Evaluation of the thermal, mechanical and dynamic mechanical characteristics of modified graphite nanoplatelets and graphene oxide high-density polyethylene composites

Lin, Senshang; Anwer, Muhammad A.S.; Zhou, Yannan; Sinha, Apoorv; Carson, Luke; Naguib, Hani E.

doi:10.1016/j.compositesb.2017.08.010

Cited by 55 publications

(35 citation statements)

References 47 publications

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“…The fact that TPS‐LP05 had the best strain at break is coherent to the homogeneous dispersion of the flour within the starch, which it was concluded by FE‐SEM micrographs (Figure b). The modulus and tensile strength of the films resulted lower than those of conventional plastics used as food coating or packaging such as polyethylene or polystyrene (σ b around 20–30 MPa and 30–50 MPa, respectively), and polymers such as polylactic acid (PLA) or polyvinyl alcohol (PVA) . However, the first cases are synthetic, so they biodegrade in long times and can be harmful to humans, while PLA and PVA take more time to biodegrade than starch and are not edible .…”

Section: Resultsmentioning

confidence: 99%

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

et al. 2018

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Following the new eco‐friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 °C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiber‐rich flour addition.

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Section: Resultsmentioning

confidence: 99%

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

et al. 2018

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“…Polymer/graphene nanocomposites can be elaborated by solution mixing , in situ polymerization or melt mixing using different techniques: three‐roll mill , internal mixer , micro‐compounder , and twin‐screw extruder . The reduced graphene can be functionalized to favor affinity with the matrix , or not .…”

Section: Introductionmentioning

confidence: 99%

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

Beuguel

Mija

Vergnes

et al. 2017

Polymer Engineering & Sci

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Graphene nanoplatelets (GNP) of various sizes were mixed with polypropylene (PP) in an internal mixer to prepare composites. The effects of mixing conditions, GNP size and concentration in composites were investigated. The composites were characterized at different scales, using electron microscopy, X‐ray diffraction, thermogravimetric analysis, and rheometry. It was shown that the PP/GNP composites had to be considered as non‐intercalated and non‐exfoliated microcomposites. However, the thermal, rheological and mechanical properties of the PP/GNP microcomposites were improved with respect to that of the matrix and similar to those of thermoplastic/organoclay or reduced graphene nanocomposites. In the best cases, storage modulus plateau in the glassy domain was increased by 30% and onset of degradation temperature by 40°C. Finally, in the investigated range of this study, the mixing conditions applied in the internal mixer did not affect the structural and rheological properties of the PP/GNP composites. POLYM. ENG. SCI., 58:1937–1944, 2018. © 2017 Society of Plastics Engineers

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“…The inclusion of CNTs would hinder polymer chain mobility and reduce free volume. This effect would be more prominent for linear HDPE in comparison with branched LDPE chains . The exclusion of branch points from the PE crystals also further limits the crystallite size of LDPE.…”

Section: Resultsmentioning

confidence: 99%

Crystallization kinetics of high‐density and low‐density polyethylene on carbon nanotubes

Depan

Khattab

Simoneaux

et al. 2019

Polymer Crystallization

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This study presents a comparative analysis of the crystallization behavior of low‐density polyethylene (LDPE) and high‐density polyethylene (HDPE) nanocomposites. Carbon nanotubes (CNTs) were used as a nucleating agent to generate a nanohybrid shish‐kebab architecture. Materials characterizations were performed to evaluate the crystal morphology and crystallization kinetics using scanning electron microscopy (SEM) and differential scanning calorimetry (DSC), respectively. The lamellae of polyethylene were always found to grow laterally on the tube axis of CNTs. The parameters of the Avrami model for primary crystallization were determined. SEM indicated the crystal morphology changed from spherulitic to disk‐shaped with the addition of CNTs, while DSC‐based thermal examination indicated that the CNTs can provide nucleation sites to polyethylene to accelerate the crystal growth rate. HDPE was found to crystallize faster than LDPE on CNTs. The highly branched nature of LDPE's macromolecular chains are known to cause reduced chain mobility, which resulted in lower crystallinity values with smaller crystallite sizes for LDPE in this study. In comparison, the more linear HDPE chains have an increased polymer density and chain mobility, resulting in an improved nucleation ability of HDPE chain segments on CNTs.

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Evaluation of the thermal, mechanical and dynamic mechanical characteristics of modified graphite nanoplatelets and graphene oxide high-density polyethylene composites

Cited by 55 publications

References 47 publications

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

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

Crystallization kinetics of high‐density and low‐density polyethylene on carbon nanotubes

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