eprintid: 7467
rev_number: 2
eprint_status: archive
userid: 1
dir: disk0/00/00/74/67
datestamp: 2023-11-09 16:19:16
lastmod: 2023-11-09 16:19:16
status_changed: 2023-11-09 16:09:28
type: conference_item
metadata_visibility: show
creators_name: Ismail, S.
creators_name: Mansor, N.
creators_name: Majeed, Z.
creators_name: Man, Z.
title: Effect of Water and EmimOAc as Plasticizer on Gelatinization of Starch
ispublished: pub
keywords: Biodegradable polymers; Differential scanning calorimetry; Gelation; Hydrogen bonds; Melting; Plasticizers; Process engineering; Reinforced plastics; Solvents, 1-ethyl-3-methylimidazolium acetates; Biodegra-dable materials; Environmental concerns; gelatinization; Onset temperature; Peak temperatures; Presence of water; Thermoplastic starch, Starch
note: cited By 22; Conference of 4th International Conference on Process Engineering and Advanced Materials, ICPEAM 2016 ; Conference Date: 15 August 2016 Through 17 August 2016; Conference Code:131138
abstract: As the depletion of petroleum source and environmental concerns been arises, a new polymer defined as biodegradable material had been extensively study in order to replace the synthetic one. Starch is one of natural materials that been used for producing biodegradable materials. Through gelatinization process, native starches were changed into thermoplastic starch (TPS) in the presence of water and EmimOAc as plasticizers at high temperature (90°C). The structure and interaction of starch/water/EmimOAc have been study using differential scanning calorimetry (DSC). DSC analysis is used to analyse the onset temperature (To), the peak temperature (Tp), the melting temperature (Tm) and melting enthalpy (�H) of samples over a wide range of starch/water/EmimOAc contents. Gelatinization peak shift to higher temperature as the value of EmimOAc is increasing. The values of To, Tp and �H are influenced by the hydrogen bonding capacity of plasticizers. Thus, showed that composition of water/EmimOAc is effectively influence the gelatinization process. © 2016 The Authors.
date: 2016
publisher: Elsevier Ltd
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85013930231&doi=10.1016%2fj.proeng.2016.06.542&partnerID=40&md5=1c7e8f3c06cdd793721f43e4203d6d0b
id_number: 10.1016/j.proeng.2016.06.542
full_text_status: none
publication: Procedia Engineering
volume: 148
pagerange: 524-529
refereed: TRUE
issn: 18777058
citation:   Ismail, S. and Mansor, N. and Majeed, Z. and Man, Z.  (2016) Effect of Water and EmimOAc as Plasticizer on Gelatinization of Starch.  In: UNSPECIFIED.