Thông tin chung


  Đề tài NC khoa học
  Bài báo, báo cáo khoa học
  Hướng dẫn Sau đại học
  Sách và giáo trình
  Các học phần và môn giảng dạy
  Giải thưởng khoa học, Phát minh, sáng chế
  Khen thưởng
  Thông tin khác

  Tài liệu tham khảo

  Hiệu chỉnh

Số người truy cập: 54,517,084

 Optimization Properties of Environmentally Friendly Paper Coating Based Starch-Polyethylene glycol (PEG) Mixture
Tác giả hoặc Nhóm tác giả: Diani Galih Saputri1, Khairuddin2*, Nanik Dwi Nurhayati3 and Trinh Pham4 1,2*Physics Department of Sebelas Maret University, Indonesia 57126 3Chemistry (FKIP) Department of Graduate Program Sebelas Maret University, Indonesia 57126 4Danang University of Science and Technology, Vietnam 550000 *corresponding author (Khairuddin):

Nơi đăng: Journal of Physics: Conference Series; Số: 909;Từ->đến trang: 012029 (1-7);Năm: 2017
Lĩnh vực: Khoa học; Loại: Bài báo khoa học; Thể loại: Quốc tế
The use of starch as biodegradable base material for packaging application was of great interest as an environmentally friendly alternative to the present use of polyethylene and polyvinyl chloride. However, starch tended to be brittle and had a lack of stability due to exposure to water. Several aproaches have been done to improve shellac properties including through chemical modification, mixing with polymers, clays, and plasticizers. The present study related to optimization of starch properties when mixing with polyethylene glycol (PEG) coated on the paper. The aim was to obtain the temperature and mixing time between starch and PEG so produced composites with optimal barrier properties. The composites of PEG/starch 10 % w/w were prepared using solvent casting and coated on paper surface, and dried in the oven for 12 hours at 40oC. Water Vapour Transmitter Rate (WVTR) (Payne cup method) showed that 70 oC was the optimum temperature when mixing time was 30 minutes. Moreover, it showed that the optimum mixing time was 30 minutes when mixing temperature was 80 and 70 oC. Fourier Transform Infra Red (FTIR) showed a strong interaction between PEG400 and starch.
© Đại học Đà Nẵng
Địa chỉ: 41 Lê Duẩn Thành phố Đà Nẵng
Điện thoại: (84) 0236 3822 041 ; Email: