Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion - lewis9austin9's Blog

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Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion

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Supercritical fluid extrusion is definitely a recent technical development for production of expanded starch-based foams where formation of a microcellular structure is simply attained by injection of supercritical CO2 into the melt. The large successful diffusivity of CO2 in the porous matrix favors get away of the gas to the environment, reducing the amount available for diffusion into the bubbles, posing a significant challenge thus. This analysis utilized two approaches to address this problem: increasing the nucleation pace and thus the final bubble density in the foam, and reducing double screw extruder the melt heat range. The former was attained by decreasing the nozzle diameter in order to achieve a higher pressure drop rate as the starch-CO2 melt flows through the nozzle. The next strategy was evaluated by introducing a cooling zone prior to the entry of the melt in to the nozzle. Bubble density raised more than fourfold once the nozzle radius was reduced from 3.00 to 1 1.50 mm. An increased bubble density led to a greater barrier or resistance to diffusion of CO2 to the environment, and increased growth ratio by as substantially as 160%. Cooling of the melt led to a decrease in diffusion coefficient of CO2 in the starch melt, and thus reduced CO2 damage to the environment. The expansion ratio increased by 34% as the melt temp reduced from 60 to 40 C. The above-mentioned tactics can be handy in enhancing and managing expansion, which in the long run determines the textural attributes of the expanded meals product.

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