Study on Effect of Rice Flour on Isothermal Crystallization Kinetics of Biodegradable Poly(L-Lactic Acid)

Yan Hua Cai

doi:10.4028/www.scientific.net/AMR.887-888.627

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 887-888Study on Effect of Rice Flour on Isothermal...

Study on Effect of Rice Flour on Isothermal Crystallization Kinetics of Biodegradable Poly(L-Lactic Acid)

Abstract:

The Ultra-fine rice flour (MF) was processed using supersonic speed airflow grinding technology, and the average size of the particles was 8 μm. The Poly (L-lactic acid)(PLLA)/MF composites were fabricated by blending, and the isothermal crystallization behavior of PLLA/MF was investigated in detail. The results showed that the half time of overall PLLA crystallization t_1/2 was affected by T_c and content of MF. Upon the addition of 3%MF at 100°C, t_1/2 decreased to minimum value. In addition, the kinetic of isothermal crystallization of PLLA/MF composites showed that there existed complicated nucleation mechanism of PLLA and PLLA/MF composite.

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Periodical:

Advanced Materials Research (Volumes 887-888)

Pages:

627-631

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.887-888.627

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Online since:

February 2014

Authors:

Yan Hua Cai*

Keywords:

Composite, Crystallization Behavior, Poly (L-lactic acid), Rice Flour

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