Microstructural and Physical Properties of Thermoplastic Corn Starch/Polystyrene Blend Foams Affected by Different Contents and Combinations of Plasticizers

Abstract A comprehensive study was performed on thermoplastic corn starch (TPS)/polystyrene (PS) blend foam to optimize the formulation from the aspects of plasticizer content and the blend ratio. Plasticization of native starch was implemented with various contents of plasticizer (water + glycerol), 21, 23, 25 and 29%, and water/glycerol ratio of 1/2, 2/3, 3/2 and 2/1 using melt extrusion process. The influence of plasticizer loading content and also its combination on the microstructural and physical properties of the blend foam were investigated. The morphological consideration was also carried out by scanning electron microscopy (SEM) to evaluate the distribution and regularity of the foam cells. In the following, full factorial method in Minitab software was used to optimize the formulation according to the properties. Moreover, the effect of PS content on the moisture absorption and cell structure of TPS/PS blend foam was evaluated. The addition of 20% PS to TPS caused to 6 times higher expansion ration than PS and 60 % higher than TPS, while 50 % lower moisture absorption than TPS. This combination can be a good alternative candidate for warm food packing applications.

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Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0042 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

The-Thiri Maung ◽

Bon-Yeob Gu ◽

Gi-Hyung Ryu

Keyword(s):

Physical Properties ◽

Process Parameters ◽

Corn Starch ◽

Mechanical Energy ◽

Wheat Gluten ◽

Extrusion Process ◽

High Moisture ◽

Screw Speed ◽

Specific Mechanical Energy ◽

Feed Moisture

AbstractTo investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

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Physical Properties and Chemical Structure of High-Amylose Corn Starch Fractions

Starch - Stärke ◽

10.1002/star.19640161102 ◽

1964 ◽

Vol 16 (11) ◽

pp. 345-351 ◽

Cited By ~ 17

Author(s):

Edna M. Montgomery ◽

K. R. Sexson ◽

R. J. Dimler ◽

F. R. Senti

Keyword(s):

Physical Properties ◽

Chemical Structure ◽

Corn Starch ◽

High Amylose

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Efficiency Enhancement on Thermal Comfort Assessment of Indoor Space with Air-Conditioner Using Computational Analysis

Mathematical Problems in Engineering ◽

10.1155/2014/739619 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7

Author(s):

Yu-Tuan Chou ◽

Shao-Yi Hsia ◽

Bi-Wen Lee

Keyword(s):

Taguchi Method ◽

Thermal Comfort ◽

Flow Simulation ◽

Successful Implementation ◽

Outlet Temperature ◽

Air Conditioner ◽

Indoor Space ◽

Factorial Method ◽

Operation Conditions ◽

Full Factorial

Thermal comfort providing is one of the biggest uses of energy in building. For giving better human comfort, the suitable operation conditions of air-conditioner are the most important. The quick and right approach is necessary. In this paper, a small office is studied to improve office staff staying for a long period of time and achieve the thermal comfort environment for reducing energy consumption. Commercial software, Solidworks, is utilized for modeling the facilities and the Flow Simulation module for analyzing the air properties of the indoor space. Four types of air-conditioner operation are applied to set the simulated conditions, including exterior temperature, outlet temperature and wind speed of air-conditioner, and location of air-conditioner. Predicted mean vote (PMV) and predicted percent dissatisfied (PPD) at specific office areas are further acquired through dynamic anthropometry. For seeking the optimal control factors, both of the full factorial method and Taguchi method are utilized to obtain the PMV of specified location. The analyzed result shows the evaluation speed of indoor thermal comfort by Taguchi method is faster than the full-factorial method. It is concluded that software simulation with Taguchi method shows the successful implementation and higher efficiency for thermal comfort assessment.

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New sustainable mortars for stone restoration in the context of climate change

10.5194/egusphere-egu21-9638 ◽

2021 ◽

Author(s):

Jose Diaz-Basteris

Keyword(s):

