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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/13/23/4106 |
| _version_ | 1797507284922793984 |
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| author | Adriana Paola Franco-Bacca Fernando Cervantes-Alvarez Juan Daniel Macías Joan Alexis Castro-Betancur Reynell Junior Pérez-Blanco Oscar Hernán Giraldo Osorio Nayda Patricia Arias Duque Geonel Rodríguez-Gattorno Juan José Alvarado-Gil |
| author_facet | Adriana Paola Franco-Bacca Fernando Cervantes-Alvarez Juan Daniel Macías Joan Alexis Castro-Betancur Reynell Junior Pérez-Blanco Oscar Hernán Giraldo Osorio Nayda Patricia Arias Duque Geonel Rodríguez-Gattorno Juan José Alvarado-Gil |
| author_sort | Adriana Paola Franco-Bacca |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T04:47:18Z |
| format | Article |
| id | doaj.art-5cdbc95cc98549c2996fcaf0ba41f135 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T04:47:18Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-5cdbc95cc98549c2996fcaf0ba41f1352023-11-23T02:53:00ZengMDPI AGPolymers2073-43602021-11-011323410610.3390/polym13234106Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of BoraxAdriana Paola Franco-Bacca0Fernando Cervantes-Alvarez1Juan Daniel Macías2Joan Alexis Castro-Betancur3Reynell Junior Pérez-Blanco4Oscar Hernán Giraldo Osorio5Nayda Patricia Arias Duque6Geonel Rodríguez-Gattorno7Juan José Alvarado-Gil8Departamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados del IPN, CINVESTAV-Unidad Mérida, Carretera Antigua a Progreso Km. 6, Merida 97310, YU, MexicoDepartamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados del IPN, CINVESTAV-Unidad Mérida, Carretera Antigua a Progreso Km. 6, Merida 97310, YU, MexicoDepartamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados del IPN, CINVESTAV-Unidad Mérida, Carretera Antigua a Progreso Km. 6, Merida 97310, YU, MexicoDepartamento de Ingeniería Química, Facultad de Ingeniería y Arquitectura, Universidad Nacional de Colombia-Sede Manizales, Kilómetro 9 vía al aeropuerto, La Nubia, Manizales 170003, ColombiaDepartamento de Ingeniería Química, Facultad de Ingeniería y Arquitectura, Universidad Nacional de Colombia-Sede Manizales, Kilómetro 9 vía al aeropuerto, La Nubia, Manizales 170003, ColombiaDepartamento de Física y Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia-Sede Manizales, Kilómetro 9 vía al aeropuerto, La Nubia, Manizales 170003, ColombiaFacultad de Ciencias e Ingeniería, Universidad de Boyacá, Carrera 2ª Este No. 64–169, Tunja 15001, Boyacá, ColombiaDepartamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados del IPN, CINVESTAV-Unidad Mérida, Carretera Antigua a Progreso Km. 6, Merida 97310, YU, MexicoDepartamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados del IPN, CINVESTAV-Unidad Mérida, Carretera Antigua a Progreso Km. 6, Merida 97310, YU, MexicoIn 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.https://www.mdpi.com/2073-4360/13/23/4106cassava starch biopolymerthermal conductivitycross-linkingborax |
| spellingShingle | Adriana Paola Franco-Bacca Fernando Cervantes-Alvarez Juan Daniel Macías Joan Alexis Castro-Betancur Reynell Junior Pérez-Blanco Oscar Hernán Giraldo Osorio Nayda Patricia Arias Duque Geonel Rodríguez-Gattorno Juan José Alvarado-Gil Heat Transfer in Cassava Starch Biopolymers: Effect of the Addition of Borax Polymers cassava starch biopolymer thermal conductivity cross-linking 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 | cassava starch biopolymer thermal conductivity cross-linking borax |
| url | https://www.mdpi.com/2073-4360/13/23/4106 |
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