Effect of bagasse content on the physical properties of thermoplastic starch produced by twin-screw extrusion for forming woven products

This research studied the appropriate amount of bagasse added to thermoplastic starch using the twin-screw extrusion process to form woven products. The amount of bagasse replaced tapioca starch was assessed at six levels: 0, 10, 20, 30, 40, and 50%. The six products were studied for their thermal properties using differential scanning calorimetry (DSC), with moisture content, tensile strength, water absorption, and surface characteristics assessed using scanning electron microscopy (SEM). The appearance of the lattice weaving product was used to select the optimal bagasse level for forming woven products. The appropriate temperature for hot pressing was 220°C, and replacing tapioca starch with 10% bagasse was most suitable for use in woven products. This mixture had a moisture content of 4.75%, tensile strength of 206.73 N., elongation at break of 4.17%, and 7.00% water absorption. Microscopic examination indicated that tapioca starch mixed with 10% bagasse showed promise for applications in weaving. The material was flexible and suitable for developing woven products.