Literature DB >> 29661310

Preparation and characterization of thermoplastic starch composites with fly ash modified by planetary ball milling.

Tanjira Sundum1, Katalin Mészáros Szécsényi2, Kaewta Kaewtatip3.   

Abstract

Thermoplastic starch (TPS) composites were prepared containing different amounts of unmodified (UFA) or modified fly ash (MFA) powder. The modification of the fly ash was carried out by dry grinding UFA in a planetary ball mill at various speeds and grinding times. The particle size of the fly ash was determined with a laser particle size analyzer and a scanning electron microscope (SEM). It was found that the particle size of the UFA decreased from 59.60 μm to 13.17 μm after grinding for 1 h at 400 rpm. Both UFA and MFA powder were incorporated in a thermoplastic starch. The mechanical properties, water resistance, degradation under simulated weathering conditions and thermal properties of the TPS and the composites were characterized. The maximum tensile strength (7.78 MPa) was obtained in a composite with 2.50% of MFA. This value is about 9 times higher than the tensile strength of the TPS and 2 times higher than that of a TPS/UFA composite with 15.00% UFA. In addition, composites with MFA showed improved water resistance and delayed degradation compared to the TPS and the composites with UFA. The presence of UFA or MFA had a slight effect on the thermal stability of the samples. However, fly ash promoted the final phase of the thermal decomposition of starch indicating a possible catalytic activity.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Degradation; Fly ash; Planetary ball mill; Starch composite; Tensile strength

Year:  2018        PMID: 29661310     DOI: 10.1016/j.carbpol.2018.03.009

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  1 in total

1.  Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder.

Authors:  Cai-Xia Li; Ying-Ying Liu; Hai-Sheng Feng; Shi-Zhen Ma
Journal:  Food Sci Nutr       Date:  2019-09-13       Impact factor: 2.863

  1 in total

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