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dc.contributor.authorEshghi, Ayoub
dc.contributor.authorAyrilmis, Nadir
dc.contributor.authorKhademieslam, Habibollah
dc.contributor.authorHosseinihashemi, Seyyed Khalil
dc.date.accessioned2021-03-05T09:09:36Z
dc.date.available2021-03-05T09:09:36Z
dc.date.issued2016
dc.identifier.citationHosseinihashemi S. K. , Eshghi A., Ayrilmis N., Khademieslam H., "Thermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite", BIORESOURCES, cilt.11, ss.6768-6779, 2016
dc.identifier.issn1930-2126
dc.identifier.othervv_1032021
dc.identifier.otherav_9c93a8a2-8bbd-47fd-a39b-6d49d0d11733
dc.identifier.urihttp://hdl.handle.net/20.500.12627/105204
dc.identifier.urihttps://doi.org/10.15376/biores.11.3.6768-6779
dc.description.abstractThe main objective of this research was to study the potential uses of almond shell flour (ASF) in the production of thermoplastic composites containing montmorillonite (MMT). Thirty, 35, and 40 wt% ASF was used, and 2.0 wt% maleic anhydride-grafted polypropylene was used as the compatibilizer. Two levels of MMT nanoclay, 2.5 and 5.0 wt%, were mixed with polypropylene (PP). The effects of MMT on the thermal properties of the blended composites were evaluated using thermogravimetric analysis (TGA), morphological characterization, scanning electron microscopy (SEM), and X-ray diffraction (XRD). The XRD data showed that the relative intercalation of the composites with 2.5 wt% MMT was higher than that of the 5.0 wt% nanoclay composites. The TGA results indicated that by increasing the MMT percentage, the degradation temperature and the thermal stability were enhanced. The MMT exhibited better dispersion in the clay layers of the polymer-matrix composites when increased from 2.5 to 5.0 wt%, and at the 5.0 wt% MMT loading, the size of MMT became larger. The total weight loss of the ASF/PP/MMT composite decreased as the filler content increased, and the thermal stability increased as the MMT content increased.
dc.language.isoeng
dc.subjectMALZEME BİLİMİ, KAĞIT & AHŞAP
dc.subjectMalzeme Bilimi
dc.subjectMühendislik, Bilişim ve Teknoloji (ENG)
dc.subjectMühendislik ve Teknoloji
dc.titleThermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite
dc.typeMakale
dc.relation.journalBIORESOURCES
dc.contributor.departmentIslamic Azad University , ,
dc.identifier.volume11
dc.identifier.issue3
dc.identifier.startpage6768
dc.identifier.endpage6779
dc.contributor.firstauthorID234091


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