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The Effect of Cornstarch Levels on the Surface Quality of Extruded Soy Protein Plastic

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dc.contributor.authorZiolkowski, Evanen
dc.contributor.editorEichelberger, Davisen
dc.date.accessioned2019-06-19T21:11:26Zen
dc.date.available2019-06-19T21:11:26Zen
dc.date.issued2008-03-20en
dc.description.abstractThe ratio of soy protein isolate to cornstarch was studied in the extrusion of four different formulations of soy protein plastic in order to qualitatively examine the surface quality upon extrusion.Levels of glycerol and moisture were constant across all samples, and no other additives were used in the mixtures.Mixtures were made using a planetary mixer, and then extruded using a single-screw extruder equipped with a 10.16 centimeter sheeting die with a 0.152-centimeter opening.The surface of the extruded plastic became smoother with increasing starch content, but the processability became too difficult with very high starch levels.en
dc.format.extent4 pagesen
dc.format.extent133.38 KBen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationZiolkowski, E.M., 2008. The Effect of Cornstarch Levels on the Surface Quality of Extruded Soy Protein Plastic. Journal of Undergraduate Materials Research, 3. DOI: http://doi.org/10.21061/jumr.v3i0.0805en
dc.identifier.doihttps://doi.org/10.21061/jumr.v3i0.0805en
dc.identifier.eissn2578-9570en
dc.identifier.issn1934-7677en
dc.identifier.issue1en
dc.identifier.urihttp://hdl.handle.net/10919/90339en
dc.identifier.volume3en
dc.language.isoenen
dc.publisherVirginia Tech Department of Materials Science and Engineeringen
dc.rightsIn Copyrighten
dc.rights.holderVirginia Tech Department of Materials Science and Engineeringen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectMaterials Scienceen
dc.subjectSoy Protein Plasticen
dc.titleThe Effect of Cornstarch Levels on the Surface Quality of Extruded Soy Protein Plasticen
dc.title.serialJournal of Undergraduate Materials Researchen
dc.typeArticleen
dc.type.dcmitypeTexten

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