_blank" >RIV/68407700:21220/08:00156863 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Properties of Starch Based Foams Made by Thermal Pressure Forming

Popis výsledku v původním jazyce

Packaging materials based on expanded polystyrene can be substituted by a biodegradable foam, manufactured by direct or indirect electrical heating of a potato starch suspension in a closed mold. This paper deals with an experimental evaluation of selected properties of potato starch and starch foam related to this technology: density, specific heat capacity and specific electrical conductivity of a water suspension of potato starch within the temperature range up to 100°C, and mass fraction from 5 to 65 %. The electric conductivity and heat capacity changes were observed during direct ohmic heating of a starch suspension between electrodes in a closed cell (feeding voltage 100 V, frequency 50 Hz). Specific electric conductivity increases with temperature, with the exception of the gelatinization region at 60 to 70°C, and decreases with increasing concentration of starch (the temperature and concentration dependencies were approximated using the Lorentz equation).

Název v anglickém jazyce

Properties of Starch Based Foams Made by Thermal Pressure Forming

Popis výsledku anglicky

Packaging materials based on expanded polystyrene can be substituted by a biodegradable foam, manufactured by direct or indirect electrical heating of a potato starch suspension in a closed mold. This paper deals with an experimental evaluation of selected properties of potato starch and starch foam related to this technology: density, specific heat capacity and specific electrical conductivity of a water suspension of potato starch within the temperature range up to 100°C, and mass fraction from 5 to 65 %. The electric conductivity and heat capacity changes were observed during direct ohmic heating of a starch suspension between electrodes in a closed cell (feeding voltage 100 V, frequency 50 Hz). Specific electric conductivity increases with temperature, with the exception of the gelatinization region at 60 to 70°C, and decreases with increasing concentration of starch (the temperature and concentration dependencies were approximated using the Lorentz equation).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA101%2F06%2F0535" target="_blank" >GA101/06/0535: Tepelné zpracování biodegradovatelných látek</a><br>

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Polytechnica

ISSN

1210-2709

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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