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Mechanical and Thermal Properties of Green Polylactide Composites with Natural Fillers
Author(s) -
Lezak Emil,
Kulinski Zbigniew,
Masirek Robert,
Piorkowska Ewa,
Pracella Mariano,
Gadzinowska Krystyna
Publication year - 2008
Publication title -
macromolecular bioscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.924
H-Index - 105
eISSN - 1616-5195
pISSN - 1616-5187
DOI - 10.1002/mabi.200800040
Subject(s) - composite material , materials science , crystallization , ultimate tensile strength , plasticizer , elongation , young's modulus , husk , izod impact strength test , pressing , chemical engineering , botany , biology , engineering
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 composites, including the effect 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.