Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910141049703321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910830975503321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Extrusion-cooking techniques : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910877641103321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermoplastic starch [[electronic resource] ] : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki
| Thermoplastic starch [[electronic resource] ] : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
547.78045416
668.423 |
| Altri autori (Persone) |
JanssenL. P. B. M
MoscickiLeszek |
| Collana | Green chemistry Thermoplastic starch |
| Soggetto topico |
Thermoplastics
Starch - Thermal properties |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-30252-3
9786612302527 3-527-62821-5 3-527-62822-3 |
| Classificazione |
540
660 UV 9500 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Thermoplastic Starch: A Green Material for Various Industries; Contents; Preface; List of Contributors; 1: Biodegradable Polymers and Their Practical Utility; 1.1 Natural Polymers; 1.2 Polymers with Hydrolyzable Backbones; 1.3 Polymers with Carbon Backbones; 1.4 Practical Applications of Biodegradable Polymers; 1.4.1 Medical Applications; 1.4.1.1 Surgical Sutures; 1.4.1.2 Bone-Fixation Devices; 1.4.1.3 Vascular Grafts; 1.4.1.4 Adhesion Prevention; 1.4.1.5 Artificial Skin; 1.4.1.6 Drug Delivery Systems; 1.4.2 Agricultural Applications; 1.4.2.1 Agricultural Mulches
1.4.2.2 Controlled Release of Agricultural Chemicals1.4.3 Packaging; 1.4.3.1 Starch-Based Packaging Materials; 1.4.3.2 PLA-Based Packaging Materials; 1.4.3.3 Cellulose-Based Packaging Materials; 1.4.3.4 Pullulan-Based Packaging Materials; 1.4.3.5 Other Bio-Packaging Solutions; 1.4.3.6 Partially Biodegradable Packaging Materials; 1.4.3.7 Protective Loose-Fill Foams; References; 2: Blends of Natural and Synthetic Polymers; 2.1 Introduction; 2.2 Starch in Blends with Polymers; 2.3 Mechanical Properties of Starch/Polymer Blends; 2.4 Compatibilizers; 2.5 Conclusions; References 3: Biodegradability and Compostability of Biopolymers3.1 Definitions and Norms; 3.2 Biodegradability of Starch-Based Products; 3.2.1 Starch Composites (10% Starch); 3.2.2 Starch Composites (50% Starch); 3.2.3 Starch Composites (90% Starch); 3.3 Biodegradability of Polyesters; 3.4 Photo-Biodegradable Plastics; 3.5 Controlled Degradation Additive Masterbatches; 3.6 Methods of Biodegradability Measurements; 3.6.1 ASTM D5338-98 [6] (Composting); 3.6.2 ASTM D5209-92 [18] (Aerobic, Sewer Sludge); 3.6.3 ASTM D5210-92 [10] (Anaerobic, Sewage Sludge) 3.6.4 ASTM D5511-94 [21] (High-solids Anaerobic Digestion)3.6.5 Tests for Specific Disposal Environments; 3.6.6 International Standards Research; 3.6.7 Standard EN 13432-Proof of Compostability of Plastic Products; 3.6.8 Other Standards; 3.6.9 "OK Compost" Certification and Logo; 3.7 Environmental Aspects of Biopolymers; 3.7.1 Climate Protection; 3.7.2 Life-Cycle Economy; 3.7.3 Recovery Options; 3.7.4 Waste Management and Bioplastics Treatment; References; 4: TPS and Its Nature; 4.1 Structure and Properties; 4.2 Glass Transition Temperature; 4.3 Mechanical Properties of Granulates 4.4 ConclusionsReferences; 5: The Melting Process in Thermoplastic Starches; 5.1 Introduction; 5.2 Melting Process; 5.3 Influence of Plasticizers on Melting Behavior of Starch; 5.4 Conclusions; References; 6: Extruders; 6.1 Introduction; 6.2 Single-Screw Extruders; 6.3 Pin Extruders; 6.4 Closely Intermeshing Twin-Screw Extruders; 6.4.1 The Different Zones; 6.4.2 Co-Rotating Versus Counter-Rotating Closely Intermeshing Extruders; 6.5 Self-Wiping Twin-Screw Extruders; 6.5.1 Screw Geometry; 6.5.2 Transporting Elements; 6.5.3 Elements for Pressure Build-Up; 6.5.4 Kneading Elements 6.5.5 The Fully Filled Length |
