<b>Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co-terephthalate) PBAT</b> - doi: 10.4025/actascitechnol.v35i4.13183

Resumo

Blends of biodegradable laminated materials were developed using cassava flour as starch and natural fibers source, sorbitol as a plasticizer and PBAT as a biodegradable polyester. After obtaining pellets from three different formulations, high temperature thermopressure was used to form laminates. The characterization was performed by scanning electron microscopy (SEM) and by differential scanning calorimetry (DSC). The amount of sorbitol for the best extrusion process was 15% (weight/weight) and the formulation of the best homogeneity observed by microscopy was 55:40:15 (flour/sorbitol/PBAT). Although fibers were dispersed throughout the surface in the three treatments, scattered areas of fibers could be found among them. As rates of flour increased, an increase in the melting point of the laminates occurred when compared to pure PBAT.