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|Title:||Tensile stress and elongation properties of edible plastics from starch|
Banthia, A K
|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.|
|ISSN:||0975-0991 (Online); 0971-457X (Print)|
|Appears in Collections:||IJCT Vol.05(4) [July 1998]|
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