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Preparation and characterization of kaolin/starch foam
Abstract The objective of this work was to study the effect of the kaolin content on the properties of starch foams. The kaolin/starch foams were made with kaolin contents that ranged from 0 to 15m% by baking in a hot mold. The starch and kaolin/starch foams were stored at room temperature with a relative humidity (RH) of 55% for 7days prior to testing. An increase in the kaolin content increased the foam density. The izod impact strength increased up to 1151.37J/m2 at the highest kaolin content (15m%). The improvement was about five times the izod impact strength of pure starch foam. Moreover, the presence of any kaolin reduced the water absorption ability of the starch foam. Scanning electron microscopy revealed that kaolin increased the size of the starch foam cells and was itself well dispersed. Kaolin/starch foams showed a higher thermal stability than pure starch foam.
Highlights Starch and kaolin/starch foams were prepared by baking in a hot mold. The izod impact strength of kaolin/starch foams was higher than for starch foam. An increase in kaolin content increased the foam density. Kaolin/starch foams showed a higher thermal stability than pure starch foam. Kaolin increased the size of the starch foam cells.
Preparation and characterization of kaolin/starch foam
Abstract The objective of this work was to study the effect of the kaolin content on the properties of starch foams. The kaolin/starch foams were made with kaolin contents that ranged from 0 to 15m% by baking in a hot mold. The starch and kaolin/starch foams were stored at room temperature with a relative humidity (RH) of 55% for 7days prior to testing. An increase in the kaolin content increased the foam density. The izod impact strength increased up to 1151.37J/m2 at the highest kaolin content (15m%). The improvement was about five times the izod impact strength of pure starch foam. Moreover, the presence of any kaolin reduced the water absorption ability of the starch foam. Scanning electron microscopy revealed that kaolin increased the size of the starch foam cells and was itself well dispersed. Kaolin/starch foams showed a higher thermal stability than pure starch foam.
Highlights Starch and kaolin/starch foams were prepared by baking in a hot mold. The izod impact strength of kaolin/starch foams was higher than for starch foam. An increase in kaolin content increased the foam density. Kaolin/starch foams showed a higher thermal stability than pure starch foam. Kaolin increased the size of the starch foam cells.
Preparation and characterization of kaolin/starch foam
Kaewtatip, Kaewta (author) / Tanrattanakul, Varaporn (author) / Phetrat, Wilaiwan (author)
Applied Clay Science ; 80-81 ; 413-416
2013-07-27
4 pages
Article (Journal)
Electronic Resource
English
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