Nordin, Husna Zahira and Jamaluddin, Jamarosliza (2007) The effect of different LDPE/starch content in thermmoformed food packaging product. EngD thesis, Universiti Teknologi Malaysia.
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With growing concern about the environmental pollution, the accumulation of plastic waste needs immediate resolution. As we all know, the earth today faces a great challenge in dealing with non-degradable plastic waste and for that reason, biodegradable plastics have been intensively studied in recent years. Biodegradable materials become an interest for use in packaging, agriculture, medicine, and other areas. This study focused on producing a biodegradable material by incorporating a non-degradable polymer that is low-density polyethylene (LDPE) with biodegradable natural polymer that is starch. The different starch contents at 10 and 20wt% were used in this study in producing thermoformed product for food packaging and the processing parameters for thermoforming were determined. The manipulated parameters were heating temperature of the thermoform equipments and the heating time obtained at range of 90-110oC and less than 5 minutes, respectively. Thermoforming technique was chosen due to brittleness of the material making it impossible for blow. Tests and characterizations were done on the product to study on its improve properties such as tensile test, DSC, UV radiation test and soil burial test. As the starch content increased, the tensile strength decreased, however the modulus of the composites increased. Nevertheless, yield strength was not significantly affected. UV-sunlight radiation and soil burial tests results in reduction of mechanical properties and weight loss showed that these effects speed up the biodegradation process.
|Item Type:||Thesis (EngD)|
|Subjects:||T Technology > TP Chemical technology|
|Divisions:||Chemical and Natural Resources Engineering (Formerly known)|
|Deposited By:||Dr Abdul Razak Rahmat|
|Deposited On:||11 Jun 2007 08:26|
|Last Modified:||17 Oct 2012 05:08|
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