Mechanical Properties of Starch-based Plastic Food Storage Films Phase II

Overview

An increase of natural polymer-based film materials in the food industry has occurred in recent years to reduce petroleum-based plastic accumulation. Previous research developed starch-based food packaging films incorporating antimicrobial agents. Films were examined for microbial growth on fresh foods, successfully reducing fungal presence. The focus of this research evaluated the tensile strength, elongation/ductility, biodegradability and impact resistance of the films. New films were fabricated and examined in comparison to old films from previous research. Tensile strength was examined using a Vernier Structures and Materials Tester (VSMT). This assessed samples at fracture point with force in newtons. Displacement in centimeters was recorded. The biodegradability of films was tested by placing strips of each film treatment in distilled water and white vinegar, assessing degradation of the films. It was hypothesized that the treated films would have a stronger tensile strength and a higher impact resistance to puncture as compared to petroleum-based cling wrap and the treated starch-based films would be biodegradable based on the content. Hypotheses were supported as the treated starch-based films significantly showed a higher fracture stress and force. Hypotheses related to degradation were supported as films deteriorated in high moisture conditions as compared to petroleum-based films.

Competition history

• JSHS 2023 Category not listed

Resources

• National JSHS abstract book ↗

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