Effect of natural fibres on the mechanical properties of thermoplastic starch
 
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1
Department of Food Process Engineering, University of Agriculture, Doświadczalna 44,20-236 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences, Doświadczalna 50A, 20-280 Lublin, Poland
3
Department of Mechanical Engineering and Automation, University of Life Sciences, Głęboka 28, 20-612 Lublin, Poland
Publish date: 2016-03-04
 
Int. Agrophys. 2016, 30(2): 211–218
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ABSTRACT
This paper presents the results covering the mechanical properties of thermoplastic potato starch granules with flax, cellulose fibre, and pine bark addition. A modified single screw extrusion-cooker TS-45 with L/D = 18 and an additional cooling section of the barrel was used as the processing unit. The establishment influence of the fibre addition, as well as the extrusion-cooker screw speed, on the mechanical properties of the thermoplastic starch granules was the main objective of the investigation. The maximum force during compression to 50% of the sample diameter, elastic modulus, and compression strength were evaluated. Significant differences were noted depending on the amount of fibre used, while only an insignificant influence of screw speed on the mechanical properties of the granulate was reported. An increased amount of fibres lowered the maximum force as well as the elastic modulus and compression strength of the thermoplastic starch granulates.
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