Cereal Chem. 73 (2):189-196 |
Physical, Mechanical, and Thermal Properties of Water-Blown Rigid Polyurethane Foam Containing Soy Protein Isolate (1).
Y. Lin (2), F. Hsieh (2,3), H. E. Huff (2), and E. Iannotti (2). (1) Contribution from Missouri Agricultural Experiment Stn, Journal Series 12,381. (2) Departments of Agricultural Engineering and Food Science and Human Nutrition, University of Missouri, Columbia, MO 65211. (3) Corresponding author. Phone: 314/882-2444. Fax: 314/884-1115. E-mail: <firstname.lastname@example.org> Accepted December 21, 1995. Copyright 1996 by the American Association of Cereal Chemists, Inc.
Soy protein isolate (SPI) was incorporated into water-blown rigid polyurethane foam. The SPI and initial water content varied from 0 to 40% and 5 to 7% of polyether polyol, respectively. Foams containing SPI exhibited thermal conductivity values similar to or slightly higher than foams containing no SPI. The density, compressive strength, compressive modulus, and dimensional stability of foams with or without SPI decreased as the initial water content increased. Adding SPI up to the 20% level at 5% initial water content provided water-blown rigid polyurethane foams with similar or improved strength values and dimensional stability under thermal and humid aging.