Published December 5, 2005 | Version v1
Journal article

Corn gluten meal as a biodegradable matrix material in wood fibre reinforced composites

  • 1. Department of Materials and Process Engineering, University of Waikato, Private Bag 3105, Hamilton (New Zealand)

Description

This study was undertaken to investigate corn gluten meal (CGM) as a biodegradable matrix material for wood fibre reinforced composites. CGM was used alone, as well as hybridized with polypropylene, and reinforced with radiata pine (Pinus Radiata) fibre using a twin-screw extruder followed by injection moulding. Tensile testing, scanning electron microscopy and differential scanning calorimetry were carried out to assess the composites. For composites from CGM and wood fibres, extrusion was carried out with the aid of the following plasticizers: octanoic acid, glycerol, polyethylene glycol and water. Windows of processability for the different plasticizers were obtained for all plasticizers. These were found to lie between 20 and 50 wt.% of plasticizer with a maximum of approximately 20% wood fibre reinforcement. The best mechanical properties were obtained with a matrix containing 10 wt.% octanoic acid and 30 wt.% water, which gave a tensile strength and Young's modulus of 18.7 MPa and 4 GPa, respectively. Hybrid matrix composites were compounded with a maleated polypropylene coupling agent and benzoyl peroxide as a cross-linking agent. The highest tensile strength and Young's modulus obtained from hybrid matrix composites were 36.9 MPa and 5.8 GPa with 50 wt.% fibre

Additional details

Identifiers

DOI
10.1016/j.msea.2005.08.015;
PII
S0921-5093(05)00950-0;

Publishing Information

Journal Title
Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
Journal Volume
412
Journal Issue
1-2
Journal Page Range
p. 7-11
ISSN
0921-5093
CODEN
MSAPE3

Conference

Title
International conference on recent advances in composite materials
Dates
17-19 Dec 2004
Place
Varanasi (India)

Optional Information

Copyright
Copyright (c) 2005 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.