Author(s): , , , , , ,

Keywords: , , , , , , , , , , , , ,

Abstract: This article discusses the creation and characterization of albumin based rigid and elastic foams. These foams were created using formaldehyde as the hardener for the protein, while camphor was used as the plasticizer. Crosslinking was carried out using a traditional or microwave oven. Samples differed in the amount of water, formaldehyde, and camphor added, and in the amount of time that they spent in the oven. The thermal conductivity was measured, which produced values within the range acceptable for thermal insulation. The authors determined that the thermal conductivity was not affected by changes in the density of the foam. Scanning electron microscopy was used to study the structure of the foam. The authors found that changing the amount of each factor affected different parameters in the final product.

Reference: Industrial Crops and Products 37 (2012) 149–154

DOI: 10.1016/j.indcrop.2011.11.030