Efecto del voltaje sobre las propiedades físicas y mecánicas de nanofibras de almidón de semilla de palta obtenida por electrohilado
No Thumbnail Available
Date
2024
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo de este estudio fue evaluar el efecto del voltaje sobre las propiedades físicas y
mecánicas de nanofibras de almidón de semilla de palta, obtenidas por la técnica de
electrohilado, para ello se extrajo el almión de la pepa de palta y se usó como polímero
sintético el alcohol polivinílico (PVA), se trabajaron soluciones de almidón al 0.5% y PVA
al 8% realizándose mezclas de almidón/PVA aplicando 3 voltajes a cada tratamiento,
realizándose un total de 12 tratamientos: T1 (0%/100%-14 kV), T2 (0%/100%-16 kV), T3
(0%/100%-17 kV), T4 (10%/90%-14 kV), T5 (10%/90%-16 kV), T6 (10%/90%-17 kV), T7
(20%/80%-14 kV), T8 (20%/80%-16 kV), T9 (20%/80%-17 kV), T10 (30%/70%-14 kV),
T11 (30%/70%-16 kV) y T12 (30%/70%-17 kV). Los parámetros de proceso y ambientales
se llevaron a cabo a una velocidad de flujo de 2 μL/min, distancia aguja/colector de 10 cm,
temperatura ambiente de 30 ± 0.6 °C y humedad relativa de 44 ± 0.6%. La morfología de las
nanofibras se evaluó mediante microscopia electrónica de barrido (SEM) y la elasticidad se
realizó en el equipo Texturómetro. Se encontró que el voltaje (14, 16 y 17 kV) aplicado
presentó efecto significativo sobre las propiedades físicas y mecánicas de nanofibras de
almidón de semilla de palta obtenida por electrohilado, para cada proporción de solución de
almidón: alcohol polivinílico empleado. De igual modo, las nanofibras obtenidas empleando
un voltaje de 14 kV y proporción de solución de almidón 10%/90%, presentaron forma
adecuada, tubular, lisa y libre de cuentas con diámetro de 0.24 ± 0.06 μm y una resistencia
mecánica de 40.45 ± 8.11%.
The objective of this study was to evaluate the effect of voltage on the physical and mechanical properties of avocado seed starch nanofibers obtained by the electrospinning technique, for this purpose the starch was extracted from the avocado seed and polyvinyl alcohol (PVA) was used as a synthetic polymer, 0.5% starch and 8% PVA solutions were used, making starch/PVA mixtures applying 3 voltages to each treatment, making a total of 12 treatments: T1 (0%/100%-14 kV), T2 (0%/100%-16 kV), T3 (0%/100%-17 kV), T4 (10%/90%-14 kV), T5 (10%/90%-16 kV), T6 (10%/90%-17 kV), T7 (20%/80%-14 kV), T8 (20%/80%-16 kV), T9 (20%/80%-17 kV), T10 (30%/70%-14 kV), T11 (30%/70%-16 kV) and T12 (30%/70%-17 kV). Process and environmental parameters were carried out at a flow rate of 2 μL/min, needle/collector distance of 10 cm, ambient temperature of 30 ± 0.6 °C and relative humidity of 44 ± 0.6%. The morphology of the nanofibers was evaluated by scanning electron microscopy (SEM) and the elasticity was performed on Texturometer equipment. It was found that the applied voltage (14, 16 and 17 kV) presented significant effect on the physical and mechanical properties of avocado seed starch nanofibers obtained by electrospinning, for each ratio of starch: polyvinyl alcohol solution used. Similarly, the nanofibers obtained using a voltage of 14 kV and starch solution ratio 10%/90%, presented adequate shape, tubular, smooth and free of beads with a diameter of 0.24 ± 0.06 μm and a mechanical strength of 40.45 ± 8.11%.
The objective of this study was to evaluate the effect of voltage on the physical and mechanical properties of avocado seed starch nanofibers obtained by the electrospinning technique, for this purpose the starch was extracted from the avocado seed and polyvinyl alcohol (PVA) was used as a synthetic polymer, 0.5% starch and 8% PVA solutions were used, making starch/PVA mixtures applying 3 voltages to each treatment, making a total of 12 treatments: T1 (0%/100%-14 kV), T2 (0%/100%-16 kV), T3 (0%/100%-17 kV), T4 (10%/90%-14 kV), T5 (10%/90%-16 kV), T6 (10%/90%-17 kV), T7 (20%/80%-14 kV), T8 (20%/80%-16 kV), T9 (20%/80%-17 kV), T10 (30%/70%-14 kV), T11 (30%/70%-16 kV) and T12 (30%/70%-17 kV). Process and environmental parameters were carried out at a flow rate of 2 μL/min, needle/collector distance of 10 cm, ambient temperature of 30 ± 0.6 °C and relative humidity of 44 ± 0.6%. The morphology of the nanofibers was evaluated by scanning electron microscopy (SEM) and the elasticity was performed on Texturometer equipment. It was found that the applied voltage (14, 16 and 17 kV) presented significant effect on the physical and mechanical properties of avocado seed starch nanofibers obtained by electrospinning, for each ratio of starch: polyvinyl alcohol solution used. Similarly, the nanofibers obtained using a voltage of 14 kV and starch solution ratio 10%/90%, presented adequate shape, tubular, smooth and free of beads with a diameter of 0.24 ± 0.06 μm and a mechanical strength of 40.45 ± 8.11%.
Description
Keywords
HUMANITIES and RELIGION::History and philosophy subjects::History subjects::History