• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Conference on Mathematics, Engineering and Industrial Applications >Preparation and Tensile Properties of Linear Low Density Polyethylene / Rambutan Peels (Nephelium chryseum Blum.) Flour Blends
【24h】

Preparation and Tensile Properties of Linear Low Density Polyethylene / Rambutan Peels (Nephelium chryseum Blum.) Flour Blends

机译：线性低密度聚乙烯/红霉果皮（Nephelium Chryseum Blum.）面粉混合物的制备及拉伸性能

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low-density polyethylene (LLDPE). LLDPE/RPF blends were prepared by using internal mixer (brabender) at 160 °C with the flour content ranged from 0 to 15 wt%. The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The highest tensile strength was observed for pure LLDPE while the tensile strength LLDPE/RPF decreased gradually with the addition of rambutan peels flour content from 0% to 15%. Young's modulus of 63 μm to 250 μm rambutan peels blends with LLDPE with the fiber loading of 0 - 15 wt% increased with increasing fiber loading.
机译：研究了红霉（RPF）含量对填充用红霉果皮粉的线性低密度聚乙烯的拉伸性能的影响。 RPF与线性低密度聚乙烯（LLDPE）熔化混合。通过在160℃下使用内部混合器（Brabender）制备LLDPE / RPF共混物，面粉含量为0至15wt％。根据ASTM D638使用通用试验机（UTM）测试拉伸性能。对于纯LLDPE观察到最高的拉伸强度，而抗拉强度LLDPE / RPF逐渐降低，加入红霉果皮粉含量为0％至15％。杨氏模量为63μm至250μm的红霉果皮与LLDPE混合，随着纤维负载的增加而增加，0-15wt％的纤维负载增加。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号