Biodegradable potato starch trays with asparagus (Asparagus officinalis L.) stump fiber
DOI:
https://doi.org/10.51252/raa.v3i1.429Keywords:
mix design, thermoformed trays, mechanical propertiesAbstract
Starch-based biodegradable containers are an alternative to reduce the fraction of urban solid waste originated by the use of expanded polystyrene trays, which are generally difficult to biodegrade. In the present work, the obtaining of a biodegradable tray made of potato starch (A), asparagus stump fiber (F) and glycerin (G) was investigated in a thermoforming process with a pressure of 24 bar at 150 °C for a time of 20 minutes. Simplex Centroid Mixture Design was used to determine the amounts of the components in each treatment. The trays were characterized by physical tests (thickness and density) and mechanical tests (fracturability, hardness, tensile strength and elongation percentage). Finally, using the desirability function, it was determined that the optimum mixture for obtaining biodegradable trays was the F/A ratio of 85/6.89 and % G of 13.11 %, which maximized the values of hardness (19.19 kg), fracturability (9.09 mm), tensile strength (0.133 MPa) and elongation percentage (2.998 mm).
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