| Titre : |
Pizza foaming - a delicious study from Naples : High-pressure foaming of thermosets |
| Type de document : |
texte imprimé |
| Auteurs : |
Emilia di Lorenzo, Auteur ; Pietro Renato Avallone, Auteur ; Paolo Laccarino, Auteur ; Rossana Pasquino, Auteur ; Nino Grizzuti, Auteur ; Ernesto Di Maio, Auteur |
| Année de publication : |
2023 |
| Article en page(s) : |
p. 42-45 |
| Langues : |
Anglais (eng) |
| Catégories : |
Moussage (chimie)
Mousses plastiques
Polyuréthanes
Thermodurcissables
|
| Index. décimale : |
668.4 Plastiques, vinyles |
| Résumé : |
At the University of Naples Federico II scientists tested a new foaming method on a special thermosetting polymer : pizza dough. This is a very complex viscoelastic heterogeneous polymeric mixture that forms bubbles in several hours thanks to the presence of the biochemical blowing agent yeast. The dough cures in the oven at 300 to 400 °C in a few tens of seconds. Possibility to concomitantly foam and bake, reducing the overall timing, is explored through comparison with the much faster polyurethane foaming. |
| Note de contenu : |
- Manufacture of Polyurethane Foams
- Gas Foaming for Higher Insulating Performances
- Separation of the Two Key Foaming Stages
- The Case of Pizza Dough
- Fig. 1 : A new foaming method was tested on a special thermosetting polymer : pizza dough
- Fig. 2 : The specially designed autoclave for testing a full-size pizza, 25 cm in diameter
- Fig. 3 : Measuring results of the pizza test
- Fig. 4 : First tests were successfully carried out with laboratory equipment on small dough balls of 1 cm diameter, cooked and foamed in 4 min at 137 °C and pressures up to 6 bar
- Fig. 5 : Comparison between standard PU and high-pressure PU |
| En ligne : |
https://drive.google.com/file/d/18PxMDBZzKiwxGMsuRLnGdqLjjxDmvL4R/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=39993 |
in PLASTICS INSIGHTS > Vol. 113, N° 6 (2023) . - p. 42-45
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