Thermal Properties of Olive Pomace Filled Linear Low Density Polyethylene Bio-Composites
Differential scanning calorimetry (DSC) and thermo-gravimetric analysis (TGA) were performed to evaluate the influence of olive pomace flour (OPF) and a coupling agent (C) on linear low-density polyethylene (LLDPE) bio-composites. The glass transition temperature (T g ), melting temperature (T m ),...
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Published in | Journal of macromolecular science. Physics Vol. 60; no. 11; pp. 957 - 969 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
New York
Taylor & Francis
02.11.2021
Marcel Dekker, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | Differential scanning calorimetry (DSC) and thermo-gravimetric analysis (TGA) were performed to evaluate the influence of olive pomace flour (OPF) and a coupling agent (C) on linear low-density polyethylene (LLDPE) bio-composites. The glass transition temperature (T
g
), melting temperature (T
m
), enthalpy of fusion (ΔH
m
), crystallization temperature (T
cryst
.
), heat of crystallization (ΔH
cryst
,
) and percent crystallinity (X
c
) were extracted from the DSC results. The degradation behavior was extracted from the TGA. T
g
value (-114 °C) was unaffected by the addition of both OPF and C. A sharp DSC T
m
peak, around 125 °C, was observed with its position being dependent on both filler and C contents. The ΔH
m
for the filler at 40% content decreased slightly, from 132 J/g for 0% filler to 123 J/g. TGA showed that the thermal degradation of LLDPE in the composite became easier upon increasing the OPF filler and coupling agent. |
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ISSN: | 0022-2348 1525-609X |
DOI: | 10.1080/00222348.2021.1923877 |