Sunflower seed cake as reinforcing filler in thermoplastic composites
Yazarlar (3)
Prof. Dr. Nadir Ayrılmış İstanbul Üniversitesi, Türkiye
Prof. Dr. Alperen KAYMAKCI İstanbul Üniversitesi, Türkiye
Prof. Dr. Ferhat Özdemir Kahramanmaraş Sütçü İmam Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Applied Polymer Science | ||
| Dergi ISSN | 0021-8995 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2012 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 26-11-2012 |
| Cilt / Sayı / Sayfa | 129 / 3 / 1170–1178 | DOI | 10.1002/app.38806 |
| Makale Linki | http://doi.wiley.com/10.1002/app.38806 | ||
| Özet |
| Dimensional stability, mechanical properties, and melting and crystallization behavior of polypropylene composites filled with sunflower seed cake (SSC) were investigated. Injection molded composites were prepared from the SSC flour and polypropylene with and without maleic anhydride‐grafted polypropylene (MAPP) at 30, 40, 50, and 60 wt % contents of the SSC flour. Twenty‐eight days thickness swelling and water absorption values of the specimens increased by 43 and 56% as the filler content increased from 30 to 60 wt %, respectively. The flexural modulus of the polypropylene composites increased from 3157 to 4363 MPa as the SSC flour increased from 30 to 60 wt %. The maximum flexural strength 38.4 MPa was observed for 40 wt % SSC flour filled specimens. However, further increment in the SCC flour decreased the flexural strength to 31.4 MPa. The tensile strength of the specimens decreased … |
| Anahtar Kelimeler |
| biomaterials | mechanical properties | recycling | swelling | thermoplastics |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 27 |
| Google Scholar | 28 |
| Google Scholar | 5 |