Thermo-mechanical properties and creep modelling of wine lees filled Polyamide 11 (PA11) and Polybutylene succinate (PBS) bio-composites

Nanni, A.; Messori, M.

doi:10.1016/j.compscitech.2019.107974

Solid wine wastes named wine lees (WL) have been mixed in different percentages (10, 20 and 40 phr) within Polyamide 11 (PA11) and Polybutylene Succinate (PBS) by twin-screw extrusion. Reactive extrusion has been also tested using 3-methacryloxypropyltrimethoxysilane tested as coupling agent. The obtained bio-composites have been characterized from a thermal (DSC, TGA, HDT), rheological (MFR), mechanical (tensile test) and thermo-mechanical (DMA, creep test) point of view. Micro-mechanics models of Voigt, Halpin-Tsai and Pukanszky have been fitted on tensile properties data meanwhile the creep behavior has been modeled and described through the models of Burger, Kohlrausch-Williams-Watts and Findley.

Thermo-mechanical properties and creep modelling of wine lees filled Polyamide 11 (PA11) and Polybutylene succinate (PBS) bio-composites / Nanni, A.; Messori, M.. - In: COMPOSITES SCIENCE AND TECHNOLOGY. - ISSN 0266-3538. - ELETTRONICO. - 188(2020), p. 107974.

Titolo:	Thermo-mechanical properties and creep modelling of wine lees filled Polyamide 11 (PA11) and Polybutylene succinate (PBS) bio-composites
Autori:	Nanni A. MESSORI, MASSIMO mostra contributor esterni nascondi contributor esterni
Data di pubblicazione:	2020
Rivista:	COMPOSITES SCIENCE AND TECHNOLOGY
Digital Object Identifier (DOI):	http://dx.doi.org/10.1016/j.compscitech.2019.107974
Appare nelle tipologie:	1.1 Articolo in rivista

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http://hdl.handle.net/11583/2878973

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