Effect of natural fillers on properties of tapioca starch/rubber latex composite foam

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Lertloykulchai B., Phiriyawirut M.

ผู้เผยแพร่: Hindawi

ปีที่เผยแพร่ (ค.ศ.): 2009

Volume number: 2

หน้าแรก: 706

หน้าสุดท้าย: 711

จำนวนหน้า: 6

ISBN: 9781615674237

eISSN: 1745-4557

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77950805140&partnerID=40&md5=3f40d5c1d842bb50c659ce557b0a9d62

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Starch-based composite foams were prepared from tapioca starch, natural rubber latex and natural filler by using a kitchen aid, and then starch batter was formed by thermal compression molding. To this mixture 5% natural rubber latex and 0-25% of cellulose, zein and soy protein isolate (SPI) were added. Various properties of the starch - based composite foams were investigated including morphology, flexural properties, density, water absorption, and enzymatic degradation. All of the samples were biodegradable by amylase enzyme. The flexural strength of cellulose and zein filled composite foam was higher than that of the unfilled one. Water absorption of natural filler filled composite starch foams were significantly decreased from unfilled one. There were slightly differences in water uptake of different filler type at high filler content.

คำสำคัญ

Rubber latex, Starch foam