Physical Properties ◽

Moisture Absorption ◽

Raw Materials ◽

Point Of View ◽

Salt Crystallization ◽

Glass Waste ◽

Vapour Permeability ◽

James Bond ◽

S Waves ◽

Environmental Agents

Restoration mortars are a designated group of products made to repair damaged masonry. They must be compatible with the former support of stones and bricks, and protect original materials from environmental agents; aesthetical and historic aspects must not be neglected.&#160;To improve the ecological footprint of the restoration mortars while keeping their efficiency, we have tested several combinations of lime with aggregates and additives. Recycled and natural materials were used as additives such as pinecone resin, semi-milled cones of pine, milled glass waste, brick production residue.For research purposes different physical properties have been measured in prepared mortars: porosity, density, capillarity absorption, moisture absorption, water vapour permeability. We have also tested the mechanical properties and the P and S waves velocities (from which dynamic Young's modulus and Poisson&#8217;s ratio were inferred). The durability of mortars has been estimated by salt crystallization and frost/thaw cycles.The life cycle analysis (LCA) of such mortars allows us to understand the carbon footprint of each manufacturing process. Considering this we selected the raw materials, from an environmental and commercial point of view, to produce mortars fulfilling sustainability requirements. As a result, the developed mortars are compatible with aged stones, minimize environmental impact, and use minimum natural resources.&#160;Twenty mortar formulations with three different types of limes (NHL5, NHL3.5, CL90) and two different aggregates (siliceous and calcareous) have been studied using the LCA. Currently, five new formulations are being selected to be tested on Euville limestone. Adhesive strength (James Bond test), and physical properties will be measured on these mortars.&#160;

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Effect of hydrocolloids on selected properties of gluten-free dough and bread

Food Science and Technology International ◽

10.1177/1082013210382350 ◽

2011 ◽

Vol 17 (4) ◽

pp. 279-291 ◽

Cited By ~ 63

Author(s):

D. Sabanis ◽

C. Tzia

Keyword(s):

Chemical Structure ◽

Moisture Absorption ◽

Guar Gum ◽

Corn Starch ◽

Rice Flour ◽

Dough Rheology ◽

Loaf Volume ◽

Gluten Free ◽

Trained Panel ◽

Different Origins

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

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Drum drying process of jabuticaba pulp using corn starch as an additive

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.16619 ◽

2020 ◽

Vol 23 ◽

Author(s):

Larissa Peixoto Nunes ◽

Cristhiane Caroline Ferrari ◽

Danielle Ito ◽

Elaine de Cássia Guerreiro Souza ◽

Silvia Pimentel Marconi Germer

Keyword(s):

Sorption Isotherm ◽

Water Solubility ◽

Corn Starch ◽

Gravimetric Method ◽

Storage Condition ◽

Good Alternative ◽

Total Phenolic ◽

Drum Drying ◽

Monolayer Moisture ◽

Drying Conditions

Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

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Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

Journal of Food Research ◽

10.5539/jfr.v4n2p68 ◽

2014 ◽

Vol 4 (2) ◽

pp. 68 ◽

Cited By ~ 5

Author(s):

Umesh C. Lohani ◽

Kasiviswanathan Muthukumarappan

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Extrusion Process ◽

Apple Pomace ◽

Raw Material ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. OF-OU, OF-MWU, MWF-OU, MWF-MWU were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MWF-MWU) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MWF-MWU drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of OF-OU drying.

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MENENTUKAN KOMPOSISI OPTIMAL DARI FAKTOR-FAKTOR YANG MEMENGARUHI KETAHANAN ASPAL DENGAN METODE TAGUCHI

E-Jurnal Matematika ◽

10.24843/mtk.2013.v02.i01.p026 ◽

2013 ◽

Vol 2 (1) ◽

pp. 37

Author(s):

GUSTI AYU PUTU YULIANDARI ◽

I GUSTI AYU MADE SRINADI ◽

I WAYAN SUMARJAYA

Keyword(s):

Body Weight ◽

Taguchi Method ◽

Orthogonal Array ◽

Degrees Of Freedom ◽

Optimal Composition ◽

Factorial Method ◽

Normal Speed ◽

Full Factorial ◽

Selection Of

Taguchi method purpose to improve the quality of a product. This method can reduce the number of execution of the experiment when compared to using a full factorial method. measures taken, namely the calculation of degrees of freedom, the selection of orthogonal array to reduce the run, then calculating S/NR is used to determine the optimal composition of the factors that will affect the durability of asphalt. The results of this research that the optimal composition of the factors that affect the resistance of asphalt are aggregate of 6987.57 tons, temperature of 155? C, compaction speed 5 km/h, hardening time for 4 hours after paving before the opening of traffic at normal speed, thickness of 6.27 cm thick bitumen from the aggregate surface, body weight that is weighing 7 ton. Dimensions of factors is an area of ??5.598m.

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