The Effects of Fiber Content in Plasticized Polyvinyl Alcohol (PVA) - Sweet Potato Peel Blends

Abstract

The effects of fiber content in sweet potato peel-plasticized polyvinyl alcohol blends were investigated. Plasticized Polyvinyl Alcohol (PPVA) was blended with Sweet Potato Peel (SPP). Prior to compounding process, PVA was plasticized with 30 phr glycerol as well as 10 phr distilled water. Blends of PPVA at composition of 80%, 70%, 60%, 50% and 40% of SPP were compounded using melt mixing equipment with an additional of 20 phr glycerol. A casting method was used to prepare the PPVA-SPP film sheet. Based on the tensile test results, PPVA with 80% SPP recorded the lowest tensile strength (5.385 MPa) as compared to blends which contain 40% SPP (13.612 MPa). The reduction of tensile strength with the addition of SPP was due to poor interfacial adhesion between the PVA and SPP which was proven by Scanning Electron Microscopy (SEM) analysis.