Morphology, Thermal and Mechanical Property of Thermoplastic Starch Biocomposite

Abstract

Thermoplastic starch bio-composite compound of cross-linked cassava starch has been produced by a twin screw extruder. Rice husk powder, bacterial cellulose fiber and glycerol were incorporated into the starch at various compositions. Bio-composite compounds were thermally compressed into a mechanical test specimen. Influences of reinforcing materials and plasticizer contents were investigated. An extrusion (160°C) and compression (200°C) at higher temperature produced a greater structural deformation of the cross-linked starch than a processing at lower temperature. Morphology of the bio-composite showed a homogeneous distribution of reinforcement in the matrix at high temperature processing and showed good adhesion between rice husk particle, bacterial cellulose fiber and starch matrix. Flexural and tensile mechanical properties of the bio-composite significantly improve with only 0.71%wt bacterial cellulose incorporation.