Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay

In this study, effects of the flour of cellulosic shell of Pistachio and nanoclay loading on the physical and mechanical properties of wood plastic composite were investigated. Hence, flour of cellulosic shell of Pistachio, in levels of 30, 40 and 50 and Nano clay of cloisite 15A in three levels (0,...

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Autores principales:	ایمان کاریان, Asghar Tabei, Arash Farajpoor Roodsari
Formato:	article
Lenguaje:	FA
Publicado:	Regional Information Center for Science and Technology (RICeST) 2014
Materias:	nanocomposite Flour Of Pistachio Shell Corn starch Forestry SD1-669.5
Acceso en línea:	https://doaj.org/article/8596a376f5de49e9a608dc53c0cb456c
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spelling	oai:doaj.org-article:8596a376f5de49e9a608dc53c0cb456c2021-12-02T09:26:01ZInvestigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay1735-09132383-112X10.22092/ijwpr.2014.4910https://doaj.org/article/8596a376f5de49e9a608dc53c0cb456c2014-03-01T00:00:00Zhttp://ijwpr.areeo.ac.ir/article_4910_634974e7ec39078b9d40122df513f673.pdfhttps://doaj.org/toc/1735-0913https://doaj.org/toc/2383-112XIn this study, effects of the flour of cellulosic shell of Pistachio and nanoclay loading on the physical and mechanical properties of wood plastic composite were investigated. Hence, flour of cellulosic shell of Pistachio, in levels of 30, 40 and 50 and Nano clay of cloisite 15A in three levels (0, 3 and 5%) was mixed with Corn starch polymer. Samples were made with a laboratory twin-screw extruder and then injection molding. The heating temperature proﬁle and rotational speed of the screws were set at 180–170–160–160 oC and 60 rpm, respectively. Mechanical properties including tensile and flexural properties as well as notched impact strength and physical properties including water absorption and thickness swelling were measured. The results showed that flexural and tensile strength, water absorption of the samples increased as the flour content increased from 30 to 50% (w/w), but tensile modulus, notched impact resistance and thickness swelling decreased. Furthermore, tensile modulus increased as the Nannoclay content increased from 0 to 5% (w/w). Besides, Flexural and tensile strength, Flexural modulus, notched impact resistance increased as Nannoclay content increased from 0 to 3% (w/w). beyond this limit (to 5% (w/w)), they decreased.Water absorption and thickness swelling of the samples decreased as the Nannoclay content increased from 0 to 5% (w/w).ایمان کاریانAsghar TabeiArash Farajpoor RoodsariRegional Information Center for Science and Technology (RICeST)articlenanocompositeFlour Of Pistachio ShellCorn starchForestrySD1-669.5FAتحقیقات علوم چوب و کاغذ ایران, Vol 29, Iss 1, Pp 142-155 (2014)
institution	DOAJ
collection	DOAJ
language	FA
topic	nanocomposite Flour Of Pistachio Shell Corn starch Forestry SD1-669.5
spellingShingle	nanocomposite Flour Of Pistachio Shell Corn starch Forestry SD1-669.5 ایمان کاریان Asghar Tabei Arash Farajpoor Roodsari Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
description	In this study, effects of the flour of cellulosic shell of Pistachio and nanoclay loading on the physical and mechanical properties of wood plastic composite were investigated. Hence, flour of cellulosic shell of Pistachio, in levels of 30, 40 and 50 and Nano clay of cloisite 15A in three levels (0, 3 and 5%) was mixed with Corn starch polymer. Samples were made with a laboratory twin-screw extruder and then injection molding. The heating temperature proﬁle and rotational speed of the screws were set at 180–170–160–160 oC and 60 rpm, respectively. Mechanical properties including tensile and flexural properties as well as notched impact strength and physical properties including water absorption and thickness swelling were measured. The results showed that flexural and tensile strength, water absorption of the samples increased as the flour content increased from 30 to 50% (w/w), but tensile modulus, notched impact resistance and thickness swelling decreased. Furthermore, tensile modulus increased as the Nannoclay content increased from 0 to 5% (w/w). Besides, Flexural and tensile strength, Flexural modulus, notched impact resistance increased as Nannoclay content increased from 0 to 3% (w/w). beyond this limit (to 5% (w/w)), they decreased.Water absorption and thickness swelling of the samples decreased as the Nannoclay content increased from 0 to 5% (w/w).
format	article
author	ایمان کاریان Asghar Tabei Arash Farajpoor Roodsari
author_facet	ایمان کاریان Asghar Tabei Arash Farajpoor Roodsari
author_sort	ایمان کاریان
title	Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
title_short	Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
title_full	Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
title_fullStr	Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
title_full_unstemmed	Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay
title_sort	investigation on physical and mechanical properties of nanocomposites made from flour of pistachio shell/ corn starch/ nanoclay
publisher	Regional Information Center for Science and Technology (RICeST)
publishDate	2014
url	https://doaj.org/article/8596a376f5de49e9a608dc53c0cb456c
work_keys_str_mv	AT ạymạnḵạryạn investigationonphysicalandmechanicalpropertiesofnanocompositesmadefromflourofpistachioshellcornstarchnanoclay AT asghartabei investigationonphysicalandmechanicalpropertiesofnanocompositesmadefromflourofpistachioshellcornstarchnanoclay AT arashfarajpoorroodsari investigationonphysicalandmechanicalpropertiesofnanocompositesmadefromflourofpistachioshellcornstarchnanoclay
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Investigation on Physical and Mechanical Properties of Nanocomposites Made From Flour Of Pistachio Shell/ Corn Starch/ Nanoclay

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