Mechanical and Thermal Properties of Green Polylactide Composites with Natural Fillers
作者： Emil Lezak , Zbigniew Kulinski , Robert Masirek , Ewa Piorkowska , Mariano Pracella
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摘要: 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 mechanical properties the composites, including effect matrix crystallization plasticization poly(propylene glycol), studied. All fillers nucleated decreased cold-crystallization temperature. They also affected compositions, increasing modulus elasticity but decreasing elongation at break tensile impact strength although few exceptions. Plasticization improved ductility composites.
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