甘油对椰油饼增强聚乳酸性能的影响

IF 1.1 4区工程技术 Q4 POLYMER SCIENCE Polimery Pub Date : 2022-02-24 DOI:10.14314/polimery.2022.2.2

Sachin Sumathy Raj, Thiruvasagam Chellapandian, Balakrishnan Nanjappan

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引用次数: 1

摘要

研究了添加10-25 wt%椰子油蛋糕(COC)对聚乳酸(PLA)性能的影响。PLA/COC(80/20)复合材料的力学性能和热稳定性均优于PLA。甘油用作增塑剂进一步改善了拉伸和弯曲机械性能，以及冲击强度和抑制噪声的能力。

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Effect of glycerol on the properties of coconut oil cake reinforced poly(lactic acid)

The effect of the addition of 10-25 wt% coconut oil cake (COC) on the properties of poly (lactic acid) (PLA) was studied. PLA/COC (80/20) composite showed better mechanical properties and higher thermal stability than PLA. Glycerol used as a plasticizer further improved tensile and flexural mechanical properties, as well as the impact strength and the ability to suppress noise.

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来源期刊

Polimery Materials Science-Polymers and Plastics

CiteScore

2.90

自引率

6.20%

发文量

审稿时长

1 months

期刊介绍： The "Polimery" journal, of international circulation, is publishing peerreviewed scientific and technical research papers covering polymer science and technology in the field of polymers, rubbers, chemical fibres and paints. The range of topics covered are raw materials, polymer synthesis, processing and applications of polymers. Apart from scientific and technical research papers the monthly includes technical and commercial information such as reports from fairs and exhibitions as well as home, world and technical news. “Polimery "- an international journal covering the following topics: polymers, rubber, chemical fibres and paints. The Journal is addressed to scientists, managers and engineering staff of universities, Polish Academy of Sciences, R&D institutions, industry, specializing in polymer chemistry, physical chemistry, technology and processing. “Polimery” publishes original, reviewed research, scientific and technology papers in the field of polymer synthesis, analysis, technology and modification, processing, properties, applications and recycling.