Investigation of Thermoplastic Starch/Fiber Blend: Effect of Tapioca Residue on the Mechanical Properties and Surface Study

Abstract

The aim of this study was to characterize thermoplastic starch containing corn starch and tapioca residues, which were used as reinforcement in a blended matrix. In the process, the composites were prepared with different tapioca residue contents at 20, 30, 40, 50 and 60 % by weight using compression molding at 135 °C for 8 min. Subsequently, their mechanical, thermal and morphology properties were evaluated. The results showed that the reinforcing effect of tapioca residue lead an increase in the stiffness of the samples. Young’s modulus increased with higher tapioca residue content. When the loading of tapioca residue increased tensile strength for 80/20 and 70/30 mixtures from 7.46 to 8.58 MPa. In addition to the highest of tapioca residue could increase tensile strength dramatically. Further, the glass transition temperature tended to decrease with the increased loading of tapioca residue. Moreover, the morphology showed that the increment of tapioca residue content appeared embedded in the polymer matrix.