Properties of Cassava Starch-Based Foam Composite Containing Sugarcane Fiber and Origanum vulgare L. Essential Oil

Surachade Ketkaew; Pornnapa Kasemsiri; Uraiwan Pongsa; Salim Hiziroglu

doi:10.4028/www.scientific.net/KEM.718.21

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HomeKey Engineering MaterialsKey Engineering Materials Vol. 718Properties of Cassava Starch-Based Foam Composite...

Properties of Cassava Starch-Based Foam Composite Containing Sugarcane Fiber and Origanum vulgare L. Essential Oil

Abstract:

Properties of biodegrdable trays manufactured from cassava starch, sugarcane fibers and Origanum vulgare L. essential oils (OEO) were used as additives. The effect of these additives on water absorption index (WAI), water solubility index (WSI), the density and thermal analysis of the starch trays was determined. Based on the experimental results, the cassava starch incorporated with 8% essential oils and sugarcane fiber exhibited outstanding water resistance, comparing with those of polystyrene foam. It shows that the addition of OEO would have potential to enhance dimensional stability of the trays made from cassava starch.

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Periodical:

Key Engineering Materials (Volume 718)

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21-25

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.718.21

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Online since:

November 2016

Authors:

Surachade Ketkaew, Pornnapa Kasemsiri*, Uraiwan Pongsa, Salim Hiziroglu

Keywords:

Biodegradable Foam, Cassava Starch, Essential Oil, Water Resistance

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