Rheology and thermal transition state of polyvinyl alcohol–cassava starch blends

2010 ◽  
Vol 81 (3) ◽  
pp. 737-739 ◽  
Author(s):  
Lee Tin Sin ◽  
A.R. Rahmat ◽  
W.A.W.A. Rahman ◽  
Zhao-Yan Sun ◽  
A.A. Samad
Keyword(s):  
Polyvinyl Alcohol ◽  
Transition State ◽  
Cassava Starch ◽  
Thermal Transition ◽  
Starch Blends

Determination of thermal stability and activation energy of polyvinyl alcohol–cassava starch blends

2011 ◽  
Vol 83 (1) ◽  
pp. 303-305 ◽  
Author(s):  
Lee Tin Sin ◽  
W.A.W.A. Rahman ◽  
A.R. Rahmat ◽  
M. Mokhtar
Keyword(s):  
Activation Energy ◽  
Thermal Stability ◽  
Polyvinyl Alcohol ◽  
Cassava Starch ◽  
Starch Blends

Detection of synergistic interactions of polyvinyl alcohol–cassava starch blends through DSC

2010 ◽  
Vol 79 (1) ◽  
pp. 224-226 ◽  
Author(s):  
Lee Tin Sin ◽  
W.A.W.A. Rahman ◽  
A.R. Rahmat ◽  
M.I. Khan
Keyword(s):  
Polyvinyl Alcohol ◽  
Cassava Starch ◽  
Synergistic Interactions ◽  
Starch Blends

A Study of Specific Heat Capacity Functions of Polyvinyl Alcohol–Cassava Starch Blends

2010 ◽  
Vol 31 (3) ◽  
pp. 525-534 ◽  
Author(s):  
Lee Tin Sin ◽  
W. A. W. A. Rahman ◽  
A. R. Rahmat ◽  
N. A. Morad ◽  
M. S. N. Salleh
Keyword(s):  
Heat Capacity ◽  
Polyvinyl Alcohol ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Cassava Starch ◽  
Starch Blends

High moisture strength of cassava starch/polyvinyl alcohol-compatible blends for the packaging and agricultural sectors

2015 ◽  
Vol 22 (10) ◽  
Author(s):  
Mario Guimarães ◽  
Vagner Roberto Botaro ◽  
Kátia Monteiro Novack ◽  
Fábio Gomes Teixeira ◽  
Gustavo Henrique Denzin Tonoli
Keyword(s):  
Polyvinyl Alcohol ◽  
Cassava Starch ◽  
High Moisture

Investigation of nano-size montmorillonite on enhancing polyvinyl alcohol–starch blends prepared via solution cast approach

2013 ◽  
Vol 47 ◽  
pp. 238-247 ◽  
Author(s):  
Tiam-Ting Tee ◽  
Lee Tin Sin ◽  
R. Gobinath ◽  
Soo-Tueen Bee ◽  
David Hui ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Solution Cast ◽  
Starch Blends ◽  
Nano Size

Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends

1998 ◽  
Vol 78 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Yoon K Chang ◽  
Mara R Silva ◽  
Luiz C Gutkoski ◽  
Leonard Sebio ◽  
Maria A A P Da Silva
Keyword(s):  
Cassava Starch ◽  
Extruded Snacks ◽  
Starch Blends

Preparation and Characterization of Enzymatically-Treated Granular Cassava Starch and Poly(butylene adipate-co-terephthalate) Blends

2012 ◽  
Vol 550-553 ◽  
pp. 1503-1512 ◽  
Author(s):  
Kamol Maikrang ◽  
Klanarong Sriroth ◽  
Kunruedee Sangseethong ◽  
Amnat Jarerat
Keyword(s):  
Starch Content ◽  
Cassava Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Porous Surfaces ◽  
Starch Blends ◽  
Scanning Electron

Raw cassava starch was treated with α-amylase and amyloglucosidase in aqueous solution under annealing condition to obtain starch granules with rough and porous surfaces. Many different pits and pores formed by the activity of the enzymes on the surface granules and were observed by scanning electron microscopy (SEM). The obtained starch granules with rough surfaces were mechanically blended with poly(butylenes adipate-co-terephthalate)(PBAT) at different ratios by using a single screw extruder. The results showed that the samples comprised of enzymatically treated starch blends had higher elongation than those comprised of untreated starch blends. At 10% starch content, the treated starch/PBAT blend had about 37.55% more elongation than the untreated starch/PBAT blend. This resulted in the improved compatibility of the starch granules and PBAT matrix in the blends as confirmed by SEM.

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