Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT
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| Format: | Artículo científico |
| Langue: | en |
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Universidade Estadual de Maringá
2013
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| _version_ | 1876469681828659200 |
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| author | Henrique Tirollli Rett |
| author_facet | Henrique Tirollli Rett |
| contents | Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT Henrique Tirollli Rett Ingeniería SEM DSC Starch extrusion thermomoulding Blends of biodegradable laminated materials were developed using cassava flour as starch and natural fibers source, sorbitol as a plasticizer and PBAT as a biodegradable polyester. After obtaining pellets from three different formulations, high temperature thermopressure was used to form laminates. The characterization was performed by scanning electron microscopy (SEM) and by differential scanning calorimetry (DSC). The amount of sorbitol for the best extrusion process was 15% (weight/weight) and the formulation of the best homogeneity observed by microscopy was 55:40:15 (flour/sorbitol/PBAT). Although fibers were dispersed throughout the surface in the three treatments, scattered areas of fibers could be found among them. As rates of flour increased, an increase in the melting point of the laminates occurred when compared to pure PBAT. 2013 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303228848021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.4 Vol.35 |
| format | Artículo científico |
| id | redalyc_303228848021 |
| institution | Redalyc |
| language | en |
| publishDate | 2013 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT Henrique Tirollli Rett Ingeniería SEM DSC Starch extrusion thermomoulding Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT Henrique Tirollli Rett Ingeniería SEM DSC Starch extrusion thermomoulding Blends of biodegradable laminated materials were developed using cassava flour as starch and natural fibers source, sorbitol as a plasticizer and PBAT as a biodegradable polyester. After obtaining pellets from three different formulations, high temperature thermopressure was used to form laminates. The characterization was performed by scanning electron microscopy (SEM) and by differential scanning calorimetry (DSC). The amount of sorbitol for the best extrusion process was 15% (weight/weight) and the formulation of the best homogeneity observed by microscopy was 55:40:15 (flour/sorbitol/PBAT). Although fibers were dispersed throughout the surface in the three treatments, scattered areas of fibers could be found among them. As rates of flour increased, an increase in the melting point of the laminates occurred when compared to pure PBAT. 2013 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303228848021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.4 Vol.35 |
| title | Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT |
| topic | Ingeniería SEM DSC Starch extrusion thermomoulding |
| url | https://www.redalyc.org/articulo.oa?id=303228848021 |