Abstract
Abstract Potato flour-based foams were made as loose-fill packaging materials. The different potato flour moisture contents of 10 to 16% (dry basis) were used and extruded using a single screw extruder. The water was employed as a blowing agent in this work. The water solubility index (WSI), compressive strength, foam appearance, expansion ratio and foam cell structure were evaluated. WSI of foams ranged between 48 and 67%. Increasing the moisture contents of potato flour tended to increase rigidity and irregular surfaces of foams. However, the expansion ratio and cell size of foams decreased as the moisture contents of potato flour increased.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
