Starch aerogel materials were prepared by sol-gel-freeze-drying technique. The morphology, density, shrinkage, pore structure, and thermal insulation properties of the aerogels were tested. The effects of starch type and the ratio of amylose to amylopectin on these properties were discussed. Tapioca starch was selected as the most suitable raw material for the preparation of thermal insulating aerogel materials, the aerogel made by this method had macroporous, mesoporous and partial lamellar structure, also, it had a low density of 0.094 g/cm3, high porosity of 88.63%, low thermal conductivity of 0.043 W/(m·K) and excellent thermal insulation properties. Citric acid cross-linked modified tapioca starch aerogels were got by a one-step method, then meanwhile, the hydrophobic solutions were done by covering hydrophobic nano-SiO2 with methyltrimethoxy and cetyltrimethoxysilane, based on these processes, the modified tapioca starch aerogels were made at last. The SEM test results showed that the prepared modified aerogel material had a more solid network structure and was dense. The thermal conductivity test results showed that the thermal conductivity of the modified tapioca starch aerogel was as low as 0.048 W/(m·K). The contact angle testing results showed that the contact angle was 139.5° immediately after the water dropped in, and the contact angle was still 129.5° after 5 min, and the surface and internal hydrophobic effect was found. The modified aerogel had excellent thermal insulation and hydrophobic properties, which had a broad application prospect in the field of food insulation materials.
DUAN Zhenli
,
CHEN Jinghua
,
LIN Min
. Preparation of starch aerogel by freeze-drying method and its hydrophobic modification[J]. Food and Fermentation Industries, 2023
, 49(18)
: 266
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.032561
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