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首页> 外文期刊>Journal of Polymers and the Environment >Physical Properties, Photo- and Bio-degradation of Baked Foams Based on Cassava Starch, Sugarcane Bagasse Fibers and Montmorillonite
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Physical Properties, Photo- and Bio-degradation of Baked Foams Based on Cassava Starch, Sugarcane Bagasse Fibers and Montmorillonite

机译：木薯淀粉，甘蔗渣纤维和蒙脱土的烘焙泡沫的物理性质，光降解和生物降解

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摘要

The objectives of this work were to develop biodegradable trays from cassava starch, sugarcane fibers and Na-montmorillonite (Na-MMT) using a baking process and to study the effects of these components on the physical properties, photo- and bio-degradation of the trays. The sample F20 (produced with 20 g fiber/100 g formulation) showed the maximum yield production (100 %). All formulations resulted in well-shaped trays with densities between 0.1941 and 0.2966 g/cm~3. The addition of fibers and Na-MMT resulted in less dense and less rigid trays compared to control samples (only starch). The studied processing conditions resulted in good nanoclay dispersion, leading to the formation of an exfoliated structure. The evaluation of the photo-degradation stability of the trays under UV exposure for 336 h showed that a sample produced with a specific combination of fiber and nanoclay (20 g fiber and 5 g nanoclay/100 g formulation) had the highest loss in stress at break (91 %). Biodegradation assays showed that Control trays (starch) and F20 (20 g fiber/100 g formulation) lost a greater percentage of their weight after 90 days of incubation in soil, with losses of up to 85.50 and 82.70 %, respectively.
机译：这项工作的目的是使用木薯淀粉，甘蔗纤维和钠蒙脱土（Na-MMT）通过烘焙工艺开发可生物降解的托盘，并研究这些成分对麦芽汁的物理性质，光降解和生物降解的影响。托盘。样品F20（由20 g纤维/ 100 g配方生产）显示出最大的产量（100％）。所有配方均产生形状良好的托盘，密度在0.1941至0.2966 g / cm〜3之间。与对照样品（仅淀粉）相比，纤维和Na-MMT的添加导致密度较低，刚性较差的托盘。研究的加工条件导致良好的纳米粘土分散性，导致剥落结构的形成。评估托盘在紫外线下暴露336小时后的光降解稳定性，结果表明，使用纤维和纳米粘土（20 g纤维和5 g纳米粘土/ 100 g配方）的特定组合生产的样品在30℃时应力损失最高。断裂（91％）。生物降解试验表明，在土壤中培养90天后，对照托盘（淀粉）和F20（20 g纤维/ 100 g制剂）损失的重量百分比更大，分别损失高达85.50％和82.70％。

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  • 来源
    《Journal of Polymers and the Environment》 |2013年第1期|266-274|共9页
  • 作者

    Ana Elisa S. Vercelheze; Andre L. M. Oliveira; Maria Ines Rezende; Carmen M. O. Muller; Fabio Yamashita; Suzana Mali;

  • 作者单位

    Department of Biochemistry and Biotechnology, CCE,State University of Londrina, PO BOX 6001, Londrina,PR 86051-990, Brazil;

    Department of Biochemistry and Biotechnology, CCE,State University of Londrina, PO BOX 6001, Londrina,PR 86051-990, Brazil;

    Department of Biochemistry and Biotechnology, CCE,State University of Londrina, PO BOX 6001, Londrina,PR 86051-990, Brazil;

    Department of Food Science and Technology, CCA,State University of Londrina, Londrina, PR, Brazil;

    Department of Food Science and Technology, CCA,State University of Londrina, Londrina, PR, Brazil;

    Department of Biochemistry and Biotechnology, CCE,State University of Londrina, PO BOX 6001, Londrina,PR 86051-990, Brazil;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    biodegradable; packaging; composites; nanocomposites;

    机译：可生物降解打包;复合材料纳米复合材料;

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