Plasticized hydroxypropyl cassava starch blended PBAT for improved clarity blown films: Morphology and properties

2022 ◽  
Vol 176 ◽  
pp. 114311
Author(s):  
Kiattichai Wadaugsorn ◽  
Theeraphorn Panrong ◽  
Phanwipa Wongphan ◽  
Nathdanai Harnkarnsujarit
Keyword(s):  
2012 ◽  
Vol 108 (2) ◽  
pp. 262-267 ◽  
Author(s):  
Franciele M. Pelissari ◽  
Fábio Yamashita ◽  
María A. Garcia ◽  
Miriam N. Martino ◽  
Noemi E. Zaritzky ◽  
...  

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.


2015 ◽  
Vol 62 (4) ◽  
pp. 207-211
Author(s):  
Takashi Ichihara ◽  
Junya Fukuda ◽  
Sanae Takahashi ◽  
Takeshi Takaha ◽  
Shinichi Kitamura

2020 ◽  
Vol 14 (1) ◽  
pp. 289-301
Author(s):  
Daniel Oni ◽  
John Mwero ◽  
Charles Kabubo

Background: Concrete is a common material used in the construction of marine structures, such as bridges, water treatment plants, jetties, etc. The use of concrete in these environment exposes it to attack from chemicals like sulphates, chlorides and alkaline, thereby causing it to deteriorate, and unable to perform satisfactorily within its service life. Hence, the need to investigate the durability properties of concrete has become necessary especially when admixtures are used to modify some of its properties. Objective: This research work investigates the effect of Cassava Starch (CS) on the durability characteristics of concrete. Methods: The durability properties investigated in this work are water absorption, sorptivity, resistance to sulphates, sodium hydroxides and chloride penetration. The specimens were prepared by adding CS by weight of cement at 0.4, 0.8, 1.2, 1.6 and 2.0% respectively. The concrete specimens were cured for 28 days, tested for compressive strength before ponding in ionic solutions of sodium hydroxide, sulphuric acid and sodium chloride. Six (6) concrete mixes were prepared, five of which were used to evaluate the effect of CS on the durability characteristics of concrete. Results: The slump values reduced with the increasing dosage of CS due to the viscous nature of the CS paste. Generally, the addition of CS in concrete tends to improve the resistance of concrete to sulphate and chloride attack due to the ability of the muddy-like starch gel to block the pore spaces of hardened concrete, hence, reduces the rate at which water and other aggressive chemicals penetrate the concrete. In addition, the retarding ability of CS impedes the formation of mono-sulphate aluminates during cement hydration, thereby making the concrete less susceptible to sulphate attack. Conclusion: The addition of CS to concrete by weight of cement generally improved the durability characteristics of concrete, while the relative performances of the concrete mixes showed that CS 2.0 gave a better resistance to chloride penetration and sulphate attack.


2021 ◽  
Vol 138 (18) ◽  
pp. 50008
Author(s):  
Fabiane Cerqueira Almeida ◽  
Carolina Oliveira Souza ◽  
Biane Oliveira Philadelpho ◽  
Paulo Vitor Lemos ◽  
Lucas Guimarães Cardoso ◽  
...  

2021 ◽  
Vol 113 ◽  
pp. 110887
Author(s):  
Nurlaela Rauf ◽  
Zulkifli Tri Darmawan ◽  
Sultan Ilyas ◽  
Heryanto Heryanto ◽  
Ahmad Nurul Fahri ◽  
...  

2021 ◽  
pp. 50922
Author(s):  
Emanuele Joana Gbur Laureanti ◽  
Thainnane Silva Paiva ◽  
Ivisson Souza Tasso ◽  
Ithiara Dalponte Dallabona ◽  
Cristiane Vieira Helm ◽  
...  

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