Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate

Ming Hu, Jung Yeon Hwang, Mark J. Kurth, You Lo Hsieh, Charles F. Shoemaker, John M. Krochta

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


Low-pressure propoxylation of reduced whey permeate (RWP) with different water contents (12.7 and 33.4%) under alkaline conditions afforded polyether polyols (PEP) which have been characterized by their 1H-NMR, HPLC, hydroxyl number, viscosity, unsaturation content, and alpha color. The results were compared with those from lactitol- and sucrose-based polyether polyols (LPEP and SPEP, respectively). Compared with LPEP and SPEP, polyether polyols from reduced whey permeate (RWP-PEP) showed relatively higher hydroxyl number, lower viscosity, and a similar degree of unsaturation. RWP-PEP was generally darker in color. In addition, polyurethane rigid foams (PURFs) from RWP-PEP, LPEP, and commercial sucrose-glycerin-based polyols (Voranol-PEP) were prepared and characterized. All PURFs made from RWP-PEP have low densities (from 28 to 29 kg/m3) and high closed cell contents (>73%). Compressive strength ranged from 13 to 17 kg × 1000/m2 at 10% deformation. These foams have similar thermal stability as the commercial foams.

Original languageEnglish (US)
Pages (from-to)4156-4161
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number10
StatePublished - Oct 1997


  • Alpha color
  • Closed cell content
  • Compressive strength
  • Core density
  • Hydroxyl number
  • PAPI-27
  • Polyether polyol (PEP)
  • Polyurethane rigid foam (PURF)
  • Propoxylation
  • Reduced sweet whey permeate
  • Thermal gravimetric analysis
  • Unsaturation
  • Viscosity

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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