Extrusion foaming of protein-based thermoplastic and polyethylene blends

Abstract

Currently the extrusion foamability of Novatein® Thermoplastic Protein (NTP) is being investigated at the University of Waikato in collaboration with the Biopolymer Network Ltd (NZ). NTP has been developed from bloodmeal (>86 wt% protein), a co-product of the meat industry, by adding denaturants and plasticisers (tri-ethylene glycol and water) allowing it to be extruded and injection moulded. NTP alone does not readily foam when sodium bicarbonate is used as a chemical blowing agent as its extensional viscosity is too high. The thermoplastic properties of NTP were modified by blending it with different weight fractions of linear low density polyethylene (LLDPE) and polyethylene grafted maleic anhydride (PE-g-MAH) compatibiliser. Extrusion foaming was conducted in two ways, firstly using the existing water content in the material as the blowing agent and secondly by adding sodium bicarbonate. When processed in a twin screw extruder (L/D 25 and 10 mm die) the material readily expanded due to the internal moisture content alone, with a conditioned expansion ratio of up to ± 0.13. Cell structure was non-uniform exhibiting a broad range cell sizes at various stages of formation with some coalescence. The cell size reduced through the addition of sodium bicarbonate, overall more cells were observed and the structure was more uniform, however ruptured cells were also visible on the extrudate skin. Increasing die temperature and introducing water cooling reduced cell size, but the increased die temperature resulted in surface degradation.