**2.1.2 Termoplastic cassava flour**

Cassava flour can be a thermoplastic material through the disruption of the molecular chains under specific conditions of temperature and presence of plasticizer (Rahman and Brazel, 2004, Martinez et al., 2007), so the TCF (Thermoplastic Cassava Flour) could become one of the important raw materials in the development of biodegradable plastics.

Several studies report the use of glycerol as a plasticizer in TCF (Ma, Yu & Wang, 2008; Ma et al, 2009; Chang et al, 2010), however the use of such TCF in the development of biodegradable materials has been limited due to problems associated with poor viability in the market, poor processability, low strength, low stability to humidity and retrogradation. For that, there have been implementing strategies to minimize these characteristics. Among them is the chemical modification of the flour (crosslinking and esterification) and TCF mixture with other polymers and biodegradable polyesters. However the industry has found a less expensive and more environmentally friendly through the use of natural fibers (Curvelo, Carvalho & Agnelli, 2001; Oksman, Skrifvars & Selin, 2003; Guan & Hanna, 2004; Avella et al, 2005; Ma, Yu & Kennedy, 2005; Teixeira et al, 2009). They have desirable characteristics such as low density, low cost, biodegradability, non-abrasive, good ductility and thermal properties (Wambua, Ivens & Verpoest, 2003; Martins et al, 2009), besides acting as a reinforcing material due to the strong bond that develops between the fibermatrix interface due to the chemical similarity of starch in the flour and cellulose fibers (Luna, Villa & Velasco, 2009).

Within this area several studies indicate that when natural fibers are mixed with the TCF, improve mechanical properties (Lee & Wang, 2006; Martinez et al, 2007; Nair, Wang & Hurley, 2010). Other studies such as Carvalho and others (2005) investigated the influence of

In Latin America and other continents, cassava flour is sold primarily as a potential substitute for cereal flours (wheat and sorghum) in the field of baking (Shittu et al, 2008, Benitez et al, 2008). However, cassava flour has cyanogenic content (specific processing technology) that limit their applications in this niche market, because the standards set in

It is possible to develop higher value-added products based on cassava flour in order to expand production and processing and open new markets, promoting the establishment of rural industries and providing the opportunity to expand the income of small farmers

The probability that cassava flour can increase its demand in industrial applications such as adhesives plant, plywood, corrugated cardboard, thread cones, packaging materials, among others, is very high, due to environmental concerns that have emerged in recent decades, not only in Colombia, but also globally, so it requires implementation in the various products of renewable materials, cassava flour being one of the alternatives with great prospects in this area (Ceballos, 2002). However, the materials sector based on cassava flour

Cassava flour can be a thermoplastic material through the disruption of the molecular chains under specific conditions of temperature and presence of plasticizer (Rahman and Brazel, 2004, Martinez et al., 2007), so the TCF (Thermoplastic Cassava Flour) could become

Several studies report the use of glycerol as a plasticizer in TCF (Ma, Yu & Wang, 2008; Ma et al, 2009; Chang et al, 2010), however the use of such TCF in the development of biodegradable materials has been limited due to problems associated with poor viability in the market, poor processability, low strength, low stability to humidity and retrogradation. For that, there have been implementing strategies to minimize these characteristics. Among them is the chemical modification of the flour (crosslinking and esterification) and TCF mixture with other polymers and biodegradable polyesters. However the industry has found a less expensive and more environmentally friendly through the use of natural fibers (Curvelo, Carvalho & Agnelli, 2001; Oksman, Skrifvars & Selin, 2003; Guan & Hanna, 2004; Avella et al, 2005; Ma, Yu & Kennedy, 2005; Teixeira et al, 2009). They have desirable characteristics such as low density, low cost, biodegradability, non-abrasive, good ductility and thermal properties (Wambua, Ivens & Verpoest, 2003; Martins et al, 2009), besides acting as a reinforcing material due to the strong bond that develops between the fibermatrix interface due to the chemical similarity of starch in the flour and cellulose fibers

Within this area several studies indicate that when natural fibers are mixed with the TCF, improve mechanical properties (Lee & Wang, 2006; Martinez et al, 2007; Nair, Wang & Hurley, 2010). Other studies such as Carvalho and others (2005) investigated the influence of

one of the important raw materials in the development of biodegradable plastics.

these components in relation to human consumption (Ceballos, 2002).

is unexplored and little known in the market for this power plant.

**2.1.1 Aplications** 

(Garcia et al, 2005).

**2.1.2 Termoplastic cassava flour** 

(Luna, Villa & Velasco, 2009).

plasticizer (glycerol) and fiber (cellulose) in TCF, finding that the use of plasticizer, significantly reduced the degradation of starch, while that the increase in fiber content, increased it.

There are few investigations made in TCF biodegradable packaging. At the international level have been evaluated physical and chemical properties of varieties of cassava flour for different applications, however, in the field of biocomposites studies are scarce. Researchers in Ghana, concluded that 31 varieties of cassava studied should not be wasted by their low quality cooking or high cyanogenic, however recommend its use in industrial applications such as extraction of starch and/or flour, sugar production, adhesives, among others (Aryee et al, 2006). In Nigeria, a study on the effect of type of material (pellets and cassava flour) and drying method (solar-oven) of material on the yield and physicochemical properties of starch in these materials and found that drying oven yielded the most appropriate results (Olomo & Ajibola, 2003). Venezuelan authors studied the effects of heat treatments on cassava meal, finding that pre-gelatinized flour decreased the tendency to retrogradation, consistency and rate of absorption and suggested the use of these conventional products and new product development (Pérez et al, 2007).
