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Preparation of Cassava Starch-based Trays with Glycerol, Sorbitol and Poly (Vinyl Alcohol): Properties and Influence for Use as Food PackagingBy Fernanda Stoffel, Luciani Piemolini Barreto, Mara Zeni
Abstract: Biodegradable foam trays based on cassava starch were produced by a thermal expansion process, with the additives (glycerol, sorbitol and poly (vinyl alcohol) (PVA)) in different concentrations (2.5, 5.0 and 7.5% (w/w) of starch weight). The influence of the additives in their microstructure, physical and mechanical properties was evaluated. The tray thickness ranged from 1.81 to 2.00 mm and density ranged from 0.20 to 0.35 g/cm3. Then, additives mainly influenced …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 45–52 Read article →