Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams

  • Palma-Rodríguez H
  • Berrios J
  • Glenn G
  • et al.
N/ACitations
Citations of this article
21Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

© 2015 The Author(s). Published by Taylor & Francis. Starch-based foams (SBFs) were prepared with corn, potato, tapioca, and chayotextle starches. A compression baking process was used to develop the SBFs. Biodegradation studies showed that different sources of starch have a particular behavior. The starches showed values of degradation of ~85%, while the degradation of SBFs was ~70%. The SBFs were conditioned at relative humidities (RHs) of 0 and 75% and temperatures of 4 and 65°C. The starch source used to prepare the SBFs did not have an effect on the mechanical properties, but the storage conditions showed a significant effect on those properties; an increase of RH causes an increase in the mechanical properties. A similar behavior was observed in the conditioned SBFs at different temperatures. The increase of the storage temperature showed a slight reduction in the values of elongation at break. Microscopy revealed that the conditions of RH and storage temperature affect the internal structure of the SBFs.

Cite

CITATION STYLE

APA

Palma-Rodríguez, H. M., Berrios, J. D. J., Glenn, G., Salgado-Delgado, R., Aparicio-Saguilán, A., Rodríguez-Hernández, A. I., & Vargas-Torres, A. (2015). Effect of the storage conditions on mechanical properties and microstructure of biodegradable baked starch foams. CyTA - Journal of Food, 1–8. https://doi.org/10.1080/19476337.2015.1117142

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free