Please use this identifier to cite or link to this item:
Title: Tensile stress and elongation properties of edible plastics from starch
Authors: Das, Madhusweta
Banthia, A K
Bal, S
Issue Date: Jul-1998
Publisher: NISCAIR-CSIR, India
Abstract: Edible grade plastics have been developed by thermal extrusion of mixtures containing starch (major ingredient) and glycerol and water as plasticizers in different relative proportions. The product made from a mixture containing 69% starch, 18% glycerol and 13% water optimally gave a tensile strength of about 10 N/mm2 and an elongation of 10%. Gradual replacement of starch from this optimum mixture by addition of corresponding amounts of gelatin showed a gradual reduction in tensile strength of the products while % elongation followed an irregular increasing trend up to the use of about 18% gelatin. Improvement in mechanical property was possible by incorporating cellulose into starch-gelatin mixture containing optimum dose levels of glycerol and water.
Page(s): 209-212
ISSN: 0975-0991 (Online); 0971-457X (Print)
Appears in Collections:IJCT Vol.05(4) [July 1998]

Files in This Item:
File Description SizeFormat 
IJCT 5(4) 209-212.pdf380.88 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.