Physical,Mechanical, and Morphological Characteristics of Extruded Starch Acetate Foams

Starch acetates with degrees of substitution (DS) of 0.57, 1.11, 1.68, and 2.23 were prepared and extruded with either water or ethanol. The microstructure, physical properties (radial expansion ratio RER] and unit density), mechanical properties (spring index SI] and compressibility), and crystalline structure of the foams were investigated. The functional properties were a function of DS and blowing agent type. When water was used as the blowing agent and DS increased, the foams were pale yellow, with rough and uneven surfaces. The cells were dense, with thick cell walls. Lower RER and SI, with higher DS, were associated with high unit density and compressibility. When ethanol was used as the blowing agent, contrary results were observed. The snow-white foams had smooth surfaces, uniform cells, and smooth cell walls. High RER and SI, and low unit density and compressibility were observed. The changes in SI and compressibility with RER also were examined and found to depend on the type of solvent. A crystalline pattern was observed because of the formation of well-ordered structures during extrusion.