Please use this identifier to cite or link to this item:
http://nopr.niscair.res.in/handle/123456789/30844| 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 |
| URI: | http://hdl.handle.net/123456789/30844 |
| ISSN: | 0975-0991 (Online); 0971-457X (Print) |
| Appears in Collections: | IJCT Vol.05(4) [July 1998] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJCT 5(4) 209-212.pdf | 380.88 kB | Adobe PDF | View/Open |
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