Skip to main content
Log in

The deformation of brittle starch foams

  • Papers
  • Published:
Journal of Materials Science Aims and scope Submit manuscript

Abstract

There exists a theoretical model to describe the deformation of solid foams which relates the mechanical properties to the foam density and the cell-wall properties. Previous work has assumed that the wall properties are constant for a wide range of different density foams and can be characterized by the properties of the unfoamed material. In this paper we show that, when considering extruded starch foams, variation of the extrusion parameters in order to produce different bulk density foams has an effect on the cell-wall material: notably upon the crystallinity,T g and wall density. Therefore, both the bulk foam and cell-wall mechanical properties were measured in order to test the full theory. For the relative fracture stress, excellent agreement was found between the predicted power law behaviour and the experimental results. However, the power law for the relative modulus is larger than the predicted value.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. L. J. Gibson, M. F. Ashby, G. S. Schajer andC. I. Robertson,Proc. Roy. Soc. Lond. A 382 (1982) 25.

    Google Scholar 

  2. L. J. Gibson andM. F. Ashby,ibid. 382 (1982) 43.

    Google Scholar 

  3. M. F. Ashby,Met. Trans. A 14 (1983) 1755.

    Google Scholar 

  4. L. J. Gibson andM. F. Ashby, “Cellular Solids: Structures and Properties” (Pergamon Press, Oxford, 1988).

    Google Scholar 

  5. R. L. Whistler, J. N. Bemiller andE. F. Paschall, “Starch: Chemistry and Technology” (Academic Press, Florida, 1984).

    Google Scholar 

  6. J. Borch, A. Sarko andR. H. Marchessault,J. Colloid. Interface Sci. 41 (1972) 574.

    Google Scholar 

  7. R. J. Priestly,Staerke 27 (1975) 244.

    Google Scholar 

  8. K. J. Zeleznak andR. C. Hoseney,Cereal Chem. 64(2) (1987) 121.

    Google Scholar 

  9. J. M. Harper, “Extrusion of Foods” (CRC Press, Florida, 1981).

    Google Scholar 

  10. R. Charbonniere, F. Duprat andA. Guilbot,Cereal Sci. Today 18 (1973) 286.

    Google Scholar 

  11. C. Mercier, R. Charbonniere, D. Gallant andA. Guilbot, in “Polysaccharides in Food”, edited by J. M. Blaushard and J. R. Mitchell (Butterworths, London, 1979) p. 153.

    Google Scholar 

  12. V. J. Davidson, D. Paton, L. L. Diosady andG. Larocque,J. Food Sci. 49 (1984) 453.

    Google Scholar 

  13. B.S. 2782, Part 3: Method 335a (1978).

  14. T. J. Maurice, L. Slade, R. R. Sirett andC. M. Page, “Influence of Water on Food Quality and Stability” (Dordrecht, Netherlands, 1985).

  15. E. Jones Parry andD. Tabor,J. Mater. Sci. 8 (1973) 1510.

    Google Scholar 

  16. P. Colonna, J. L. Doublier, J. P. Melcion, F. De Monredon andC. Mercier,Cereal Chem. 61 (1984) 538.

    Google Scholar 

  17. S. H. Cohen andC. A. Voyle,Food Microstructure 6 (1987) 209.

    Google Scholar 

  18. R. J. Hutchinson, G. D. E. Siodlak andA. C. Smith,J. Mater. Sci. 22 (1987) 3956.

    Google Scholar 

  19. A. L. Hayter andA. C. Smith,ibid. 23 (1988) 736.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Warburton, S.C., Donald, A.M. & Smith, A.C. The deformation of brittle starch foams. J Mater Sci 25, 4001–4007 (1990). https://doi.org/10.1007/BF00582472

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00582472

Keywords

Navigation