Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

摘要: The aim of this work was to determine the water vapour sorption properties thermoplastic starch filling foams processed by extrusion-cooking technique from various combinations potato and two foaming agents: poly(vinyl) alcohol Plastronfoam, in amount 1, 2 3% each. Foams were with single screw extruder-cooker at different rotational speeds 100 130 r.p.m. isotherms samples determined described using Guggenheim-Anderson-de Boer model. Also, kinetics adsorption foams, as a function time, measured fitted Peleg On basis analysis influence applied agents, well technological parameters process relation demonstrated. There no difference between shapes for while Plastronfoam notable among extruded observed regions low high humidity content. model showed that molecules less strongly bound foam surface when lower speed.