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Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties

Chabrat, Elodie and Abdillahi, Houssein and Rouilly, Antoine and Rigal, Luc Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties. (2012) Industrial Crops and Products, 37 (1). 238-246. ISSN 0926-6690

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Official URL: http://dx.doi.org/10.1016/j.indcrop.2011.11.034

Abstract

Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water. The influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied. Citric acid acted as a compatibilizer by promoting depolymerization of both starch and PLA. For an extrusion without extra water, the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation. Water, added during the extrusion, improved the whole process, minimizing PLA depolymerization, favoring starch plasticization by citric acid and thus improving phases repartition.

Item Type:Article
Additional Information:Thanks to Elsevier editor. The original PDF of the article can be found at Industrial Crops and Products website : http://www.sciencedirect.com/science/journal/09266690
HAL Id:hal-00865719
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited By: Houssein Abdillahi
Deposited On:25 Sep 2013 06:31

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