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首页> 外文期刊>Journal of Polymers and the Environment >Thermoplastic Processing of Blue Maize and White Sorghum Flours to Produce Bioplastics
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Thermoplastic Processing of Blue Maize and White Sorghum Flours to Produce Bioplastics

机译：蓝玉米和白高粱粉的热塑性加工以生产生物塑料

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摘要

In this study, we evaluated the feasibility of producing bioplastics from blue maize (BM) and white sorghum (WS) flours by thermoplasticization using sorbitol and glycerol as plasticizers and by using extrusion and compression molding. The analyzed variables were screw speed rotation (50-70 rpm), extrusion temperature (100-140 A degrees C), number of extrusion passes (1 or 2), and chemical modification of the flours with maleic anhydride. Mechanical characterization revealed a major effect of the extrusion temperature among the processing variables studied, and the microstructure and slab color varied significantly with temperature. Chemical modification also had a major effect on the properties of the produced materials. Slabs made with chemically modified flours showed increases in their mechanical properties compared to their native counterparts. Consistently, scanning electronic microscopy revealed a more uniform microstructure in slabs made with chemically modified flours, and dynamic mechanical analysis indicated a better matrix-plasticizer interaction in these slabs when compared to slabs made with native flours. The BM and WS flours were determined to be suitable raw materials for producing thermoplastic materials.
机译：在这项研究中，我们评估了通过使用山梨糖醇和甘油作为增塑剂进行增塑并通过挤出和压缩成型从蓝玉米（BM）和白高粱（WS）面粉生产生物塑料的可行性。分析的变量是螺杆转速旋转（50-70 rpm），挤出温度（100-140 A摄氏度），挤出次数（1或2），以及用马来酸酐对面粉进行的化学改性。力学特性揭示了挤出温度对所研究的加工变量的主要影响，并且显微组织和板坯颜色随温度显着变化。化学改性也对生产材料的性能产生重大影响。与天然面粉相比，用化学改性面粉制成的扁坯的机械性能有所提高。一致地，扫描电子显微镜显示用化学改性的面粉制成的板中的组织更均匀，并且动态力学分析表明，与用天然面粉制成的板相比，这些板中基质-增塑剂的相互作用更好。确定BM和WS面粉是生产热塑性材料的合适原料。

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