Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch: Thermal behavior

Ridhwan Jumaidin, Mohd Sapuan Salit, Mohamed Saiful Firdaus, Ahmad Fuad Ab Ghani, Mohd Yuhazri Yaakob, Nazri Huzaimi Zakaria, Fudhail Abdul Munir, Azrul Abidin Zakaria, Norhisyam Jenal

Research output: Contribution to journalArticle

Abstract

The aim of this work is to study the behavior of thermoplastic sugar palm starch (SPS)/agar blends when subjected to increasing temperature. Thermoplastic SPS/agar blends were prepared by incorporation of agar into thermoplastic SPS in the range of 10 to 40 wt%. The mixture was melt-mixed and then hot pressed at 140°C for 10 min. Dynamic mechanical testing was conducted on all samples at a temperature range of 25 to 140°C. The results show that the storage modulus of all samples decreased gradually with increase in temperature. This phenomenon indicates higher molecular movement of the materials when subjected to increasing temperature. Increasing agar weight fraction from 10 to 40wt% has decreased the storage modulus of the thermoplastic SPS/agar blends. These findings were accompanied by a decrease in the loss modulus of thermoplastic SPS which indicates less viscosity of the material when agar was introduced. The damping factor that indicates the molecular mobility of the material display increasing trend with an increase in agar concentration. In conclusion, the addition of agar has increased the molecular mobility of thermoplastic SPS which enhanced the polymer chain movement of the material at high temperature.

Original languageEnglish
Pages (from-to)89-96
Number of pages8
JournalJournal of Advanced Research in Fluid Mechanics and Thermal Sciences
Volume47
Issue number1
Publication statusPublished - 01 Jul 2018

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Starch
Sugars
Thermoplastics
Agar
Mechanical properties
Temperature
Elastic moduli
Mechanical testing
Hot Temperature
Damping
Display devices
Viscosity
Polymers

All Science Journal Classification (ASJC) codes

  • Fluid Flow and Transfer Processes

Cite this

Jumaidin, R., Salit, M. S., Firdaus, M. S., Ghani, A. F. A., Yaakob, M. Y., Zakaria, N. H., ... Jenal, N. (2018). Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch: Thermal behavior. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 47(1), 89-96.
Jumaidin, Ridhwan ; Salit, Mohd Sapuan ; Firdaus, Mohamed Saiful ; Ghani, Ahmad Fuad Ab ; Yaakob, Mohd Yuhazri ; Zakaria, Nazri Huzaimi ; Munir, Fudhail Abdul ; Zakaria, Azrul Abidin ; Jenal, Norhisyam. / Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch : Thermal behavior. In: Journal of Advanced Research in Fluid Mechanics and Thermal Sciences. 2018 ; Vol. 47, No. 1. pp. 89-96.
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Jumaidin, R, Salit, MS, Firdaus, MS, Ghani, AFA, Yaakob, MY, Zakaria, NH, Munir, FA, Zakaria, AA & Jenal, N 2018, 'Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch: Thermal behavior', Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, vol. 47, no. 1, pp. 89-96.

Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch : Thermal behavior. / Jumaidin, Ridhwan; Salit, Mohd Sapuan; Firdaus, Mohamed Saiful; Ghani, Ahmad Fuad Ab; Yaakob, Mohd Yuhazri; Zakaria, Nazri Huzaimi; Munir, Fudhail Abdul; Zakaria, Azrul Abidin; Jenal, Norhisyam.

In: Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, Vol. 47, No. 1, 01.07.2018, p. 89-96.

Research output: Contribution to journalArticle

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T1 - Effect of agar on dynamic mechanical properties of thermoplastic sugar palm starch

T2 - Thermal behavior

AU - Jumaidin, Ridhwan

AU - Salit, Mohd Sapuan

AU - Firdaus, Mohamed Saiful

AU - Ghani, Ahmad Fuad Ab

AU - Yaakob, Mohd Yuhazri

AU - Zakaria, Nazri Huzaimi

AU - Munir, Fudhail Abdul

AU - Zakaria, Azrul Abidin

AU - Jenal, Norhisyam

PY - 2018/7/1

Y1 - 2018/7/1

N2 - The aim of this work is to study the behavior of thermoplastic sugar palm starch (SPS)/agar blends when subjected to increasing temperature. Thermoplastic SPS/agar blends were prepared by incorporation of agar into thermoplastic SPS in the range of 10 to 40 wt%. The mixture was melt-mixed and then hot pressed at 140°C for 10 min. Dynamic mechanical testing was conducted on all samples at a temperature range of 25 to 140°C. The results show that the storage modulus of all samples decreased gradually with increase in temperature. This phenomenon indicates higher molecular movement of the materials when subjected to increasing temperature. Increasing agar weight fraction from 10 to 40wt% has decreased the storage modulus of the thermoplastic SPS/agar blends. These findings were accompanied by a decrease in the loss modulus of thermoplastic SPS which indicates less viscosity of the material when agar was introduced. The damping factor that indicates the molecular mobility of the material display increasing trend with an increase in agar concentration. In conclusion, the addition of agar has increased the molecular mobility of thermoplastic SPS which enhanced the polymer chain movement of the material at high temperature.

AB - The aim of this work is to study the behavior of thermoplastic sugar palm starch (SPS)/agar blends when subjected to increasing temperature. Thermoplastic SPS/agar blends were prepared by incorporation of agar into thermoplastic SPS in the range of 10 to 40 wt%. The mixture was melt-mixed and then hot pressed at 140°C for 10 min. Dynamic mechanical testing was conducted on all samples at a temperature range of 25 to 140°C. The results show that the storage modulus of all samples decreased gradually with increase in temperature. This phenomenon indicates higher molecular movement of the materials when subjected to increasing temperature. Increasing agar weight fraction from 10 to 40wt% has decreased the storage modulus of the thermoplastic SPS/agar blends. These findings were accompanied by a decrease in the loss modulus of thermoplastic SPS which indicates less viscosity of the material when agar was introduced. The damping factor that indicates the molecular mobility of the material display increasing trend with an increase in agar concentration. In conclusion, the addition of agar has increased the molecular mobility of thermoplastic SPS which enhanced the polymer chain movement of the material at high temperature.

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