Utilization of cassava starch for the preparation of new termoplastic materials / Utilização de amido de mandioca na preparação de novos materiais termoplásticos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

In this work it was studied the development of thermoplastic starches (TPS) prepared from raw cassava root and its derivatives, starch and bagasse (residue). The TPS were prepared by melt-processing employing glycerol as plasticizer in distinct proportions. It was searched for alternatives that could improve both, the mechanical performance and resistance to water of the TPS. It was made a previous characterization of the original materials. It was verified that the presence of sugars in the cassava root and of fibres in the bagasse is the main distinction in relation to the composition of industrial starch. The TPS from industrial starch and cassava root presented the poorer mechanical performance. On the other hand, the fibres in the bagasse allowed the obtainment of a more mechanical resistant TPS in relation to the other TPS. The presence of natural sugars in the cassava root promoted an additional effect on the plasticization of TPS, influencing mainly the elongation properties. The prepared TPS presented similar behaviors in relation to water absorption. The strategies adopted to improve the performance of TPS prepared from industrial starch were: the development of TPS blends with polyvinyl alcohol (PVA); addition of latex of natural rubber to TPS/PVA blends TPS/PVA; the use of mineral particles (alumina and silicon carbide) to the TPS and also, utilization of cellulose nanofibres (whiskers), as reinforcement to the TPS. These whiskers were extracted from the fibres contained in the cassava bagasse. For all the cases the morphology and final performance of the resulting materials were investigated. The results revealed that TPS/PVA and TPS/PVA/latex blends were in a greater number immiscible, although, compatibles since, the mechanical performance and water resistance were increased. The latex, employed together PVA, promoted a 1330% increase in the elastic modulus compared to TPS/latex. Also, the water absorption of TPS/PVA blends was reduced in 12%. The alumina (Al2O3) promoted a plasticizing effect in the TPS with an increase of 68% in elongation. On the other hand, the elastic modulus and tensile strength were reduced in 70% and 40%, respectively. The silicon carbide (SiC) was effective to increase the elastic modulus (increase of 230%). The reinforcement effect of the whiskers was limited due to the presence of sugars resultants of the acid hydrolysis of residual starch present in the bagasse. The tensile tests were not sensitive to determine the mechanical properties. However, from dynamicmechanical tests it was verified an increase of 26% in the storage modulus. The main contribution of the use of nanofibers was on the reduction of water absorption in 34% compared to TPS without nanofibers. As a whole, the results obtained in this work revealed the possibility of preparation of TPS from cassava root and its derivatives and that the strategies adopted to improve the final performance of the TPS ware successful.

ASSUNTO(S)

blenda amido termoplástico/poli (álcool vinílico) nanofibras de celulose cellulose nanofibers amido de mandioca termoplástico cassava starch termoplastic termoplastic starch/poly(vinyl alcohol) blends

ACESSO AO ARTIGO

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