Use of starch granules melting to control the properties of bio-flour filled polypropylene and poly(butylene succinate) composites: Mechanical properties

Thierry Tran, Byoung Ho Lee, Han Seung Yang, Sunee Chotineeranat, Klanarong Sriroth, Hyun Joong Kim

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The feasibility and industrial potential of using bio-flours from tropical crop residues, in particular starch containing bio-flours, for the manufacture of bio-composites was investigated. Polypropylene (PP) and poly(butylene succinate) (PBS) were compounded with bio-flours from pineapple skin (P) and from non-destarched (CS) and destarched (C) cassava root by twin-screw extrusion. In CS composites, two levels of starch granules melting were achieved by adjusting the extrusion temperature, enabling control of morphological and mechanical properties. The use of bio-flours reduced tensile strength by 26-48% and impact strength by 14-40% when the proportion of bio-flour was increased to 40% w/w, while flexural strength initially increased upon addition of bio-flours, before decreasing at higher loads. The use of compatibilizers, in particular maleic anhydride-polypropylene (MAPP) in PP composites with 30% bio-flour resulted in tensile strength similar to non-compatibilized composites with 10% bio-flour (34-35 MPa). MAPP also increased flexural strength to higher levels than pure PP, resulting in a stronger, but less flexible material.

Original languageEnglish (US)
Pages (from-to)637-648
Number of pages12
JournalStarch/Staerke
Volume63
Issue number10
DOIs
StatePublished - Oct 2011

Keywords

  • Bio-composites
  • Cassava
  • Compatibilization
  • Pineapple
  • Starch granules

Fingerprint Dive into the research topics of 'Use of starch granules melting to control the properties of bio-flour filled polypropylene and poly(butylene succinate) composites: Mechanical properties'. Together they form a unique fingerprint.

Cite this