Abstract
The effect of thermoplastic starch (TPS) and banana fiber contents on thermal characteristics of linear low-density polyethylene (LLDPE) matrix were investigated. The measurements from differential scanning calorimetric (DSC) and thermogravimetric analysis (TGA), proved the effectiveness of TPS and banana fiber in improving the blend degradation. On the other hand the LLDPE/TPS/banana fiber composites showed better thermal stability than the LLDPE/TPS blend, which is reflected to the LLDPE chains movement restriction. The incorporation of banana fiber into the LLDPE/TPS blends was found to interfere with the chains movement and resulting in more thermally stable and improving the blends stiffness.
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