TITLE:
Influence of Processing Variables on Some Physico-Chemical Properties and Quality of Manioc Starch-Based Adhesives
AUTHORS:
Victor D. Olomo
KEYWORDS:
Cassava Starch, Starch Adhesives, Gelatinization, Gelatinization Temperature, Gelatinization Modifier
JOURNAL NAME:
Open Journal of Polymer Chemistry,
Vol.12 No.1,
February
7,
2022
ABSTRACT: Bio-degradable cassava starch-based adhesives were produced from chemically gelatinized starch formulations. The varying combinations of process parameters applied include: concentration of gelatinization modifier, mass % borax/starch, and temperature of reaction mixture. The physico-chemical parameters for characterizing the adhesive samples were viscosity, density, pH and bonding strength. The effects of the variation of process parameters on the quality of the adhesives were assessed using response surface (central composite) designs with 2 factors, to relate the highest adhesive quality with the optimal combination of process factors. The adhesives produced using HCl as the gelatinization modifier were of a higher quality than those produced using NaOH with one of the most important quality assessment parameters which is the bond strength being 22.31 kPa at 0.01 M and 20% mass borax/starch and 11.60 kPa at 0.01 M and 8% mass borax/starch for HCl and NaOH respectively. The experimental results demonstrated that the optimal temperature for the production of the adhesive was 85˚C.