Effects of increasing concentration of starch from Los Baños lagkitan corn (Zea mays L.) on the physical properties of handsheets from old corrugating carton

Date

6-2015

Degree

Bachelor of Science in Chemical Engineering

Major Course

Major in Pulp and Paper Technology

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Ronniel D. Manalo

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Starch was separated from Los Baños lagkitan corn (Zea mays L.) flour and was evaluated as a wet-end additive in papermaking. Old corrugating carton was used as the raw material. The experimental setup was composed of the control (0%), and three different starch concentrations:1.00%, 1.50% and 2.00%. The freeness of the pulp for each concentration was determined. Starch solution was heated and maintained 348.15K prior to handsheet formation. The following properties were tested using the handsheets formed: (1) consistency, (2) basis weight, (3) thickness, (4) folding endurance, (5) brightness, (6) burst strength, and (7) tensile strength. F-test using one analysis of variance was used for the statistical analysis of the results. As the concentration of starch increases, the following details were observed:(1) there was no significant effect on basis weight, thickness, and consistency, (@) folding endurance and freeness of the pulp decreased, (3(the burst index decreased at 1.00% but increased at 1.50% and 2.00%, (4) tensile index was highest at 1.50%, and (5) the burst and tensile indices of the handsheets formed were below the minimum required values for a paper at 80g/m2 set by the Bureau of product Standards.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2015 E62 /B45

Document Type

Thesis

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