Design of experiments for optimization a biodegrable adhesive based on ramon starch (Brosimum alicastrum Sw.)

• Published in: International journal of adhesion and adhesives Vol. 73; pp. 28 - 37
• Main Authors: Ortiz-Fernández, A., Carrillo-Sánchez, F.A., May-Hernández, L.H., Estrada-León, R.J., Carrillo-Escalante, H.J., Hernández-Sánchez, F., Valadez-Gonzalez, A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2017; Elsevier BV
• Subjects: Adherent; Adhesive; Adhesives; Biodegradability; Central composite design; Cooking; Corn; Design of experiments; Design optimization; Heating; Industrial applications; Mechanical properties; Peel strength; Response surface methodology; Shear strength; Zea mays; Shear strength; Adherent; Central composite design; Response surface methodology; Peel strength; Adhesive
• ISSN: 0143-7496; 1879-0127
• DOI: 10.1016/j.ijadhadh.2016.11.004

In this work, a Central Composite Design (CCD) and Response Surface Methodology (RSM) were used to study the effect of starch content, hydrolyzing agent (NaOH) content, temperature and cooking period on peel strength and shear strength of biodegradable adhesives based on Ramon (Brosimum alicastrum Sw.) and Corn (Zea mays L.) starch. Scribe® paper was used as substrate or adherent. The CCD consisted of 36 experiments (including 12 central points). The second-order regression models of the response surface method, used to predict the response variables, exhibited a high correlation between the data obtained and the predicted data, and were thus considered reliable to optimize the mechanical properties for peel strength and shear strength of the Ramon starch adhesives. Starch content, hydrolyzing agent content and the cooking temperature of the adhesives proved to be the most significant factors affecting peel strength and shear strength of the adhesives of both the Ramon and corn starch. Moreover, the interactions of Starch-NaOH and Starch-Temperature were found to be the most significant in the adhesive properties in both adhesives. The mechanical properties (peel strength and shear strength) of both adhesives increased until reaching approximately their temperatures of gelatinization (T RAMON GEL = 83°C, T GEL CORN = 72°C). At higher temperatures, the mechanical properties of the adhesives diminished. The results of this study show that the adhesive prepared with the Ramon starch presents adhesive properties similar to those of an adhesive prepared with corn starch. This would imply that the Ramon starch is a viable alternative to substitute corn starch in industrial applications not relating to food production.