The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam


POLAT S. , Uslu M., AYGÜN A., CERTEL M.

JOURNAL OF FOOD ENGINEERING, cilt.116, ss.267-276, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 116 Konu: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.jfoodeng.2012.12.017
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.267-276

Özet

Significant efforts have recently been made to improve the physical properties of starch foams formed using baking processes. For example, cross-linking starch with 0.126 g/kg glyoxal considerably reduces the baking time, density and water absorption of starch foams. In this study, we attempted to further develop the physical properties of glyoxal cross-linked starch foam by adding corn husk fibre, kaolin, beeswax and combinations of these products. We also studied the effects of these components on the microstructure and physicochemical and mechanical properties of trays. Starch-based trays in which additives were used showed improved water resistance. The water absorption capacities of the trays were 13%, 14% and 9% when combinations of kaolin/beeswax, fibre/beeswax and fibre/kaolin/beeswax were added, respectively.