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Mohammad I. Khan - One of the best experts on this subject based on the ideXlab platform.

  • detection of synergistic interactions of polyvinyl alcohol Cassava Starch blends through dsc
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

  • Detection of synergistic interactions of polyvinyl alcohol–Cassava Starch blends through DSC
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

Lee Tin Sin - One of the best experts on this subject based on the ideXlab platform.

  • detection of synergistic interactions of polyvinyl alcohol Cassava Starch blends through dsc
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

  • Detection of synergistic interactions of polyvinyl alcohol–Cassava Starch blends through DSC
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

Wan Aizan Wan Abdul Rahman - One of the best experts on this subject based on the ideXlab platform.

  • detection of synergistic interactions of polyvinyl alcohol Cassava Starch blends through dsc
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

  • Detection of synergistic interactions of polyvinyl alcohol–Cassava Starch blends through DSC
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

Abdul Razak Rahmat - One of the best experts on this subject based on the ideXlab platform.

  • detection of synergistic interactions of polyvinyl alcohol Cassava Starch blends through dsc
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

  • Detection of synergistic interactions of polyvinyl alcohol–Cassava Starch blends through DSC
    Carbohydrate Polymers, 2010
    Co-Authors: Lee Tin Sin, Wan Aizan Wan Abdul Rahman, Abdul Razak Rahmat, Mohammad I. Khan
    Abstract:

    The synergistic interaction of polyvinyl alcohol (PVOH) and Cassava Starch was studied by differential scanning calorimetry (DSC) method. Film of the PVOH–Cassava Starch blends were prepared by solution cast method. Originally, Cassava Starch film did not show presence of any endothermic peaks in DSC thermogram. However, after adding PVOH to Cassava Starch, the PVOH–Cassava Starch blend films showed obvious endothermic peaks with onset and end-point temperatures higher than neat PVOH film. In addition, the PVOH–Cassava Starch blends have experimental enthalpy of melting higher than theoretical values. This evidence shows that the interactions between PVOH and Cassava Starch molecules are extensively strong. Due to the synergistic interactions of PVOH and Cassava Starch, it is postulated that incorporation of 65–75 wt.% of PVOH in Cassava Starch blend has physical bonding equivalent to neat PVOH.

Pornchai Rachtanapun - One of the best experts on this subject based on the ideXlab platform.

  • Mechanical and Physical Properties of Cassava Starch-Gelatin Composite Films
    International Journal of Polymeric Materials, 2012
    Co-Authors: Wirongrong Tongdeesoontorn, Pensiri Sriburi, Lisa J Mauer, Sasitorn Wongruong, Pornchai Rachtanapun
    Abstract:

    The effect of gelatin concentrations on the mechanical properties and solubility of Cassava Starch-based films containing glycerol was studied. Increasing concentration of gelatin increased tensile strength but reduced elongation at break and water solubility of the composite films. Films containing 30% gelatin showed the highest tensile strength. Fourier transform infrared spectroscopy (FT-IR) spectra indicated intermolecular interactions between Cassava Starch and gelatin in composite films. The X-ray diffraction (XRD) technique demonstrated pseudo-crystalline regions in the Cassava Starch-gelatin composite films, and it is supposed that the interactions between Cassava Starch and gelatin were shown in the diffractograms by shifts in scattering angles. The differential scanning calorimetry (DSC) thermograms and scanning electron microscopy (SEM) micrographs confirmed homogeneity of Cassava Starch-gelatin films. Cassava Starch-gelatin composite films have the potential to replace conventional packaging, ...

  • effect of carboxymethyl cellulose concentration on physical properties of biodegradable Cassava Starch based films
    Chemistry Central Journal, 2011
    Co-Authors: Wirongrong Tongdeesoontorn, Pensiri Sriburi, Lisa J Mauer, Sasitorn Wongruong, Pornchai Rachtanapun
    Abstract:

    Cassava Starch, the economically important agricultural commodity in Thailand, can readily be cast into films. However, the Cassava Starch film is brittle and weak, leading to inadequate mechanical properties. The properties of Starch film can be improved by adding plasticizers and blending with the other biopolymers. Cassava Starch (5%w/v) based films plasticized with glycerol (30 g/100 g Starch) were characterized with respect to the effect of carboxymethyl cellulose (CMC) concentrations (0, 10, 20, 30 and 40%w/w total solid) and relative humidity (34 and 54%RH) on the mechanical properties of the films. Additionally, intermolecular interactions were determined by Fourier transform infrared spectroscopy (FT-IR), melting temperature by differential scanning calorimetry (DSC), and morphology by scanning electron microscopy (SEM). Water solubility of the films was also determined. Increasing concentration of CMC increased tensile strength, reduced elongation at break, and decreased water solubility of the blended films. FT-IR spectra indicated intermolecular interactions between Cassava Starch and CMC in blended films by shifting of carboxyl (C = O) and OH groups. DSC thermograms and SEM micrographs confirmed homogeneity of Cassava Starch-CMC films. The addition of CMC to the Cassava Starch films increased tensile strength and reduced elongation at break of the blended films. This was ascribed to the good interaction between Cassava Starch and CMC. Cassava Starch-CMC composite films have the potential to replace conventional packaging, and the films developed in this work are suggested to be suitable for low moisture food and pharmaceutical products.