| 摘要 |
<p>Relatively inexpensive, low amylose cereal and legume flours can be formed into highly acceptable, resilient, water-dispersible packaging materials through a process in which the starch is subjected to partial dextrinization, is thereafter blended with a polymeric plasticizer, and is extruded at a temperature above 100 degrees Centrigrade into a region of lower pressure to enable moisture in the extrudate to rapidly evaporate and the extrudate to expand. Exceptionally high shear forces may be applied during the extrusion operation, and in one embodiment a native starch containing not more than about 42 % of amylose (and preferably not more than about 38 %) is extruded at a specific mechanical energy input of not less than about 0.23 hp/pound of product produced to thereby subject the material to high shear forces. A water-dispersible, biodegradable, expanded product which has particular utility as an environmentally acceptable, resilient, shock-absorbing packaging material is formed.</p> |
