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United States Department of Agriculture

Agricultural Research Service

Title: Foamed Articles Based on Potato Starch, Corn and Wheat Fibre, and Poly(vinyl Alcohol)

Authors
item Emo, Chiellini - UNIV OF PISA, PISA,ITALY
item Patrizia, Cinelli - UNIV OF PISA, PISA,ITALY
item Imam, Syed
item Lawton Jr, John

Submitted to: Polymer Degradation and Stability
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 15, 2006
Publication Date: May 15, 2006
Citation: Emo, C., Patrizia, C., Imam, S.H., Lawton Jr, J.W. 2006. FOAMED ARTICLES BASED ON POTATO STARCH, CORN AND WHEAT FIBRE, AND POLY(VINYL ALCOHOL). Polymer Degradation and Stability. 91(5), pp1147-1155.

Technical Abstract: Continued research cooperation between USDA Laboratories (USA) and the University of Pisa, Italy, has yielded several composites based on blends of poly(vinyl alcohol) (PVA) and either corn or wheat fibres, co-product of the corn-wheat wet-milling process. Foam trays were prepared by baking the blended mixtures of potato starch, corn fibre and poly(vinyl alcohol) in a preheated mould. Materials were evaluated for processing parameters, foam strength, flexibility and water resistance as a function of fibres content. Addition of corn fibre in formulations improved not only moisture resistance of foam, but has a potential to lower the overall cost of the foamed materials substantially. Interestingly, addition of up to 55% fibre in formulations was possible without compromising the foaming process. Trays were biodegraded within 30-60 days in compost and soil. Particularly, trays containing starch and fibre degraded at much faster rates than trays prepared using starch without additive.

Last Modified: 8/1/2014
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