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Rheological characterization of starch-based biodegradable polymer blends
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SYSNO ASEP 0506015 Document Type C - Proceedings Paper (int. conf.) R&D Document Type Conference Paper Title Rheological characterization of starch-based biodegradable polymer blends Author(s) Nevoralová, Martina (UMCH-V) RID, ORCID
Ujčić, Aleksanda (UMCH-V) RID, ORCID
Vakkipurath Kodakkadan, Yadu Nath (UMCH-V)
Starý, Zdeněk (UMCH-V) RIDArticle number 050005 Source Title AIP Conference Proceedings. Volume 2107, Issue 1. - Melville : American Institute of Physics, 2019 / Zatloukal M. ; Musil J. - ISSN 0094-243X - ISBN 978-0-7354-1839-4 Pages s. 1-8 Number of pages 8 s. Publication form Print - P Action Novel Trends in Rheology /8./ Event date 30.07.2019 - 31.07.2019 VEvent location Zlín Country CZ - Czech Republic Event type WRD Language eng - English Country US - United States Keywords rheological properties ; morphology ; starch blends Subject RIV CD - Macromolecular Chemistry OECD category Polymer science R&D Projects LO1507 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Institutional support UMCH-V - RVO:61389013 UT WOS 000479303100020 EID SCOPUS 85067099619 DOI 10.1063/1.5109511 Annotation Starch-based polymer blends are often investigated materials that attract great attention due to their disposition to combine advantageous properties of their components and ability to create materials with controlled biodegradation rate. In this contribution the rheological characterization of plasticized starch blended with biodegradable polyester poly (ϵ-caprolactone) was carried out. For preparation of thermoplastic starch-based blends three different types of starches (wheat, corn and tapioca) were used. Two-step preparation process consisting of solution casting and melt mixing was performed and their rheological and thermomechanical behavior was analyzed. Moreover, morphological study on prepared blends was performed. Since the final properties of polymer blends depend directly on blend composition, the adjusting of the material components concentrations and using distinct processing procedures led to materials with various final morphologies and rheological properties as well. Different rheological behavior in the case of TPS (tapioca)/PCL blends compared to wheat or corn starch blended with PCL was observed. Whereas the latter two blends, as well as their neat starch components, exhibited gel-like behavior over the entire measured temperature range, tapioca starch/PCL blends behave as liquids at processing temperatures. The rheology findings about tapioca starch and its blends with polycaprolactone could be advantageously used for preparation of new starch-based polymer materials with controlled biodegradation and enhanced processability. Workplace Institute of Macromolecular Chemistry Contact Eva Čechová, cechova@imc.cas.cz ; Tel.: 296 809 358 Year of Publishing 2020
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