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Biodegradable foam tray from cassava starch blended with natural fiber and chitosan

Author:
Kaisangsri, Nattapon, Kerdchoechuen, Orapin, Laohakunjit, Natta
Source:
Industrial crops and products 2012 v.37 no.1 pp. 542-546
ISSN:
0926-6690
Subject:
absorption, cassava, cassava starch, chitosan, color, foams, mixing, natural fibers, ovens, polystyrenes, starch, temperature, tensile strength, trays, water solubility
Abstract:
This work developed biodegradable foam trays from cassava starch blended with the natural polymers of fiber and chitosan. The kraft fiber at 0, 10, 20, 30 and 40% (w/w of starch) was mixed with cassava starch solution. Chitosan solution at 0, 2, 4 and 6% (w/v) was added into starch/fiber batter with 1:1. Hot mold baking was used to develop the cassava starch-based foam by using an oven machine with controlled temperature at 250°C for 5min. Results showed that foam produced from cassava starch with 30% kraft fiber and 4% chitosan had properties similar to polystyrene foam. Color as L*, a* and b* value of starch foam tray was slightly increased. Density, tensile strength and elongation of the starch-based foam were 0.14g/cm³, 944.40kPa and 2.43%, respectively, but water absorption index (WAI) and water solubility index (WSI) were greater than the polystyrene foam.
Agid:
408811