MATHEMATICAL MODELING OF MECHANICAL CHARACTERISTICS OF FOOD BIODEGRADABLE FILMS BASED ON WHEAT STARCH AND PCL

The rise in environmental awareness and the tightening of regulatory requirements (e.g., UN directives on sustainable development) are driving the transition from traditional plastics to biodegradable alternatives. In the food industry, such materials are particularly in demand for the production of packaging films that must combine functionality, safety, and the ability to degrade in natural conditions. Modern trends in the development of biodegradable packaging focus on creating environmentally safe materials with high functionality and economic efficiency. Of particular interest are blends of polycaprolactone (PCL) and starch, which can combine biodegradability with the necessary mechanical and barrier properties. This study examines the effect of the composition of starch-PCL composites on their mechanical properties and proposes a mathematical model for predicting film strength based on various compositional parameters. Experimental studies included the preparation of granules and films using extrusion and subsequent determination of strength characteristics. The application of mathematical modeling made it possible to identify optimal film compositions that ensure the required balance of strength, flexibility, and biodegradability. The results obtained confirm the feasibility of using PCL and starch blends as an alternative to traditional plastic packaging materials, while the developed model may be useful for further improving biodegradable film production technologies.