Abstract The objectives of this work were to improve the properties of starch foam modified with egg shell and shrimp shell, and to compare with the effects of modification with commercial calcium carbonate. The amount of these fillers added to the starch foam was in the range of 5 wt% to 20 wt% (dry starch basis). All the starch foams were prepared using a baking process. Agglomerations of calcium carbonate in the starch matrix and the high protein content in the shrimp shell had a huge impact on the formation of steam bubbles during the baking process, reducing the izod impact strength at the higher filler contents (15 and 20 wt%) and increasing the density of the starch foam. In contrast, starch foam with egg shell had a low density (0.2056 g/cm3), high izod impact strength (167 J/m2) and a narrow cell size distribution because the egg shell acted as a nucleating agent with less protein content in its structure. The thermogravimetric analysis (TGA) showed that the temperature at the maximum weight loss of the starch foam was slightly reduced by the addition of the bio-fillers because of the low thermal stability of the organic components in the egg shell and shrimp shell.

中文翻译：

---

蛋壳和虾壳对焙烤淀粉泡沫性能的影响

摘要 本工作的目的是提高蛋壳和虾壳改性淀粉泡沫的性能，并与商品碳酸钙改性的效果进行比较。添加到淀粉泡沫中的这些填料的量在5wt%至20wt%（干淀粉基）的范围内。所有淀粉泡沫均使用烘焙工艺制备。淀粉基质中碳酸钙的团聚和虾壳中的高蛋白质含量对烘烤过程中蒸汽气泡的形成有巨大影响，降低了较高填料含量（15 和 20 wt%）下的悬臂梁冲击强度和增加淀粉泡沫的密度。相比之下，蛋壳淀粉泡沫密度低（0.2056 g/cm3），高悬臂梁冲击强度 (167 J/m2) 和窄孔尺寸分布，因为蛋壳充当成核剂，其结构中蛋白质含量较少。热重分析 (TGA) 表明，由于蛋壳和虾壳中有机成分的热稳定性较低，添加生物填料后淀粉泡沫失重最大时的温度略有降低。