Green composites of PLA with micropowders derived from agricultural by-products such as oat husks, cocoa shells, and apple solids that remain after pressing have been prepared by melt mixing. The thermal and mechanical properties of the compositions as well as the influence of matrix crystallization and plasticization with poly(propylene glycol) have been studied. All fillers nucleated PLA crystallization and decreased the cold-crystallization temperature. They also affected the mechanical properties of the compositions, increasing the modulus of elasticity but decreasing the elongation at break and tensile impact strength although with few exceptions. Plasticization of the PLA matrix improved the ductility of the composites.
Mechanical and Thermal Properties of Green Polylactide Composites with Natural Fillers
M Pracella;
2008
Abstract
Green composites of PLA with micropowders derived from agricultural by-products such as oat husks, cocoa shells, and apple solids that remain after pressing have been prepared by melt mixing. The thermal and mechanical properties of the compositions as well as the influence of matrix crystallization and plasticization with poly(propylene glycol) have been studied. All fillers nucleated PLA crystallization and decreased the cold-crystallization temperature. They also affected the mechanical properties of the compositions, increasing the modulus of elasticity but decreasing the elongation at break and tensile impact strength although with few exceptions. Plasticization of the PLA matrix improved the ductility of the composites.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
