Physical Properties, Photo- and Bio-degradation of Baked Foams Based on Cassava Starch, Sugarcane Bagasse Fibers and Montmorillonite
Journal of Polymers and the Environment, ISSN: 1566-2543, Vol: 21, Issue: 1, Page: 266-274
2013
- 45Citations
- 75Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Article Description
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. 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. © 2012 Springer Science+Business Media, LLC.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84874017786&origin=inward; http://dx.doi.org/10.1007/s10924-012-0455-0; http://link.springer.com/10.1007/s10924-012-0455-0; http://link.springer.com/content/pdf/10.1007/s10924-012-0455-0; http://link.springer.com/content/pdf/10.1007/s10924-012-0455-0.pdf; http://link.springer.com/article/10.1007/s10924-012-0455-0/fulltext.html; https://dx.doi.org/10.1007/s10924-012-0455-0; https://link.springer.com/article/10.1007/s10924-012-0455-0
Springer Science and Business Media LLC
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