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Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch

A starch-based composite film was prepared by using fibrous residual of starch extraction (cassava bagasse) as filler. Composite films were prepared through casting technique using fructose as a plasticizer and various sizes and concentrations of bagasse. The physical, thermal, tensile and structura...

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Main Authors: Edhirej, Ahmed Faraj, Salit @ Sinon, Mohd Sapuan, Jawaid, Mohammad, Zahari, Nur Ismarrubie
Format: Article
Language:English
Published: Springer 2017
Online Access:http://psasir.upm.edu.my/id/eprint/62824/1/Preparation%20and%20characterization%20of%20cassava%20.pdf
http://psasir.upm.edu.my/id/eprint/62824/
https://link.springer.com/article/10.1007/s12221-017-6251-7
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spelling my.upm.eprints.628242022-11-10T03:39:41Z http://psasir.upm.edu.my/id/eprint/62824/ Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch Edhirej, Ahmed Faraj Salit @ Sinon, Mohd Sapuan Jawaid, Mohammad Zahari, Nur Ismarrubie A starch-based composite film was prepared by using fibrous residual of starch extraction (cassava bagasse) as filler. Composite films were prepared through casting technique using fructose as a plasticizer and various sizes and concentrations of bagasse. The physical, thermal, tensile and structural properties of the composite film were investigated. Also, temperature variation of dynamic-mechanical parameters of cassava starch/bagasse composites was investigated by Dynamic Mechanical Analysis (DMA) test. The size and concentration of bagasse were significantly influenced the physical properties of cassava bagasse. There were also increases- in thickness, water solubility, and water absorption of cassava bagasse. There were reduction of water content and density of the film. However, there was no significant effect of adding bagasse on thermal properties. X-ray diffraction (XRD) studies indicated increase in crystallinity of the composites with increase in fiber content. SEM micrographs indicated that the filler was incorporated into the matrix. Films with a small size of bagasse showed better compact structure and homogeneity surface. On the other hand, films with big size and higher concentration of bagasse exhibited more heterogeneous surfaces. The modulus and maximum tensile strength of composite films were increased from 69.03 to 581.68 MPa and 4.7 to 10.78 MPa respectively. Addition of 6 % bagasse was the most efficient reinforcing agent owing to its remarkable physical and mechanical properties. The composites prepared by using cassava for both matrix and reinforcement increased the significance of the remaining residue of starch extraction. Springer 2017-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/62824/1/Preparation%20and%20characterization%20of%20cassava%20.pdf Edhirej, Ahmed Faraj and Salit @ Sinon, Mohd Sapuan and Jawaid, Mohammad and Zahari, Nur Ismarrubie (2017) Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch. Fibers and Polymers, 18 (1). pp. 162-171. ISSN 1229-9197; ESSN: 1875-0052 https://link.springer.com/article/10.1007/s12221-017-6251-7 10.1007/s12221-017-6251-7
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A starch-based composite film was prepared by using fibrous residual of starch extraction (cassava bagasse) as filler. Composite films were prepared through casting technique using fructose as a plasticizer and various sizes and concentrations of bagasse. The physical, thermal, tensile and structural properties of the composite film were investigated. Also, temperature variation of dynamic-mechanical parameters of cassava starch/bagasse composites was investigated by Dynamic Mechanical Analysis (DMA) test. The size and concentration of bagasse were significantly influenced the physical properties of cassava bagasse. There were also increases- in thickness, water solubility, and water absorption of cassava bagasse. There were reduction of water content and density of the film. However, there was no significant effect of adding bagasse on thermal properties. X-ray diffraction (XRD) studies indicated increase in crystallinity of the composites with increase in fiber content. SEM micrographs indicated that the filler was incorporated into the matrix. Films with a small size of bagasse showed better compact structure and homogeneity surface. On the other hand, films with big size and higher concentration of bagasse exhibited more heterogeneous surfaces. The modulus and maximum tensile strength of composite films were increased from 69.03 to 581.68 MPa and 4.7 to 10.78 MPa respectively. Addition of 6 % bagasse was the most efficient reinforcing agent owing to its remarkable physical and mechanical properties. The composites prepared by using cassava for both matrix and reinforcement increased the significance of the remaining residue of starch extraction.
format Article
author Edhirej, Ahmed Faraj
Salit @ Sinon, Mohd Sapuan
Jawaid, Mohammad
Zahari, Nur Ismarrubie
spellingShingle Edhirej, Ahmed Faraj
Salit @ Sinon, Mohd Sapuan
Jawaid, Mohammad
Zahari, Nur Ismarrubie
Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
author_facet Edhirej, Ahmed Faraj
Salit @ Sinon, Mohd Sapuan
Jawaid, Mohammad
Zahari, Nur Ismarrubie
author_sort Edhirej, Ahmed Faraj
title Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
title_short Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
title_full Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
title_fullStr Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
title_full_unstemmed Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
title_sort preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
publisher Springer
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/62824/1/Preparation%20and%20characterization%20of%20cassava%20.pdf
http://psasir.upm.edu.my/id/eprint/62824/
https://link.springer.com/article/10.1007/s12221-017-6251-7
_version_ 1751538185045803008
score 13.211869

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