Original scientific paper
https://doi.org/10.15255/KUI.2018.010
Thermal and Mechanical Properties of Thermoplastic Starch Blends
Vesna Ocelić Bulatović
; Faculty of Chemical Engineering and Technology University of Zagreb, Marulićev trg 19 10 000 Zagreb, Croatia
Ivana Borković
; Faculty of Chemical Engineering and Technology University of Zagreb, Marulićev trg 19 10 000 Zagreb, Croatia
Dajana Kučić Grgić
orcid.org/0000-0001-8427-6482
; Faculty of Chemical Engineering and Technology University of Zagreb, Marulićev trg 19 10 000 Zagreb, Croatia
Antun Jozinović
orcid.org/0000-0001-9627-1013
; Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
Abstract
Blends of low-density polyethylene (PE-LD) and thermoplastic starch (TPS) were prepared in order to obtain a biodegradable polymeric material as a packaging material. The characterization of thermal and mechanical properties, as well as water vapour permeability was performed due to the highly hydrophilic character of the starch. The addition of TPS to PE-LD/TPS blends influenced the degree of crystalline to 20 wt. % due to nucleation effect of TPS. The tensile strength and elongation at break decreased by increasing the starch level in the PE-LD/TPS blends, but the elastic modulus increased. The initial decomposition temperature shifted to a lower temperature, indicating a reduction in the thermal stability of PE-LD by addition of TPS. Glycerol as a starch plasticizer contributed to increasing the thermal stability of starch, but had a negative effect on water vapour permeability.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Keywords
biodegradable materials; low-density polyethylene; thermoplastic starch; thermal properties; mechanical properties; water vapour permeability
Hrčak ID:
207026
URI
Publication date:
14.12.2018.
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