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首页> 外文期刊>Journal of Polymers and the Environment >Effects of Starch Sources and Supplementary Materials on Starch Based Foam Trays
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Effects of Starch Sources and Supplementary Materials on Starch Based Foam Trays

机译：淀粉来源和补充材料对淀粉基泡沫托盘的影响

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Firstly, foam trays were produced from glyoxal cross-linked wheat, potato and corn starches and their mixtures. The most suitable starch type for starch-based foam tray production was selected according to the level of water absorption, density, surface and cross-section micrographs of the foam trays. It was decided that a wheat and potato starch blend was the most suitable starch source for producing the foam trays because they have the lowest water absorption percentage (25.5 +/- 0.7%), low density (0.17 +/- 0.01 g/cm(3)) and a smooth surface. Potato-wheat starch foam trays with fibres were produced by adding wheat and wood fibres. Unlike wood fibres addition, wheat fibres significantly decreased the percentage of water absorption (16.63 +/- 1.2%) and density (0.115 +/- 0.013 g/cm(3)) of the tray. Also, the trays including wheat fibre had a lighter colour than the wheat-potato starch tray. To further reduce water absorption of the tray, the trays were made by adding two different types of lipids (beeswax or shortening and three different types of filler materials-kaolin, montmorillonite or zinc oxide nanoparticles). According to the level of water absorption of the trays, it was decided that shortening and zinc oxide nanoparticles, in addition to kaolin, were respectively the most suitable lipid and filler materials. The foam trays were produced by adding these supplementary materials. The addition of shortening slightly, zinc oxide nanoparticles moderately and kaolin greatly increased the density of the wheat potato starch tray including fibre. However, the percent of water absorption of the trays containing wheat fibre + shortening or wheat fibre + shortening + zinc oxide nanoparticles decreased 6.4 +/- 0.01 and 5.9 +/- 0.3%, respectively.
机译：首先，由乙二醛交联的小麦，马铃薯和玉米淀粉及其混合物制成泡沫托盘。根据泡沫托盘的吸水率，密度，表面和横截面显微照片，选择最适合用于淀粉基泡沫托盘生产的淀粉类型。可以确定，小麦和马铃薯淀粉混合物是生产泡沫托盘的最合适的淀粉来源，因为它们的吸水率最低（25.5 +/- 0.7％），密度低（0.17 +/- 0.01 g / cm（ 3））和光滑的表面。通过添加小麦和木纤维生产具有纤维的马铃薯-小麦淀粉泡沫托盘。与添加木纤维不同，小麦纤维显着降低了托盘的吸水率（16.63 +/- 1.2％）和密度（0.115 +/- 0.013 g / cm（3））。而且，包括小麦纤维的托盘具有比小麦-马铃薯淀粉托盘浅的颜色。为了进一步减少托盘的水吸收，通过添加两种不同类型的脂质（蜂蜡或起酥油和三种不同类型的填充材料－高岭土，蒙脱土或氧化锌纳米颗粒）来制造托盘。根据塔盘的吸水程度，可以确定除高岭土外，起酥油和氧化锌纳米颗粒分别是最合适的脂质和填充材料。通过添加这些辅助材料来生产泡沫托盘。略微缩短的添加，适度的氧化锌纳米粒子和高岭土的添加大大增加了小麦马铃薯淀粉托盘（包括纤维）的密度。然而，含有小麦纤维+起酥油或小麦纤维+起酥油+氧化锌纳米颗粒的托盘的吸水率分别降低了6.4 +/- 0.01和5.9 +/- 0.3％。

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