Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging

Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging

In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch...

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Bibliographic Details
Main Authors: Rafiqah S. Ayu, Abdan Khalina, Ahmad Saffian Harmaen, Khairul Zaman, Mohammad Jawaid, Ching Hao Lee
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Polymers
Subjects:
polybutylene succinate
tapioca starch
mechanical properties
scanning electron microscopy
TGA
Online Access:https://www.mdpi.com/2073-4360/10/11/1187

Internet

https://www.mdpi.com/2073-4360/10/11/1187

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