Thermal Properties of Olive Pomace Filled Linear Low Density Polyethylene Bio-Composites. Issue 11 (2nd November 2021)

• Record Type: Journal Article
• Authors: Banat, Raid; Al-Rawashdeh, Manal; Aljnaid, Malek
• Is Part Of: Journal of macromolecular science. Volume 60:Issue 11(2021)
• Page Start: 957
• Page End: 969
• Publication Date: 2021-11-02
• Subjects: bio-composite -- coupling agent -- linear low-density polyethylene -- olive pomace filler -- thermal properties; Polymerization -- Periodicals; Polymers -- Periodicals; 530.413
• DOI: 10.1080/00222348.2021.1923877
• Languages: English
• ISSNs: 0022-2348

Abstract

Abstract: 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 ( Tg ), melting temperature ( Tm ), enthalpy of fusion ( ΔHm ), crystallization temperature ( Tcryst . ), heat of crystallization ( ΔHcryst, ) and percent crystallinity ( Xc ) were extracted from the DSC results. The degradation behavior was extracted from the TGA. Tg value (–114 °C) was unaffected by the addition of both OPF and C. A sharp DSC Tm peak, around 125 °C, was observed with its position being dependent on both filler and C contents. The ΔHm 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.