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 journalArticle

4 Citations (Scopus)

Abstract

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
Volume45
Issue number10
StatePublished - Oct 1997

Fingerprint

polyurethanes
Polyurethanes
polyols
permeates
foams
Polyethers
whey
Foams
Viscosity
Hydroxyl Radical
Sucrose
viscosity
Color
lactitol
sucrose
Compressive Strength
polyol
polyurethane foam
Whey
color

Keywords

  • 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)

Cite this

Hu, M., Hwang, J. Y., Kurth, M. J., Hsieh, Y. L., Shoemaker, C. F., & Krochta, J. M. (1997). Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate. Journal of Agricultural and Food Chemistry, 45(10), 4156-4161.

Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate. / Hu, Ming; Hwang, Jung Yeon; Kurth, Mark J.; Hsieh, You Lo; Shoemaker, Charles F.; Krochta, John M.

In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 10, 10.1997, p. 4156-4161.

Research output: Contribution to journalArticle

Hu, M, Hwang, JY, Kurth, MJ, Hsieh, YL, Shoemaker, CF & Krochta, JM 1997, 'Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate', Journal of Agricultural and Food Chemistry, vol. 45, no. 10, pp. 4156-4161.
Hu M, Hwang JY, Kurth MJ, Hsieh YL, Shoemaker CF, Krochta JM. Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate. Journal of Agricultural and Food Chemistry. 1997 Oct;45(10):4156-4161.
Hu, Ming ; Hwang, Jung Yeon ; Kurth, Mark J. ; Hsieh, You Lo ; Shoemaker, Charles F. ; Krochta, John M. / Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate. In: Journal of Agricultural and Food Chemistry. 1997 ; Vol. 45, No. 10. pp. 4156-4161.
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