Expanded snacks were manufactured entirely from pea flour using a twin-screw extruder operated at moisture content ranging [18; 26%], temperature [120; 170°C] and specific mechanical energy [500; 1200 kJ/kg]. All pea snacks, extruded using different operating conditions and die geometries, were expanded radially. Some snacks, that exhibited either ...
The rheological properties of a polyamide (PA) resin with low crystallinity were modified by melt-mixing it with a small amount of an alternative α-olefin–maleic anhydride copolymer as a reactive compound. Because PA has a low melting point, rheological characterization was performed over a wide temperature range. Owing to the reaction between PA a...
Published in Journal of Polymer Engineering
The effect of two commercial melt strength enhancer additives, Paraloid BPMS-250 (BPMS) and Biostrength 700 (BIOS), on the thermal, rheological and morphological properties of polylactide (PLA) was studied. Thermal analyses showed that both the BPMS and BIOS additives decreased the ability of PLA to crystallize. The rheological tests indicated that...
