Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging

Table 3

Thermal properties of konjac flour specimen compared with the commercial biodegradable specimen.

Sample	First stage		Second stage
	(°C)	Weight loss (%)	(°C)	Weight loss (%)
KF	250.3	18.68	295.9	39.45
KF/MCC5	249.7	17.78	295.0	41.18
KF/MCC10	251.3	18.04	297.1	41.38
KF/MCC15	251.5	16.91	297.3	42.87
KF/MCC20	251.6	17.21	300.6	43.04
CB	69.5	6.05	357.4	80.59

: maximum degradation temperature.