Increasing Cold Tack of Polymeric Methylene Diphenyl Diisocyanate Resin with Partial Soy Flour Substitution

Partial substitution of polymeric methylene diphenyl diisocyanate resin with soy flour increases the cold tack of the resin to the level achieved by urea formaldehyde resin. The tack can be fine-tuned by adjusting the amount of soy flour added. The increase in tack is caused by the reaction of the isocyanate resin with the water contained in soy flour, as well as with hydroxyl and other groups present in soy flour components. The higher cold tack should increase the stability of pre-press mats, especially in particleboard manufacturing.

Soy Flour Substitution in Polymeric Methylene Diphenyl Diisocyanate Resin for Composite Panel Applications

Partial substitution of polymeric methylene diphenyl diisocyanate (pMDI) resin by 10 to 15 percent soy flour for the manufacture of strand board improves board properties while decreasing cost. For particleboard and medium-density fiberboard the soy-substituted resin performs as well as the control pMDI. The reaction of soy flour with pMDI occurs over several hours as tracked by CO2 evolution. The soy-amended resin must be used within about 30 minutes of formulation. Uniform mixing of soy flour with pMDI is critical because unreacted soy flour tends to retain water, which degrades the wet properties of the board. The soy flour increases the tack of pMDI resin, which increases the surface coverage and the relative bonded area at the glue line.

Cost Savings from Soy Flour Substitution in Methylene Diphenyl Diisocyanate for Bonding Flakes and Particle

Methylene diphenyl diisocyanate (pMDI) adhesive used in the manufacture of oriented strand board and particleboard can be partially substituted with soy flour for significant cost savings. The flour is about one-third of the cost of pMDI. Properties such as internal bond, wet modulus of elasticity and modulus of rupture, and thickness swelling are unaffected by soy flour substitution of up to 20 percent. Adding soy flour to the regular dose of pMDI can improve board properties and reduce delamination.

Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product.