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Starch Foam Expansion in a Closed Mold

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Abstract

Processes with thermal treatment of starch-based materials for biologically degradable packaging products are analyzed here. The paper describes experiments on thermal forming of potato starch-based water suspensions in a closed mold at elevated pressures and temperatures of walls heated up to 200 °C. The time course of temperatures and also the sample expansion were detected by a network of thermocouples and compared with the pressure recorded inside the mold. Evolution of temperature profiles enables the estimation of time courses of sample expansion. Experiments with marking particles show that the crust sticks to the heater walls and only the sample core expands. Temperatures and pressures are closely related during expansion and the free water evaporation stage. Experiments confirm that temperatures are more or less uniform in the longitudinal direction and that the time profiles of temperature and pressure are characterized by peaks corresponding to perforation and recovery of foamed structure.

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Abbreviations

a w :

water activity [–]

B :

coefficient of the Clausius Clapeyron Eq. 1 [in pascals]

c p :

specific heat capacity [in joules per kilogram per Kelvin]

∆h :

enthalpy of evaporation Eq. 1 [in joules per kilogram]

H :

sample thickness [in meters]

k :

thermal conductivity of porous layer [in watts per meter per Kelvin]

k 0 :

thermal conductivity of compact layer [in watts per meter per Kelvin]

M H2O :

molecular mass of water (=18) [in grams per mole]

N b :

number of bubbles [per kilogram]

p a :

atmospheric pressure [in pascals]

∆p :

pressure difference [in pascals]

R :

universal gas constant [in joules per mole per Kelvin]

t :

time [in seconds]

T :

sample temperature [in Kelvin]

T w :

wall temperature [in Kelvin]

X :

moisture content (kilograms of water per kilogram of dry solids) [–]

ε :

porosity [–]

ω w :

mass fraction of water [–]

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Acknowledgement

This research has been supported by the Grant Agency of Czech Republic project 101/06/0535.

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Authors and Affiliations

  1. Faculty of Mechanical Engineering, Czech Technical University in Prague, Technická 4, 166 07, Prague 6, Czech Republic

    Jan Skočilas, Rudolf Žitný & Jiří Šesták

Authors
  1. Jan Skočilas
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  2. Rudolf Žitný
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  3. Jiří Šesták
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Correspondence to Jan Skočilas.

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Skočilas, J., Žitný, R. & Šesták, J. Starch Foam Expansion in a Closed Mold. Food Bioprocess Technol 3, 615–619 (2010). https://doi.org/10.1007/s11947-010-0348-y

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