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dc.contributor.authorAYRILMIŞ, NADİR
dc.contributor.authorKANAT, Gürdal
dc.contributor.authorÖZDEMİR, FERHAT
dc.contributor.authorKuzmin, Anton Michailovich
dc.date.accessioned2023-10-10T12:47:27Z
dc.date.available2023-10-10T12:47:27Z
dc.date.issued2023
dc.identifier.citationKuzmin A. M., AYRILMIŞ N., ÖZDEMİR F., KANAT G., "Effect of Content and Particle Size of Used Beverage Carton Pieces on the Properties of HDPE Composites", BIORESOURCES, cilt.18, sa.2, ss.2815-2825, 2023
dc.identifier.issn1930-2126
dc.identifier.othervv_1032021
dc.identifier.otherav_25f1b843-11ac-44bb-a115-39458a127017
dc.identifier.urihttp://hdl.handle.net/20.500.12627/190250
dc.identifier.urihttps://avesis.istanbul.edu.tr/api/publication/25f1b843-11ac-44bb-a115-39458a127017/file
dc.identifier.urihttps://doi.org/10.15376/biores.18.2.2815-2825
dc.description.abstractThis study investigated the tensile properties and thermal behavior of virgin and hot press molded HDPE composites filled with different particle size and content of used beverage cartons which were the Tetra Pak (R) cartons. The mechanical properties of the composites were positively influenced by particle size of the used beverage carton, such that the smallest particle size gave the highest tensile strength and tensile modulus. The tensile strength of the specimens decreased with increasing filler content (40 to 70 wt%), while the tensile modulus rose. Furthermore, the filler size and its content affected the thermal behavior of the specimens. Calorimetry analysis of composite specimens showed that melting temperature and enthalpy values of virgin HDPE and recycled-HDPE decreased with increasing Tetra Pak (R) content. In all composite groups produced by adding Tetra Pak (R), the degree of crystallinity decreased as a function of Tetra Pak (R) addition compared to the pure HDPE. Increasing particle size adversely affected the crystallization degree, which decreased with increasing particle size while the HDPE maintained its crystalline form. As for the recycled-HDPE composites, the degree of crystallization was reduced by increasing the Tetra Pak (R) content, but this was still noticeably higher than that of the HDPE.
dc.language.isoeng
dc.subjectGenel Malzeme Bilimi
dc.subjectMALZEME BİLİMİ, KAĞIT & AHŞAP
dc.subjectMalzeme Bilimi
dc.subjectMühendislik, Bilişim ve Teknoloji (ENG)
dc.subjectMühendislik ve Teknoloji
dc.subjectFizik Bilimleri
dc.titleEffect of Content and Particle Size of Used Beverage Carton Pieces on the Properties of HDPE Composites
dc.typeMakale
dc.relation.journalBIORESOURCES
dc.contributor.departmentMordovian State University , ,
dc.identifier.volume18
dc.identifier.issue2
dc.identifier.startpage2815
dc.identifier.endpage2825
dc.contributor.firstauthorID4312591


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