A STUDY ON THE EFFECT OF DIFFERENT COMPATIBILIZERS ON MECHANICAL PROPERTIES OF WHEAT STRAW-LOW DENSITY POLYETHYLENE (LDPE) BIOCOMPOSITES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

REZAEI M.; TAJEDDIN B.; MOHAMMADI SANI A.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:2 (8) Page(s): 1-9

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

880

Download:

Cites:

Information Journal Paper

Title

A STUDY ON THE EFFECT OF DIFFERENT COMPATIBILIZERS ON MECHANICAL PROPERTIES OF WHEAT STRAW-LOW DENSITY POLYETHYLENE (LDPE) BIOCOMPOSITES

Author(s)

REZAEI M. | TAJEDDIN B. | MOHAMMADI SANI A. | Issue Writer Certificate

Keywords

BIOCOMPOSITEQ2

BIODEGRADABLEQ2

FOOD PACKAGINGQ1

WHEAT STRAWQ2

COMPATIBILIZERQ3

Abstract

In this study, a BIODEGRADABLE composite for FOOD PACKAGING application was produced. Low density polyethylene as matrix, lingo-cellulosic powder of WHEAT STRAW as filler, and MAPE (Maleic Anhydride Polyethylene) and PEG (Polyethylene Glycol 400 and 600) as COMPATIBILIZERs were used to preparation of these BIOCOMPOSITEs. Mechanical characteristics (tensile, three points flexural and impact tests) of samples were performed to produce the best compound regarding the COMPATIBILIZERs effect. Different weights of filler phase in levels: 70 to 30, 60 to 40, 50 to 50, and 40 to 60 % were used in the composite formulation. COMPATIBILIZERs were also applied in three levels of 0, 7, and 10 %. The results showed that the MAPE was the best COMPATIBILIZER as to improving the mechanical properties of the compounds. The type of COMPATIBILIZER is ineffective on the impact results. All composites were better than the control sample in the flexural tests.

Cites

No record.

References

No record.

Cite

APA: Copy

REZAEI, M., TAJEDDIN, B., & MOHAMMADI SANI, A.. (2011). A STUDY ON THE EFFECT OF DIFFERENT COMPATIBILIZERS ON MECHANICAL PROPERTIES OF WHEAT STRAW-LOW DENSITY POLYETHYLENE (LDPE) BIOCOMPOSITES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(2 (8)), 1-9. SID. https://sid.ir/paper/176590/en

Vancouver: Copy

REZAEI M., TAJEDDIN B., MOHAMMADI SANI A.. A STUDY ON THE EFFECT OF DIFFERENT COMPATIBILIZERS ON MECHANICAL PROPERTIES OF WHEAT STRAW-LOW DENSITY POLYETHYLENE (LDPE) BIOCOMPOSITES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(2 (8)):1-9. Available from: https://sid.ir/paper/176590/en

IEEE: Copy

M. REZAEI, B. TAJEDDIN, and A. MOHAMMADI SANI, “A STUDY ON THE EFFECT OF DIFFERENT COMPATIBILIZERS ON MECHANICAL PROPERTIES OF WHEAT STRAW-LOW DENSITY POLYETHYLENE (LDPE) BIOCOMPOSITES,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 2 (8), pp. 1–9, 2011, [Online]. Available: https://sid.ir/paper/176590/en

Related Journal Papers