Study on the Performance to Disposable Tableware

 

Study on the Performance to Disposable Tableware

In recent years, different types of biodegradable whole starch biomaterials have been ignorant by researchers inside and outside the market. The biodegradable whole starch materials usually refer to materials processed and prepared with a starch content of more than 80%, with strengthening agents added to them. , Plasticizers, etc. can also be degraded as a whole. Disposable cornstarch tableware can be decomposed by microorganisms, acids and alkalis in the soil or waters within a short time after being discarded. The products are carbon dioxide and water, which is an environment Friendly materials.

 

Studies have reported that the addition of plasticizers can affect the mechanical properties of thermoplastic starch from different angles. On the one hand, it can increase the degree of plasticization of tableware, and on the other hand, it can promote the rearrangement of the chain structure and increase its hardness. In addition, the composition and size of the starch molecular chain will also affect the preparation of thermoplastic starch.

 

Studies have explored the effects of the crystalline structure and molecular weight of starch on the tensile strength, elongation at break and plasticity of the material. The relative crystallinity and crystal configuration of the starch on the surface will not affect its mechanical properties, but its straight The chain/branched chain ratio and molecular weight can directly affect the relative performance of the prepared corn starch tableware. There is also research on the same surface, the increase of the linear content is conducive to the increase of material strength, hardness, and solution viscosity, and it is prone to shear thinning.

 

Most disposable corn starch tableware uses glycerin as a plasticizer, but due to the rearrangement of the starch molecular chains, the thermoplastic starch material is prone to rearrangement and aggregation during storage, which will cause the material to age and become brittle. Reduce or lose its application value.

 

Researchers have done related studies in order to change the related defects. Among them, some people use amino compounds such as urea, thiourea and guanidine hydrochloride as plasticizers and found that such plasticizers can not only promote the occurrence of starch gelatinization, but also restrict starch. Inferior changes in the performance of base tableware.
 

Some people also prepare nano-starch microcrystals by enzymatically hydrolyzing native starch, and then prepare disposable corn starch tableware by using nano-starch microcrystals under the action of glycerol. They found that strong hydrogen bonds can be formed inside the particles and between the particles and the particles. The interaction between them increases, which leads to an improvement in the overall performance of the cornstarch tableware. At the same time, the presence of smaller starch crystals can also slow down the aging degree of corn starch under high moisture conditions.