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首页> 外文期刊>Journal of Applied Polymer Science >Preparation and characterization of starch-based composite films reinforced by apricot and walnut shells
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Preparation and characterization of starch-based composite films reinforced by apricot and walnut shells

机译：杏壳和核桃壳加固淀粉基复合膜的制备与表征

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摘要

Starch-based biodegradable films were prepared by using solution-casting method and reinforced by agricultural residues [apricot and walnut shell (APS and WNS) powder]. The powder of both shells was added in different ratios (0, 2.5, 5, 7.5, and 10%) to investigate the microstructures and performances (mechanical and thermal properties) of the starch-based film. Different techniques such as impact, tensile testing, scanning electron microscope, optical microscope (OM), X-ray diffraction (XRD), water vapor transmission rate (WVTR), and dynamic mechanical analysis were applied to study the thermomechanical and barrier properties of the composite films. Results showed that the incorporation of both shells significantly improved the WVTR and mechanical properties of starch-based films. The shells powder was significantly increased the Young's modulus and tensile strength of the starch-based films. Both OM and SEM results showed reasonably good compatibility between starch and reinforced shells. OM and XRD indicated that the APS and WNS not only retained their crystalline structure in the film but they also strengthened the peak intensity of the film. This phenomenon can be used to explain the mechanism of mechanical reinforcement. Since all the components used in the preparation of the films are food grade ingredients, it is expected that the films developed in this work will be used for food packaging applications. (c) 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47978.
机译：通过使用溶液浇铸方法并通过农业残留物加固来制备基于淀粉的可生物降解薄膜[杏和核桃壳（APS和WNS）粉末]。两种壳的粉末以不同的比例（0,2.5,5,7.5和10％）加入，以研究淀粉基薄膜的微观结构和性能（机械和热性能）。采用不同的技术，如撞击，拉伸检测，扫描电子显微镜，光学显微镜（OM），X射线衍射（XRD），水蒸气透射率（WVTR）和动态机械分析，研究了研究的热机械和屏障性质复合薄膜。结果表明，两种壳的掺入显着改善了淀粉基薄膜的WVTR和机械性能。壳粉末显着提高了淀粉基薄膜的杨氏模量和拉伸强度。 OM和SEM结果显示出淀粉和加强壳之间的相当良好的兼容性。 OM和XRD表示AP和WN不仅保留了薄膜中的晶体结构，而且还强化了薄膜的峰值强度。这种现象可用于解释机械加固机制。由于在制备薄膜中使用的所有组件是食品级成分，因此预计该工作中开发的薄膜将用于食品包装应用。 （c）2019 Wiley期刊，Inc.J.Phill。聚合物。 SCI。 2019,136,47978。

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