Morphology of the Bagasse Fibers Obtained from the Elaboration Process of Mezcal and Effects on Their Tensile Properties

• Published in: Journal of natural fibers Vol. 14; no. 2; pp. 250 - 261
• Main Authors: Cortés-Martínez, Carlos Inocencio, García-Méndez, Rey Fernando
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.01.2017; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Agave; Agave angustifolia Haw; Alloys; Bagasse; Cross sections; diameter; Dislocations; Fibers; Gages; gauge length; Gauges; lignocellulosic fiber; Mechanical properties; mechanical strength; Modulus of elasticity; Morphology; Strain rate; Tensile properties; Tensile strength; Tensile tests; Ultimate tensile strength; 假菠萝麻; 力学强度; 应变速率; 木质纤维素纤维; 标距长度
• ISSN: 1544-0478; 1544-046X
• DOI: 10.1080/15440478.2016.1193089

The morphology of the cross-section and longitudinal-section of bagasse fibers of Agave angustifolia Haw from the elaboration process of mezcal were investigated and tensile tests were performed in function of the diameter (0.20-0.79 mm), gauge length (10, 15 and 20 mm) and strain rate (5-50 mm/min). The cross-section of the fibers is ribbon-shape like with dislocations and the longitudinal section has mechanical damage in its surface. The ultimate tensile strength (14.83-86.51 MPa) and Young's modulus (0.20-1.26 GPa) are influenced by the diameter and the strain rate, while the strain at failure (16-26%) is influenced by the gauge length. These results are discussed in light of information on relationship between morphology and tensile properties of natural fibers and possible effects of the elaboration process of mezcal.