Influence of Proportion and Size of Sugarcane Bagasse Fiber on the Properties of Sweet Potato Starch Foams

International Conference on Materials, Alloys and Experimental Mechanics 2017

材料科学;金属学;机械制造

Cruz-Tirado, J.P.^1 ; Tapia-Blácido, Delia R.^2 ; Siche, Raúl^1

Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n, Trujillo, Peru^1

Departamento de Química, Faculdade de Filosofia, Ciências e Letras, Universidade de São Paulo, Av. Bandeirantes, 3900, RibeirãoPreto

CEP 14040-901, Brazil^2

关键词: Bagasse fibers;    Biodegra-dable materials;    Compact structures;    Decomposition rate;    Sugar-cane bagasse;    Sugarcane bagasse fibers;    Sweet potato;    Sweetpotato starch;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/225/1/012180/pdf
DOI  :  10.1088/1757-899X/225/1/012180

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

The objective of this work was the proportion and size of cane bagasse fiber in the physical (density and thickness), mechanical (flexural strength and tensile at break) and thermal (TG and DTG) properties of trays made from sweet potato starch. A fiber size of 75-45 μm and a 2.5% ratio allowed to obtain trays with low thicknesses and densities, but with more compact structures that improved the mechanical properties of trays made from sweet potato starch alone. In addition, higher thermal stability and lower decomposition rate are shown for trays with fiber size 75-45 μm and ratios of 2.5% and 5%. These results show that the smaller fiber size improves the properties of the sweet potato starch trays and that these trays can be used to replace the expanded polymer (EPS) for use in dry foods.