Structural, thermal, rheological and mechanical properties of polypropylene/graphene nanoplatelets composites: Effect of particle size and melt mixing conditions

2017 ◽  
Vol 58 (11) ◽  
pp. 1937-1944 ◽  
Author(s):  
Quentin Beuguel ◽  
Alice Mija ◽  
Bruno Vergnes ◽  
Edith Peuvrel-Disdier
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Graphene Nanoplatelets ◽  
Mixing Conditions ◽  
Melt Mixing ◽  
Effect Of Particle Size

scholarly journals Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 276-284 ◽  
Author(s):  
Joseane Bressiani ◽  
Tatiana Oro ◽  
Paola Da Silva ◽  
Flávio Montenegro ◽  
Telma Bertolin ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Water Absorption ◽  
Whole Grain ◽  
Retention Capacity ◽  
Whole Wheat ◽  
Solvent Retention ◽  
Protein Properties ◽  
Negative Effect ◽  
Effect Of Particle Size

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.

Effect of particle size, fiber content, and surface treatment on the mechanical properties of maple-reinforced LLDPE produced by rotational molding

2020 ◽  
pp. 096739112091660
Author(s):  
Fatima Ezzahra Hanana ◽  
Denis Rodrigue
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Surface Treatment ◽  
Tensile Modulus ◽  
Complete Characterization ◽  
Fiber Content ◽  
Wood Fibers ◽  
Interface Quality ◽  
Effect Of Particle Size ◽  
The Impact

In this work, composites based on linear low-density polyethylene and maple wood fibers with and without surface treatment with maleated polyethylene (MAPE) were prepared by dry blending, followed by rotomolding to study the effect of particle size, fiber content, and surface treatment. From the samples produced, a complete characterization of the morphological and mechanical properties was performed. The results obtained showed that MAPE surface treatment improved the fiber–matrix interface quality, which improved the homogeneity, the thermal stability, and the mechanical properties of the composites. The results showed that the effect of particle size was significant as the tensile modulus increased by 7%, 40%, and 73% for 125–250, 250–355, and 355–500 µm at 30 wt% of maple fibers. The tensile strength also increased by 114% at the same fiber loading (30 wt%) when the particle size increased from 125–250 µm to 355–500 μm. Finally, the impact strength with 355–500 µm particles was 52% higher than for 125–250 µm particles at 30 wt%

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