Propiedades mecánicas de una matriz hecha de harina de yuca pregelatinizada para empaques biodegradables

Abstract

Physical modifications suffered cassava flour by applying heat treatments, can result in significant changes in the physicochemical properties of plastic matrices obtained from them. The effect of pregelatinization of cassava flour on the mechanical properties of a rigid matrix obtained from cassava flour and fique fiber was studied. Aqueous suspensions of cassava flour were heated, and controlled agitation was performed, obtaining pregelatinized flour that was mixed with plasticizer and fique fiber to produce compression molded matrices were evaluated for tensile and flexural strength. The surface of the matrices is also qualitatively characterized using scanning electron microscopy (SEM). Mechanical properties between gelatinized matrices and not gelatinized matrices, made of cassava flour more fique fiber, were compared, showing an increase in mechanical properties and greater structural integration between the components of the gelatinized matrices.