Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/1/2003
Publication Date: 11/1/2003
Citation: Glenn, G.M., Imam, S.H., Orts, W.J., Wood, D.F. 2003. Single-step in situ process for making laminated baked starch foam. American Institute of Chemical Engineers, San Francisco, CA, November 16-21, 2003.
Technical Abstract: A baking technology was recently developed for making commercial starch-based food containers. The containers are moisture sensitive and must be coated to provide an adequate moisture barrier for commercial applications. An in situ method of baking and laminating starch-based foams in a single step was used in the present study to circumvent the need for a separate coating step. The procedure involves placing a starch-based batter formulation between two sheets of laminate in a heated mold. The batter creates sufficient pressures to force the laminate against the mold surface while creating a foamed matrix. Sheets of laminate material tested included foil, poly (vinyl alcohol) film, poly (vinyl chloride) film, paper and starch composites. The laminates reduced the vapor transmission rate and increased tensile and flexural strength. The properties of the laminated starch foams were within the range of commercial containers made of extruded polystyrene or coated paperboard.