International Fiber and Polymer Research Symposium

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Home / 15th International Fiber and Polymer Research Symposium

Melt spinning of polylactic acid/thermoplastic starch blend fibers: a brief review

Authors :

Mohammad Ali Tavanaie¹ Ümit Hallis Erdoğan²

1- Amirkabir University of Technology, Tehran, Iran 2- Dokuz Eylül Üniversitesi

Keywords :

Polylactic acid fibers،thermoplastic starch،polymer blending،melt spinning،biodegradability

Abstract :

Polylactic acid fiber is one of the most important biodegradable thermoplastic fibers due to its mechanical properties, biodegradability, and thermoplastic processability. But compared to many biodegradable plastics, this fiber has disadvantages that include such a low rate of degradation, a comparatively high cost, and a high brittleness. Consequently, improving biodegradability and decreasing production costs for polylactic acid fiber can be achieved through the development of suitable and technologically feasible ways, which can also help to increase the growth and consumption of these fiber products. Polymer blending is one of the approved and widely used techniques in the plastics and polymers industry to enhance characteristics or lower costs of production. One of the latest and widely used methods to reduce production costs and increase the biodegradability of polylactic acid polymer is blending this polymer with thermoplastic starch. However, the melt spinning of fine to medium denier polylactic acid and thermoplastic starch fiber has still shown some challenges due to the thermal degradability of thermoplastic starch and the microstructural variations between the two polymer compositions. This article presents the findings of latest studies on melt spinning of polylactic acid and thermoplastic starch fibers, along with the benefits and drawbacks of each method. In order to improve the results of melt spinning of this fiber, it has also been discussed how to choose an appropriate starch source and essential additives during the thermoplasticization process of starch.