Impregnation of Kraft Paper with Cassava‐Starch Acetate — Analysis of the Tensile Strength, Water Absorption and Water Vapor Permeability

Abstract

AbstractKraft paper is widely used in the manufacture of packing, but its hygroscopic properties and water vapor barrier are not suitable for the storage of dehydrated products for long periods. The objective of this work was to study the influence of the impregnation of this paper with cassava‐starch acetate (CSA, degree of substitution, DS, 1.41) and the consequent modification of tensile strength, water absorption and water vapor permeability. SEM‐micrographs were taken and experiments of water absorption, tensile strength, water vapor permeability and water sorption isotherms were carried out for original and CSA‐impregnated Kraft paper. The results obtained showed that the impregnation of the Kraft paper with CSA significantly decreases the water absorption and the water vapor permeability. Water sorption isotherms showed great differences only at high relative humidity. In relation to mechanical properties, the tensile strength of the Kraft paper increased with its impregnation by CSA. Therefore, CSA impregnation was demonstrated to be a very interesting and new alternative for the use of cassava starch to obtain waterproof paper.