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首页> 外文期刊>Journal of natural fibers >Morphology of the Bagasse Fibers Obtained from the Elaboration Process of Mezcal and Effects on Their Tensile Properties
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Morphology of the Bagasse Fibers Obtained from the Elaboration Process of Mezcal and Effects on Their Tensile Properties

机译：Mezcal加工过程中获得的甘蔗渣纤维的形态及其对拉伸性能的影响

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摘要

The morphology of the cross-section and longitudinal-section of bagasse fibers of Agave angustifolia Haw from the elaboration process of mezcal were investigated and tensile tests were performed in function of the diameter (0.20-0.79 mm), gauge length (10, 15 and 20 mm) and strain rate (5-50 mm/min). The cross-section of the fibers is ribbon-shape like with dislocations and the longitudinal section has mechanical damage in its surface. The ultimate tensile strength (14.83-86.51 MPa) and Young's modulus (0.20-1.26 GPa) are influenced by the diameter and the strain rate, while the strain at failure (16-26%) is influenced by the gauge length. These results are discussed in light of information on relationship between morphology and tensile properties of natural fibers and possible effects of the elaboration process of mezcal.
机译：研究了龙舌兰加工过程中龙舌兰纤维的蔗渣纤维横截面和纵向的形态，并进行了直径（0.20-0.79 mm），标距（10、15和15）的拉伸试验。 20毫米）和应变率（5-50毫米/分钟）。纤维的横截面是带状的带状，纵向部分的表面有机械损伤。极限拉伸强度（14.83-86.51 MPa）和杨氏模量（0.20-1.26 GPa）受直径和应变率的影响，而破坏时的应变（16-26％）受标距的影响。根据有关天然纤维的形态与拉伸性能之间的关系以及梅斯卡尔的精细加工过程的可能影响的信息，讨论了这些结果。

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