Potato starch and corn starch are popular basic
raw materials in the processing of biopolymers. One of the processing
methods employed in the manufacture of biopolymers
is extrusion-cooking technique. With specific parameters and
equipment configurations, it is possible to obtain a wide variety
of starch-based biopolymers. Loose fill foams are usually produced
with the use of polystyrene, but the adverse environmental
effects of conventional plastics provide an incentive for the development
of new, environmentally friendly raw materials. The aim
of the study was to apply the extrusion-cooking technique to prepare
starch-based foams from potato starch and corn starch under
various extruder screw speeds applied during processing. Process
efficiency and energy consumption were also tested during processing.
The expanded foams were analysed by means of cutting
and compression tests to evaluate selected mechanical properties.
The type of starch used and the processing screw speed had an
impact on the efficiency and specific energy requirements of the
process. The results showed that the screw speed had a significant
effect on the cutting forces in the tested foams as well as on its
compression properties. Higher hardness of foams was observed
when potato starch was used as the basic raw material. Moreover,
corn starch foams proved to be more elastic in compression tests.
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