and mechanical properties of the LDPE-TPCS blends and nanocomposites was performed by means of adaptive neuro-fuzzy inference system (ANFIS). The results of melt flow index (MFI) of the blends showed that with increase in starch content, the MFI value of all the blends decreased. The rheological measurements indicated that as shear rate increased; the apparent viscosity of the blends decreased so, the samples showed shear thining behavior. Also, increase in apparent viscosity with increase in starch content was observed. Reduction in MFI values of nanocomposites with increase in amount of nanoparticles was achieved. These nanocomposites indicated pseudoplastic behavior and when nanoparticles content increased, the apparent viscosity of the composites increased. Sccaning electron micrographs (SEM) of the blends showed improvement in dispersion of starch particles in the LDPE matrix and increase in interfacial adhesion between phases in the presence of PE-g-MA. X-ray diffraction of nanocomposites showed with increase in cloisite®15A content, the diffraction peek was transferred to lower angles and as a result layer distance of nanoparticles was increased. Also, the XRD results indicated that intercalated structure was achieved in all the nanocomposites. The mechanical properties, such as ultimate tensile strength, elongation at break, Young’s modulus and relative impact strength of the blends reduced as the starch content increased. However, as evidenced by standard test method of PE plastics, the compatibilized blends containing 25 wt. % TPCS have required mechanical properties to produce disposable packaging plastics. Also, increment in ultimate tensile strength and Young’s modulus, and decrement in elongation at break and relative impact strength of the nanocomposites were achieved with increase in the content of cloisite®15A. However, the best properties was observed by adding 1phr cloisite®15A nanoparticles. The water absorption of the blend increased with increase in both the starch content and time. The effective diffusion coefficient of the blends increased with increase in starch content. The results of water absorption of the nanocomposites showed that these samples had lower water absorption values rather than the best compatibilized blend as a reference. Also, the water absorption values of the nanocomposites and subsequently the effective diffusion coefficient of them decreased as nanoparticles content increased. The results of modeling showed that there was good relation between experimental values and predicted results from ANFIS model. This model could use to predict rheological and mechanical properties of the LDPE-TPCS blends and nanocomposites in the extrusion process. Keywords: LDPE, Starch, Blend, Rheological properties, Mechanical Properties, Water Absorption