| Record Nr. | UNINA-9910139773803321 |
| Weinheim, : Wiley-VCH, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermoplastic starch [[electronic resource] ] : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki
| Thermoplastic starch [[electronic resource] ] : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
547.78045416
668.423 |
| Altri autori (Persone) |
JanssenL. P. B. M
MoscickiLeszek |
| Collana | Green chemistry Thermoplastic starch |
| Soggetto topico |
Thermoplastics
Starch - Thermal properties |
| ISBN |
1-282-30252-3
9786612302527 3-527-62821-5 3-527-62822-3 |
| Classificazione |
540
660 UV 9500 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Thermoplastic Starch: A Green Material for Various Industries; Contents; Preface; List of Contributors; 1: Biodegradable Polymers and Their Practical Utility; 1.1 Natural Polymers; 1.2 Polymers with Hydrolyzable Backbones; 1.3 Polymers with Carbon Backbones; 1.4 Practical Applications of Biodegradable Polymers; 1.4.1 Medical Applications; 1.4.1.1 Surgical Sutures; 1.4.1.2 Bone-Fixation Devices; 1.4.1.3 Vascular Grafts; 1.4.1.4 Adhesion Prevention; 1.4.1.5 Artificial Skin; 1.4.1.6 Drug Delivery Systems; 1.4.2 Agricultural Applications; 1.4.2.1 Agricultural Mulches
1.4.2.2 Controlled Release of Agricultural Chemicals1.4.3 Packaging; 1.4.3.1 Starch-Based Packaging Materials; 1.4.3.2 PLA-Based Packaging Materials; 1.4.3.3 Cellulose-Based Packaging Materials; 1.4.3.4 Pullulan-Based Packaging Materials; 1.4.3.5 Other Bio-Packaging Solutions; 1.4.3.6 Partially Biodegradable Packaging Materials; 1.4.3.7 Protective Loose-Fill Foams; References; 2: Blends of Natural and Synthetic Polymers; 2.1 Introduction; 2.2 Starch in Blends with Polymers; 2.3 Mechanical Properties of Starch/Polymer Blends; 2.4 Compatibilizers; 2.5 Conclusions; References 3: Biodegradability and Compostability of Biopolymers3.1 Definitions and Norms; 3.2 Biodegradability of Starch-Based Products; 3.2.1 Starch Composites (10% Starch); 3.2.2 Starch Composites (50% Starch); 3.2.3 Starch Composites (90% Starch); 3.3 Biodegradability of Polyesters; 3.4 Photo-Biodegradable Plastics; 3.5 Controlled Degradation Additive Masterbatches; 3.6 Methods of Biodegradability Measurements; 3.6.1 ASTM D5338-98 [6] (Composting); 3.6.2 ASTM D5209-92 [18] (Aerobic, Sewer Sludge); 3.6.3 ASTM D5210-92 [10] (Anaerobic, Sewage Sludge) 3.6.4 ASTM D5511-94 [21] (High-solids Anaerobic Digestion)3.6.5 Tests for Specific Disposal Environments; 3.6.6 International Standards Research; 3.6.7 Standard EN 13432-Proof of Compostability of Plastic Products; 3.6.8 Other Standards; 3.6.9 "OK Compost" Certification and Logo; 3.7 Environmental Aspects of Biopolymers; 3.7.1 Climate Protection; 3.7.2 Life-Cycle Economy; 3.7.3 Recovery Options; 3.7.4 Waste Management and Bioplastics Treatment; References; 4: TPS and Its Nature; 4.1 Structure and Properties; 4.2 Glass Transition Temperature; 4.3 Mechanical Properties of Granulates 4.4 ConclusionsReferences; 5: The Melting Process in Thermoplastic Starches; 5.1 Introduction; 5.2 Melting Process; 5.3 Influence of Plasticizers on Melting Behavior of Starch; 5.4 Conclusions; References; 6: Extruders; 6.1 Introduction; 6.2 Single-Screw Extruders; 6.3 Pin Extruders; 6.4 Closely Intermeshing Twin-Screw Extruders; 6.4.1 The Different Zones; 6.4.2 Co-Rotating Versus Counter-Rotating Closely Intermeshing Extruders; 6.5 Self-Wiping Twin-Screw Extruders; 6.5.1 Screw Geometry; 6.5.2 Transporting Elements; 6.5.3 Elements for Pressure Build-Up; 6.5.4 Kneading Elements 6.5.5 The Fully Filled Length |
