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Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax

In recent years, polymer engineering, at the molecular level, has proven to be an effective strategy to modulate thermal conductivity. Polymers have great applicability in the food packaging industry, in which transparency, lightness, flexibility, and biodegradability are highly desirable characteri...

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Autores principales: Franco-Bacca, Adriana Paola, Cervantes-Alvarez, Fernando, Macías, Juan Daniel, Castro-Betancur, Joan Alexis, Pérez-Blanco, Reynell Junior, Giraldo Osorio, Oscar Hernán, Arias Duque, Nayda Patricia, Rodríguez-Gattorno, Geonel, Alvarado-Gil, Juan José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8658816/
https://www.ncbi.nlm.nih.gov/pubmed/34883611
http://dx.doi.org/10.3390/polym13234106
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author Franco-Bacca, Adriana Paola
Cervantes-Alvarez, Fernando
Macías, Juan Daniel
Castro-Betancur, Joan Alexis
Pérez-Blanco, Reynell Junior
Giraldo Osorio, Oscar Hernán
Arias Duque, Nayda Patricia
Rodríguez-Gattorno, Geonel
Alvarado-Gil, Juan José
author_facet Franco-Bacca, Adriana Paola
Cervantes-Alvarez, Fernando
Macías, Juan Daniel
Castro-Betancur, Joan Alexis
Pérez-Blanco, Reynell Junior
Giraldo Osorio, Oscar Hernán
Arias Duque, Nayda Patricia
Rodríguez-Gattorno, Geonel
Alvarado-Gil, Juan José
author_sort Franco-Bacca, Adriana Paola
collection PubMed
description In recent years, polymer engineering, at the molecular level, has proven to be an effective strategy to modulate thermal conductivity. Polymers have great applicability in the food packaging industry, in which transparency, lightness, flexibility, and biodegradability are highly desirable characteristics. In this work, a possible manner to adjust the thermal conductivity in cassava starch biopolymer films is presented. Our approach is based on modifying the starch molecular structure through the addition of borax, which has been previously used as an intermolecular bond reinforcer. We found that the thermal conductivity increases linearly with borax content. This effect is related to the crosslinking effect that allows the principal biopolymer chains to be brought closer together, generating an improved interconnected network favoring heat transfer. The highest value of the thermal conductivity is reached at a volume fraction of 1.40% of borax added. Our analyses indicate that the heat transport improves as borax concentration increases, while for borax volume fractions above 1.40%, heat carriers scattering phenomena induce a decrement in thermal conductivity. Additionally, to obtain a deeper understanding of our results, structural, optical, and mechanical characterizations were also performed.
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spelling pubmed-86588162021-12-10 Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax Franco-Bacca, Adriana Paola Cervantes-Alvarez, Fernando Macías, Juan Daniel Castro-Betancur, Joan Alexis Pérez-Blanco, Reynell Junior Giraldo Osorio, Oscar Hernán Arias Duque, Nayda Patricia Rodríguez-Gattorno, Geonel Alvarado-Gil, Juan José Polymers (Basel) Article In recent years, polymer engineering, at the molecular level, has proven to be an effective strategy to modulate thermal conductivity. Polymers have great applicability in the food packaging industry, in which transparency, lightness, flexibility, and biodegradability are highly desirable characteristics. In this work, a possible manner to adjust the thermal conductivity in cassava starch biopolymer films is presented. Our approach is based on modifying the starch molecular structure through the addition of borax, which has been previously used as an intermolecular bond reinforcer. We found that the thermal conductivity increases linearly with borax content. This effect is related to the crosslinking effect that allows the principal biopolymer chains to be brought closer together, generating an improved interconnected network favoring heat transfer. The highest value of the thermal conductivity is reached at a volume fraction of 1.40% of borax added. Our analyses indicate that the heat transport improves as borax concentration increases, while for borax volume fractions above 1.40%, heat carriers scattering phenomena induce a decrement in thermal conductivity. Additionally, to obtain a deeper understanding of our results, structural, optical, and mechanical characterizations were also performed. MDPI 2021-11-25 /pmc/articles/PMC8658816/ /pubmed/34883611 http://dx.doi.org/10.3390/polym13234106 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Franco-Bacca, Adriana Paola
Cervantes-Alvarez, Fernando
Macías, Juan Daniel
Castro-Betancur, Joan Alexis
Pérez-Blanco, Reynell Junior
Giraldo Osorio, Oscar Hernán
Arias Duque, Nayda Patricia
Rodríguez-Gattorno, Geonel
Alvarado-Gil, Juan José
Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title_full Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title_fullStr Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title_full_unstemmed Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title_short Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax
title_sort heat transfer in cassava starch biopolymers: effect of the addition of borax
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8658816/
https://www.ncbi.nlm.nih.gov/pubmed/34883611
http://dx.doi.org/10.3390/polym13234106
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