PREPARATION AND PHYSICAL-CHEMICAL AND MECHANICAL CHARACTERIZATION OF TERNARY BLENDS OF POLYLACTIDE (PLLA), POLYCAPROLACTONE (PCL) AND THERMOPLASTIC STARCH (TPS)
Abstract
In this work we studied the thermoplastic starch incorporation on physico-chemical, thermal and mechanical properties of ternary blends of thermoplastic starch (TPS), polylactide (PLLA) and polycaprolactone (PCL). The TPS worked was obtaining from cassava starch and it was plasticized with 30 % (w/w) of glycerol using the extrusion technology. Five different percentages (10, 20, 30, 40 and 50 % w/w) of TPS were varying, maintaining constant the relation PLLA/PCL at 70:30. It was found that the binary blend PLLA/PCL was non-miscible and the polycaprolactone was the continua phase, with the TPS incorporation the mechanical strength and tensile modulus were reduced proportionally to the TPS added, also the moisture absorption was increasing and thermal stability was reduced in the ternary blends with the TPS incorporated.Downloads
Download data is not yet available.
Downloads
Published
2012-01-30
How to Cite
Mina Hernandez, J. H., Valadez González, A., Herrera Franco, P. J., Zuluaga Corrales, H. F., & Delvasto Arjona, S. (2012). PREPARATION AND PHYSICAL-CHEMICAL AND MECHANICAL CHARACTERIZATION OF TERNARY BLENDS OF POLYLACTIDE (PLLA), POLYCAPROLACTONE (PCL) AND THERMOPLASTIC STARCH (TPS). LatinAmerican Journal of Metallurgy and Materials, 82–91. Retrieved from https://www.rlmm.org/ojs/index.php/rlmm/article/view/264
Issue
Section
Regular Articles
License
The authors of papers accepted for publication by the RLMM, should recognize the complete transfer of copyright (in all languages) to the RLMM. This transfer includes the right by the RLMM to adapt the article for digital or printed reproduction without altering the written content and information displayed in tables or figures within. The authors retain the copyright and guarantee the journal the right to be the first publication of the work as well as licensed under a Creative Commons Attribution License 4.0 Internacional (CC BY 4.0) which allows others to share the work with an acknowledgment of the authorship of the work and the initial publication in this journal.
