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Evaluation of the Impact on Manufacturing Temperature and Time in the Production Process of Bio-composites  

Park, Sang-Yong (Wood and Paper Science, School of Forest Resources, Chunbuk National University)
Han, Gyu-Seong (Wood and Paper Science, School of Forest Resources, Chunbuk National University)
Kim, Hee-Soo (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University)
Yang, Han-Seung (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University)
Kim, Hyun-Joong (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University)
Publication Information
Journal of the Korean Wood Science and Technology / v.33, no.1, 2005 , pp. 29-37 More about this Journal
Abstract
The main objective of this research was conducted to evaluate the impacts on the thermoplastic polymer which is a matrix polymer and the rice husk flour (RHF) which is a reinforcing filler relative to the manufacturing temperature and time when bio-composites were manufactured. In order to evaluate the impacts on the rice husk flour relative to the manufacturing temperature, the rice husk flour was persevered for 10 minutes to 2 hours period at $220^{\circ}C$ temperature which was then added with the polypropylene (PP) and low-density polyethylene (LDPE) to complete the manufacturing process of the bio-composites and measure the corresponding mechanical properties. As preserving time increased at $220^{\circ}C$, the tensile and impact strength were decreased due to the thermal degradation of the main components within the rice husk flour. The thermogravimetric analysis (TGA) was used to measure weight loss caused by the actual manufacturing temperature and the result was that the thermoplastic polymer had not scarcely occurred weight change, but there had been increasing rate of weight loss relative to time for the rice husk flour and the bio-composites under the consistent temperature of $220^{\circ}C$ for 2 hour time period. Therefore, the proper manufacturing temperature and time settings are significantly important features in order to prevent the reduction of mechanical properties which were induced throughout the manufacturing process under the high manufacturing temperature.
Keywords
Bio-Composites; rice husk flour; thermoplastic polymer; manufacturing temperature; thermal degradation; mechanical properties;
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