2011
DOI: 10.4028/www.scientific.net/amr.194-196.1707
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Preparation and Properties of Tapioca Starch-Banana Fiber Composites Modified with Magnesium Hydroxide

Abstract: Banana fiber/tapioca starch (BFRTPS) composites modified by magnesium hydroxide (Mg(OH)2) were prepared with glycerin as the plasticizer, banana fiber as reinforcement and thermoplastic tapioca starch as matrix. Rheological properties testing showed that Mg(OH)2take a strong effect to the preparation processing and made it hard to mix while the content increasing. Mechanical properties testing revealed that at the range of the Mg(OH)2content from 5 to 20phr, the tensile strength of the composites increased fro… Show more

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“…The tensile properties related to maximum tensile strength and modulus of elasticity increased concerning that given by the cassava TPS matrix (4.7 and 110 MPa, respectively), while elongation at break decreased from 68 to 4.8% (see Table 8 ). Taking into account the thermogravimetric analysis (TGA), the fibres presented in the biocomposite increase the thermal degradation temperature from 275 to 300 °C, providing greater thermal stability [ 113 , 114 ], having the same process conditions and characteristics of the previous blend with the addition of 8.6% magnesium hydroxide (Mg(OH) 2 ), cross-links formed in the starch, contributing to the considerable increase in maximum tensile strength and modulus of elasticity. At the same time, deformation at the breakpoint was reduced (see Table 8 ).…”
Section: Development Of Biocomposites Made Up Of Lignocellulosic Fibresmentioning
confidence: 99%
See 1 more Smart Citation
“…The tensile properties related to maximum tensile strength and modulus of elasticity increased concerning that given by the cassava TPS matrix (4.7 and 110 MPa, respectively), while elongation at break decreased from 68 to 4.8% (see Table 8 ). Taking into account the thermogravimetric analysis (TGA), the fibres presented in the biocomposite increase the thermal degradation temperature from 275 to 300 °C, providing greater thermal stability [ 113 , 114 ], having the same process conditions and characteristics of the previous blend with the addition of 8.6% magnesium hydroxide (Mg(OH) 2 ), cross-links formed in the starch, contributing to the considerable increase in maximum tensile strength and modulus of elasticity. At the same time, deformation at the breakpoint was reduced (see Table 8 ).…”
Section: Development Of Biocomposites Made Up Of Lignocellulosic Fibresmentioning
confidence: 99%
“…At the same time, deformation at the breakpoint was reduced (see Table 8 ). On the other hand, Mg(OH) 2 managed to transmit a flame-retardant effect in the biocomposite [ 113 ].…”
Section: Development Of Biocomposites Made Up Of Lignocellulosic Fibresmentioning
confidence: 99%