Potato Starch-Based Polyethylene Composite: Fabrication and Evaluation

Abstract

This study's objective was to create and evaluate a biodegradable polymer composite consisting of potato starch (PS) and low-density polyethylene (LDPE). The effects of changing the PS content (10– 40 wt%) on the mechanical (elongation at break and tensile modulus), thermal (heat conductivity), and biodegradability characteristics of the polymer composite were examined. Next, it was examined how the cross-linking agent influenced the polymer composite's mechanical and thermal properties. The melt flow index of the blends was established in order to evaluate their rheological properties and appropriateness for the blow film technique. The PS concentration had a direct impact on the polymer composite's mechanical properties and biodegradability. With the addition of PS, the tensile modulus of LDPE increased but the melt flow index and elongation at break dropped. It has been discovered that cross-linked PS in LDPE/PS composites has a greater melt flow index than other composites. LDPE/PS composites have superior characteristics to other homogeneous composites because of the cross-linked PS, which also results in superior PS dispersion. Compared to non-cross-linked PS/LDPE composites, cross-linked PS/LDPE composites showed improved elongation at break and tensile modulus. Although they remained lower than those of virgin LDPE, cross-linked PS mixes showed higher crystallization temperatures than non-cross-linked PS blends. Furthermore, tests on the biodegradability of a number of PS composites were done. The ability of the cross-linked PS composites to absorb water was similarly reduced. As a result, the mechanical, thermal, and degrading properties of the PS-mixed LDPE synthetic polymer can be altered to suit the polymer's qualities for usage in food packaging applications.