| Record Nr. | UNINA-9910830343203321 |
| Weinheim, : Wiley-VCH, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermoplastic starch : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki
| Thermoplastic starch : a green material for various industries / / edited by Leon, P. B. M. Janssen and Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
547.78045416
668.423 |
| Altri autori (Persone) |
JanssenL. P. B. M
MoscickiLeszek |
| Collana | Green chemistry Thermoplastic starch |
| Soggetto topico |
Thermoplastics
Starch - Thermal properties |
| ISBN |
1-282-30252-3
9786612302527 3-527-62821-5 3-527-62822-3 |
| Classificazione |
540
660 UV 9500 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Thermoplastic Starch: A Green Material for Various Industries; Contents; Preface; List of Contributors; 1: Biodegradable Polymers and Their Practical Utility; 1.1 Natural Polymers; 1.2 Polymers with Hydrolyzable Backbones; 1.3 Polymers with Carbon Backbones; 1.4 Practical Applications of Biodegradable Polymers; 1.4.1 Medical Applications; 1.4.1.1 Surgical Sutures; 1.4.1.2 Bone-Fixation Devices; 1.4.1.3 Vascular Grafts; 1.4.1.4 Adhesion Prevention; 1.4.1.5 Artificial Skin; 1.4.1.6 Drug Delivery Systems; 1.4.2 Agricultural Applications; 1.4.2.1 Agricultural Mulches
1.4.2.2 Controlled Release of Agricultural Chemicals1.4.3 Packaging; 1.4.3.1 Starch-Based Packaging Materials; 1.4.3.2 PLA-Based Packaging Materials; 1.4.3.3 Cellulose-Based Packaging Materials; 1.4.3.4 Pullulan-Based Packaging Materials; 1.4.3.5 Other Bio-Packaging Solutions; 1.4.3.6 Partially Biodegradable Packaging Materials; 1.4.3.7 Protective Loose-Fill Foams; References; 2: Blends of Natural and Synthetic Polymers; 2.1 Introduction; 2.2 Starch in Blends with Polymers; 2.3 Mechanical Properties of Starch/Polymer Blends; 2.4 Compatibilizers; 2.5 Conclusions; References 3: Biodegradability and Compostability of Biopolymers3.1 Definitions and Norms; 3.2 Biodegradability of Starch-Based Products; 3.2.1 Starch Composites (10% Starch); 3.2.2 Starch Composites (50% Starch); 3.2.3 Starch Composites (90% Starch); 3.3 Biodegradability of Polyesters; 3.4 Photo-Biodegradable Plastics; 3.5 Controlled Degradation Additive Masterbatches; 3.6 Methods of Biodegradability Measurements; 3.6.1 ASTM D5338-98 [6] (Composting); 3.6.2 ASTM D5209-92 [18] (Aerobic, Sewer Sludge); 3.6.3 ASTM D5210-92 [10] (Anaerobic, Sewage Sludge) 3.6.4 ASTM D5511-94 [21] (High-solids Anaerobic Digestion)3.6.5 Tests for Specific Disposal Environments; 3.6.6 International Standards Research; 3.6.7 Standard EN 13432-Proof of Compostability of Plastic Products; 3.6.8 Other Standards; 3.6.9 "OK Compost" Certification and Logo; 3.7 Environmental Aspects of Biopolymers; 3.7.1 Climate Protection; 3.7.2 Life-Cycle Economy; 3.7.3 Recovery Options; 3.7.4 Waste Management and Bioplastics Treatment; References; 4: TPS and Its Nature; 4.1 Structure and Properties; 4.2 Glass Transition Temperature; 4.3 Mechanical Properties of Granulates 4.4 ConclusionsReferences; 5: The Melting Process in Thermoplastic Starches; 5.1 Introduction; 5.2 Melting Process; 5.3 Influence of Plasticizers on Melting Behavior of Starch; 5.4 Conclusions; References; 6: Extruders; 6.1 Introduction; 6.2 Single-Screw Extruders; 6.3 Pin Extruders; 6.4 Closely Intermeshing Twin-Screw Extruders; 6.4.1 The Different Zones; 6.4.2 Co-Rotating Versus Counter-Rotating Closely Intermeshing Extruders; 6.5 Self-Wiping Twin-Screw Extruders; 6.5.1 Screw Geometry; 6.5.2 Transporting Elements; 6.5.3 Elements for Pressure Build-Up; 6.5.4 Kneading Elements 6.5.5 The Fully Filled Length |
| Record Nr. | UNINA-9910877023303321 |
| Weinheim, : Wiley-VCH, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||