Authors : J.P. Cruz-Tirado, Luis Angelats, Delia R. Tapia-Blacido and Raul Siche
Abstract: Arracacha starch, Sugarcane Bagasse (SB) and Asparagus Peel (AP) were used to produce foam trays by baking process. The incorporation of SB or AP fiber up to 15% does not affect the density of the trays. Incorporation of the fiber SB and AP improved the flexural strength of the trays. The microstructure has large internal air cells, product of the good expansion of the starch. The incorporation of the fiber affected the thermal stability of the trays, degrading at a higher rate than the foam trays control. The DRX patterns of the trays showing a semicrystalline structure, with predominance in the amorphous zone. The results suggest that those trays had low density and good mechanical properties and they able to be used as substitutes for expanded polystyrene to pack dry foods.
J.P. Cruz-Tirado, Luis Angelats, Delia R. Tapia-Blacido and Raul Siche, 2018. Arracacha (Arracacia xanthorrhiza) Starch can Produce Foam Trays with Low Density. Journal of Engineering and Applied Sciences, 13: 5507-5511.