TY - JOUR
T1 - Evaluation of ingredient effects on extruded starch-based foams using a supersaturated split-plot design
AU - Lee, Siew Yoong
AU - Eskridge, Kent M.
AU - Koh, Woon Yuen
AU - Hanna, Milford A.
N1 - Funding Information:
This manuscript is a contribution of the University of Nebraska Agricultural Research Division, supported in part by funds provided through the Hatch Act, USDA. Mention of trade names, propriety products, or company name is for presentation clarity only and does not imply endorsement by the authors or the University of Nebraska. The authors would like to thank Nancy J. Hepburn and Terry L. Bartels from the Industrial Agricultural Products Center for their assistance in operating the extruder and Instron testing machine.
PY - 2009/3
Y1 - 2009/3
N2 - The aim of this study was to use a supersaturated split-plot design to identify the significant effects of ten ingredients, each at two levels, and two levels of screw speed on selected properties of starch-based packaging foams. Supersaturated designs are special types of fractional factorial designs that allow for evaluating many factors with a minimal amount of experimental material. Rice starch foams were prepared with a twin-screw extruder. The ingredients used were α-cellulose (fiber), potato starch, poly(lactic acid), polystyrene, glycerol, sodium chloride, talc, sodium bicarbonate, citric acid and moisture content of the feed. The properties studied were radial expansion ratio, unit density, bulk spring index, bulk compressibility and Young's modulus. The results showed that the ingredients identified to have significant effects on the properties were the high levels of talc, citric acid, moisture content and the low level of fiber. Low screw speed was found to have greater effect on the properties of the foams than did the high screw speed. It was concluded that the supersaturated split-plot design was successful in identifying the significant ingredients and screw speed that should be used to further investigate the extrusion of starch-based packaging foams.
AB - The aim of this study was to use a supersaturated split-plot design to identify the significant effects of ten ingredients, each at two levels, and two levels of screw speed on selected properties of starch-based packaging foams. Supersaturated designs are special types of fractional factorial designs that allow for evaluating many factors with a minimal amount of experimental material. Rice starch foams were prepared with a twin-screw extruder. The ingredients used were α-cellulose (fiber), potato starch, poly(lactic acid), polystyrene, glycerol, sodium chloride, talc, sodium bicarbonate, citric acid and moisture content of the feed. The properties studied were radial expansion ratio, unit density, bulk spring index, bulk compressibility and Young's modulus. The results showed that the ingredients identified to have significant effects on the properties were the high levels of talc, citric acid, moisture content and the low level of fiber. Low screw speed was found to have greater effect on the properties of the foams than did the high screw speed. It was concluded that the supersaturated split-plot design was successful in identifying the significant ingredients and screw speed that should be used to further investigate the extrusion of starch-based packaging foams.
KW - Packaging
KW - Properties
KW - Screw speed
KW - Split-plot design
KW - Starch-based foam
KW - Supersaturated design
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U2 - 10.1016/j.indcrop.2008.08.003
DO - 10.1016/j.indcrop.2008.08.003
M3 - Article
AN - SCOPUS:60449116821
SN - 0926-6690
VL - 29
SP - 427
EP - 436
JO - Industrial Crops and Products
JF - Industrial Crops and Products
IS - 2-3
ER -