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Rheological effect of the concentration of nanoparticles in cassava starch

Published online by Cambridge University Press:  22 January 2020

César de Jesús Alarcón-Hernández ,
Esteban A. González-García Open the ORCID record for Esteban A. González-García [Opens in a new window] ,
Luis Medina-Torres  and
Patricio Morales-Pacheco
César de Jesús Alarcón-Hernández
Affiliation:
Ingeniería en Nanotecnología, Instituto Tecnológico Superior de Poza Rica (ITSPR), Cd. Poza Rica, Veracruz (93230) México
Esteban A. González-García*
Affiliation:
Ingeniería en Nanotecnología, Instituto Tecnológico Superior de Poza Rica (ITSPR), Cd. Poza Rica, Veracruz (93230) México
Luis Medina-Torres
Affiliation:
Departamento de farmacia, Universidad Nacional Autónoma de México (UNAM), Cd. Universitaria, Coyoacán, México D.F. (04510) México
Patricio Morales-Pacheco
Affiliation:
Ingeniería en Nanotecnología, Instituto Tecnológico Superior de Poza Rica (ITSPR), Cd. Poza Rica, Veracruz (93230) México
*
*(Email: zid_3000@hotmail.com)
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Abstract

Biodegradable material was prepared from cassava starch in combination with zinc oxide nanoparticles (ZnO NPs) to give the properties of microbial growth resistance, glycerin concentrations were varied to 5%, 10%, and 20% (w/v) for the study of the rheological properties. The nanoparticles were characterized by a spectrophotometer where an exciton peak at 370 nm was obtained. The different samples were subjected to a thermomechanical study through an AR-G2 hybrid rheometer, using a parallel plane geometry of 20 mm, a weak gel behavior is observed, it is a slimming material and it is thermostable, it is also established that the zinc oxide concentration nanoparticles do not affect the mechanical behavior of the material.

Keywords

Znpolymersol-gelviscoelasticity
Type
Articles
Information
MRS Advances , Volume 4 , Issue 53: International Materials Research Congress XXVIII , 2019 , pp. 2889 - 2896
Copyright
Copyright © Materials Research Society 2020 

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