Effect of Soya Bean Flour Content on Mechanical Properties and Biodegradability of Poly(vinyl Alcohol) Film

Fairus Mazlia Mat Suki; Ismail Hanafi; Zuratul Ain Abdul Hamid

doi:10.4028/www.scientific.net/AMR.626.360

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 626Effect of Soya Bean Flour Content on Mechanical...

Effect of Soya Bean Flour Content on Mechanical Properties and Biodegradability of Poly(vinyl Alcohol) Film

Abstract:

Biodegradable film blends of soya bean flour with poly (vinyl alcohol) (PVA) were prepared by solution mixing and solution casting. The main goal of this study is to investigate the effect of soya bean flour content in the PVA film. Mechanical properties of the obtained blends were assessed by tensile testing, whereas the biodegradability were assessed by subjected the films in natural weathering. The incorporation of soya bean flour decreased the tensile strength and elongation at break of PVA film. However, the tensile modulus increased with the addition of soya bean flour. The reduction in tensile properties of the PVA/soya bean flour blend films revealed that the presence of soya bean flour show positive effect in degradation.

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Periodical:

Advanced Materials Research (Volume 626)

Pages:

360-365

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.626.360

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Online since:

December 2012

Authors:

Fairus Mazlia Mat Suki, Ismail Hanafi, Zuratul Ain Abdul Hamid

Keywords:

Natural Weathering, Poly(vinyl alcohol), Soya Bean Flour, Tensile Properties

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