Thermal properties of bio flour-filled polypropylene bio-composites with different pozzolan contents

Abstract

In this study, the thermal properties of bio-flour-filled, polypropylene (PP) bio-composites with different pozzolan contents were investigated. With increasing pozzolan content, the thermal stability, 5% mass loss temperature and derivative thermogravimetric curve (DTGmax) temperatures of the bio-composites slightly increased. The coefficient of thermal expansion (CTE) and thermal expansion of the bio-composites decreased as the pozzolan content increased. The glass transition temperature (T g), melting temperature (T m) and percentage of crystallinity (X c) of the bio-composites were not significantly changed. The thermal stability, thermal expansion and X c of the maleic anhydride-grafted PP (MAPP)-treated bio-composites were much higher than those of non-treated bio-composites at 1% pozzolan content due to enhanced interfacial adhesion. X-ray diffraction (XRD) analysis confirmed the crystallinity of pozzolan-added bio-composites. From these results, we concluded that the addition of pozzolan in the bio-composites was an effective method for enhancing the thermal stability and thermal expansion.

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Correspondence to H. -J. Kim.

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Kim, H.S., Choi, S.W., Lee, B.H. et al. Thermal properties of bio flour-filled polypropylene bio-composites with different pozzolan contents. J Therm Anal Calorim 89, 821–827 (2007). https://doi.org/10.1007/s10973-006-7941-3

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Keywords

  • bio-composites
  • bio-flour
  • pozzolan
  • thermal properties
  • thermomechanical properties
  • X-ray diffraction (XRD)