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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #70174
Title: STRUCTURE AND MORPHOLOGY OF BAKED STARCH FOAMS

Author
item Shogren, Randal
item Lawton Jr, John
item DOANE, WILLIAM - RETIRED (USDA-ARS-NCAUR)
item TIEFENBACHER, KARL - FRANZ HAAS MACHINERY

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 8/25/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Baked cornstarch foams were characterized by several physical methods in order to better understand the relationship between process parameters and starch foam structure. In this process, a thin-walled object such as a plate is formed by heating a starch batter inside a closed mold. X-ray diffractometry studies have shown that the starch is gelatinized by this treatment. Scanning electron micrographs show the foams have a dense oute skin and a less dense interior with large cells. Overall foam density is dependent on several factors, including starch concentration, molecular weight and amylose content. Starch foams are useful as disposable food packaging and serving articles which can be composted after use.