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

Open access


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

Agbisit R., Alavi S., Cheng E., Herald T., and Trater A., 2007. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates. J. Texture Stud., 38, 199-219.

Altskär A., Andersson R., Boldizar A., Koch K., Stading M., Rigdahl M., and Thunwall M., 2008. Some effects of processing on the molecular structure and morphology of thermoplastic starch. Carbohydr. Polym., 71, 591-597.

Chanvrier H., Desbois F., Perotti F., Salzmann C., Chassagne S., Gumy J.C., and Blank I., 2013. Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams. Carbohydr. Polym., 98(1), 842-853.

Combrzyński M., 2012. Biodegradability of thermoplastic starch. TEKA Commission Motorization and Power Industry Agric., 12(1), 21-25.

Combrzyński M., Mitrus M., Mościcki L., Oniszczuk T., and Wójtowicz A., 2012. Selected aspects of thermoplastic starch production. TEKA Commission of Motorization and Power Industry Agric., 12(1), 25-29.

Conti e Silva A.C., Da Cruz R.J., and Gomes Arêas J.A., 2010. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein. Meat Sci., 84, 409-412.

Enrione J.I., Hill S.E., and Mitchell J.R., 2007. Sorption and diffusional studies of extruded waxy maize starch-glycerol systems. Starch/Stärke, 59, 1-9.

Figura L.O. and Teixeira A.A., 2007. Food Physics: Physical Properties – Measurement and Applications. Springer Science & Business Media, New York, USA.

Fontanet I.S. D., Dacremont C., and Le Meste M., 1997. Effect of water on the mechanical behaviour of extruded flat bread. J. Cereal Sci., 25, 303-311.

Frame N.D., 1994. The Technology of Extrusion Cooking. Blackie Academic Professional, New York, USA.

Guy R., 2001. Extrusion Cooking. Technologies and Applications. Woodhead Publishing Limited, Cambridge, UK.

Ilo S., Liu Y., and Berghofer E., 1999. Extrusion cooking of rice flour and amaranth blends. Lebensm.-Wiss. Technol., 32, 79-88.

İbanoğlu Ş., Ainsworth P., Özer E.A., and Plunkett A., 2006. Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack. J. Food Eng., 75, 469-472.

Janssen L.P.B.M. and Mościcki L., 2009. Thermoplastic Starch. WILEY-VCH Verlag GmbH&Co. KGaA, Weinheim, Germany.

Lui W.B. and Peng J., 2005. Physical, mechanical, biodegradable properties and energy absorption behavior of corn grit-polyvinyl alcohol cushioning extrudates. J. Food Eng., 71, 73-84.

Marzec A. and Lewicki P.P., 2006. Antiplasticization of cereal-based products by water. Part I. Extruded flat bread. J. Food Eng., 73, 1-8.

Mitrus M., 2012. Starch protective loose-fill foams. In: Thermoplastic Elastomers (Ed. A. El-Sonbati). InTech, Rijeka, Croatia, 79-94.

Mitrus M. and Mościcki L., 2014. Extrusion-cooking of starch procetive loose-fill foams. Chem. Eng. Res. Design, 92, 778-783.

Mitrus M., Wójtowicz A., and Mościcki L., 2010. Modification of potato starch by extrusion-cooking technique (in Polish). Acta Agrophysica, 16(1), 101-109.

Mościcki L., Mitrus M., and Wójtowicz A., 2007. Extrusion-Cooking Technique in the Agri-Food Industry (in Polish). PWRiL, Warsaw, Poland.

Mościcki L. and Van Zuilichem D.J., 2011. Extrusion-cooking and related techniques. In: Extrusion-Cooking Techniques: Application, Theory and Sustainability (Ed. L. Mościcki). Wiley-VCH Verlag GmbH&Co. KGaA, Wienhem, 1-24.

Muszyński S., Świetlicki M., Oniszczuk T., Kwaśniewska A., Świetlicka I., Arczewska M., Oniszczuk A., Bartnik G., Kornarzyński K., and Gładyszewska B., 2016. Effect of the surface structure of thermoplastic starch pellets on the kinetics of water vapor adsorption (in Polish). Przem. Chem., 95, 865-869.

Nowacka M., Janiak G., Kidoń M., Czapski J., and Witrowa-Rajchert D., 2012. Appluing mathematical models to describe water vapour adsorption isotherms of dried purple and orange carrots (in Polish). Żywn. Nauk. Technol. Jakość, 5(84), 60-72.

Oniszczuk T., Muszyński S., and Kwaśniewska A., 2015. The evaluation of sorption properties of thermoplastic starch pellets (in Polish). Przem. Chem., 94, 1752-1756.

Peleg M., 1988. An empirical model for the description of moisture sorption curves. J. Food Sci., 53, 1216-1217, 1219.

Suknark K., Phillips R.D., and Chinnan M.S., 1997. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Res. Intern., 30(8), 575-583.

Świetlicka I., Muszyński S., and Marzec A., 2015. Extruded bread classification on the basis of acoustic emission signal with application of artificial neural networks. Int. Agrophys., 29, 221-229.

Tolstoguzov V.B., 1993. Thermoplastic extrusion – the mechanism of the formation of extrudate structure and properties. J. Amer. Oil Chem. Soc., 70, 417-424.

Turhan M., Sayar S., and Gunasekaran S., 2002. Application of the Peleg model to study water absorption in chickpea during soaking. J. Food Eng., 53, 153-159.

Van Soest J.J.G., De Wit D., and Vliegenthart J.F.G., 1996. Mechanical properties of thermoplastic waxy maize starch. J. App. Polym. Sci., 61, 1927-1937.

Wang L., Ganjyal G.M., Jones D.D., Weller C.L., and Hanna M.A., 2005. Modeling of bubble growth dynamics and nonisothermal expansion in starch-based foams during extrusion. Adv. Polymer Technol., 24(1), 29-45.

Wójtowicz A., Kolasa A., and Mościcki L., 2013. Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Polish J. Food Nutr. Sci., 63(4), 239-244.

Wu M., Li D., Wang L.J., Özkan N., and Mao Z.H., 2010. Rheological properties of extruded dispersions of flaxseed-maize blend. J. Food Eng., 98, 480-491.

International Agrophysics

The Journal of Institute of Agrophysics of Polish Academy of Sciences

Journal Information

IMPACT FACTOR 2017: 1.242
5-year IMPACT FACTOR: 1.267

CiteScore 2017: 1.38

SCImago Journal Rank (SJR) 2017: 0.435
Source Normalized Impact per Paper (SNIP) 2017: 0.849


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 663 624 22
PDF Downloads 530 525 9