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

H. S. Kim, S. W. Choi, B. H. Lee, S. Kim, H. J. Kim, C. W. Cho, D. Cho

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)821-827
Number of pages7
JournalJournal of Thermal Analysis and Calorimetry
Volume89
Issue number3
DOIs
Publication statusPublished - 2007 Sep

All Science Journal Classification (ASJC) codes

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

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