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Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization

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Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20–612 Lublin, Poland
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Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, Poland
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Department of Analytical Chemistry (C1), Faculty of Chemical Engineering and Technology, Krakow Technical University, Warszawska 24, 31–155 Krakow, Poland
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Toxicology Clinic, Medical University of Lublin, Clinical Department of Toxicology and Cardiology, Stefan Wyszyński Regional Specialist Hospital, Al. Kraśnicka 100, 20–718 Lublin, Poland
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Department of Analysis and Differential Equations, University of Warmia and Mazury in Olsztyn, Słoneczna 54, 10–710 Olsztyn, Poland
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Interdisciplinary Centre for Computational Modelling, University of Rzeszów, 35–959 Rzeszów, Poland
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–290 Lublin, Poland
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Department of Pomology, Nursery and Enology, University of Life Sciences in Lublin, Głęboka 28, 20–400 Lublin, Poland
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Department of Inorganic Chemistry, Medical University of Lublin, Poland, Chodźki 4a, 20–093 Lublin, Poland
*
Authors to whom correspondence should be addressed.
Materials 2020, 13(6), 1390; https://doi.org/10.3390/ma13061390
Received: 28 February 2020 / Revised: 15 March 2020 / Accepted: 17 March 2020 / Published: 19 March 2020
Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. These have demonstrated high potential in medical applications: cardiac, vascular and orthopaedic conditions in adults as well in children. In our research, the extrusion-cooking technique was used to obtain environmentally friendly loose-fill foams as packaging. Potato starch was the basic raw material. Polyvinyl alcohol was used as an additive in the amount of 1%, 2% and 3% to replace starch. The components were mixed and moistened with water to various initial moisture contents of the blend (17%, 18% and 19%). The processing of starch foams employed the TS-45 single screw extruder-cooker (Gliwice, Poland) with the L/D ratio of 12. The foams were processed with various screw speeds (100 and 130 rpm) and with two types of forming dies (circular and ring die). The extrusion-cooking process efficiency (kg h−1) and the energy consumption (kWh kg−1) during the processing were also measured. The results showed that the processing efficiency of potato starch foams varied depending on the level of polyvinyl alcohol, the shape of the forming die and the screw speed applied. The analysis of energy consumption, mechanical properties and FTIR analyses demonstrated that the type of the forming die and the initial moisture level had the most significant impact on specific energy demands during the processing of potato starch-based foams. View Full-Text
Keywords: ecological loose-fill packaging materials; extrusion-cooking; foams; process efficiency; cutting force; resistance to compression; FTIR spectra ecological loose-fill packaging materials; extrusion-cooking; foams; process efficiency; cutting force; resistance to compression; FTIR spectra
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Combrzyński, M.; Matwijczuk, A.; Wójtowicz, A.; Oniszczuk, T.; Karcz, D.; Szponar, J.; Niemczynowicz, A.; Bober, D.; Mitrus, M.; Kupryaniuk, K.; Stasiak, M.; Dobrzański, B.; Oniszczuk, A. Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization. Materials 2020, 13, 1390.

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