Crystallinity and Influence of Citric Acid as a Compatibilizer in Low Density Polyethylene/Jackfruit Seed Flour Blends

摘要

The properties of blends made from low density polyethylene (LDPE) with various concentration of jackfruit seeds flour (JSF) with the presence of citric acid (CA) were investigated. The JSF content was varied from 0 to 20 wt%. The JSF were blended with LDPE by using an internal mixer (Brabender) at a temperature of 150°C. The test was carried out by using differential scanning calorimetry (DSC), with heating temperature of 10°C/min. The crystallinity had improved with the presence of CA. However, the crystallinity slightly reduced with the increasing JSF content and further increased with the presence of CA.