THESIS - ROC CH ... - FINAL - resubmission.pdf - University of Guelph

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During extrusion, the manipulation of three controllable parameters (screw speed, temperature and lip die gap height) resulted with response variables of pressure at the die, and film morphology. In order to form uniform and coherent films, the protein needed to be heated and sheared enough to lower viscosity and allow for flow of material. Out of the three controllable variables, the most influential parameter for successful extrusion was found to be temperature. Temperature dependence is related to the plasticizer and moisture content of the films which ultimately affects the Tg (Morales and Kokini 1997). As the moisture and glycerol contents were fixed at 70 and 50 parts respectively, extrusion was attempted within literature values between 120 – 160°C (Zhang et al. 2001). Out of the four zones of the extruder, it was found that the most sensitive zone to film disruptions was the temperature at the die. A temperature change of 5 -10°C at the lip die would result in surface disruptions seen from the film. In general, thick sheets (> 0.5 mm) were formed when extrusion temperatures fell below 120°C. This is thought to be due to the un-molten state of SPI whereby inadequate energy input results in incomplete denaturing of SPI. This is believed to lead to a high viscosity of the melt which caused an increase in pressure ranging from 700 up to 2000 psi. The resulting films had the appearance of surface roughness caused by mechanical fracturing at the hardened surface of the film as it was forced out of the lip (Figure 4.5a). Alternatively, un-molten isolated protein globules could also cause the appearance of surface roughness as seen in Figure 4.5b. 30
Figure 4.5: Film with rough texture caused by insufficient heating (
Page 1 and 2: A Study on the Extrusion of Soy Pro
Page 3 and 4: ACKNOWLEDGEMENTS My research would
Page 5 and 6: 4.3.9 Statistical Analysis.........
Page 7 and 8: LIST OF TABLES Table 2.1: Compariso
Page 9 and 10: Figure 5.2: Light optical microscop
Page 11 and 12: 1.0 INTRODUCTION The production of
Page 13 and 14: einforcement material. Research int
Page 15 and 16: via centrifugation into four fracti
Page 17 and 18: zones are synonymous to feeding, tr
Page 19 and 20: Ralston (2008) investigated the ext
Page 21 and 22: onding between hydroxyl groups and
Page 23 and 24: Table 2.2: Summary of cellulose par
Page 25 and 26: through the use of enzymes have pro
Page 27 and 28: matrix such as soy protein (Wang et
Page 29 and 30: 4) Explore the extraction process f
Page 31 and 32: 4.3 METHODS 4.3.1 SAMPLE PREPARATIO
Page 33 and 34: a Figure 4.2: a) Schematic of extru
Page 35 and 36: length at break by the initial grip
Page 37 and 38: 4.4 RESULTS AND DISCUSSION 4.4.1 SP
Page 39: Further experiments were carried ou
Page 43 and 44: extrusion screw to continuously bre
Page 45 and 46: stopped which fixes the spherical s
Page 47 and 48: 4.4.3 MECHANICAL PROPERTIES Mechani
Page 49 and 50: Elongation at break (%) Figure 4.10
Page 51 and 52: Table 4.5: Water vapor permeability
Page 53 and 54: 4.4.5 FTIR ANALYSIS The main absorb
Page 55 and 56: 4.4.6 CONCLUSION The extrusion of S
Page 57 and 58: 5.3 METHODS 5.3.1 CELLULOSE EXTRACT
Page 59 and 60: For mechanical treatments, the obta
Page 61 and 62: initial soy biomass; SNF and SMF. T
Page 63 and 64: compiled by Moon et al. (2011), thi
Page 65 and 66: RSH: 5min HPH: 20 passes, 4000 - 60
Page 67 and 68: SMF micrographs, the presence of fi
Page 69 and 70: process as described. However, it m
Page 71 and 72: a peak at 22.6° is representative
Page 73 and 74: chemical and mechanical treatment h
Page 75 and 76: 6.3 METHODS 6.3.1 SAMPLE PREPARATIO
Page 77 and 78: 6.3.3 FILM CONDITIONING Similar to
Page 79 and 80: increased in size. At fiber concent
Page 81 and 82: 6.4.2 MORPHOLOGY AND STRUCTURE Due
Page 83 and 84: SEM images of the cryo-fractured su
Page 85 and 86: Table 6.1: Mechanical properties of
Page 87 and 88: cellulose and SPI. This high interf
Page 89 and 90: concentrations at isolated sites. A
Page 91 and 92:
Similar to Section 4.4.5, dominatin
Page 93 and 94:
Further analysis of the Amide II ba
Page 95 and 96:
specimens that have been cryo-crush
Page 97 and 98:
crushing. Conversely, this could al
Page 99 and 100:
7.0 EXPLORATORY WORK WITH TIO 2 NAN
Page 101 and 102:
7.3.2 COMPOUNDING AND EXTRUSION Com
Page 103 and 104:
smaller size of P90, the ability to
Page 105 and 106:
Table 7.1: Mechanical Strength of T
Page 107 and 108:
Modulus of Elasticity (MPa) 120 110
Page 109 and 110:
(21 nm) particle was seen to have a
Page 111 and 112:
7.4.3 MECHANICAL PROPERTIES OF TIO2
Page 113 and 114:
Tensile Strenght (MPa) 12 11 10 9 8
Page 115 and 116:
Modulus of Elasticity (MPa) 200 180
Page 117 and 118:
8.0 CONCLUSIONS AND RECOMMENDATIONS
Page 119 and 120:
The viability of introducing a comp
Page 121 and 122:
acting as a coupling agent for furt
Page 123 and 124:
Cherian BM, Leao AL, Souza SFD, Tho
Page 125 and 126:
Kacurakova M, Capek P, Sasinkova V,
Page 127 and 128:
Pääkkö M, Ankerfors M, Kosonen H
Page 129:
Wang N, Ding E, Cheng R (2008) Prep
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THESIS - ROC CH ... - FINAL - resubmission.pdf - University of Guelph

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