Eco-friendly polyurethane acrylate (PUA)/natural filler-based composite as an antifouling product for marine coating

Author(s):  
Huda S. El-Sheshtawy ◽  
Mahmoud R. Sofy ◽  
Doaa A. Ghareeb ◽  
Galila A. Yacout ◽  
Maha A. Eldemellawy ◽  
...  
2021 ◽  
Vol 60 (1) ◽  
pp. 237-275
Author(s):  
Krushna Gouda ◽  
Sumit Bhowmik ◽  
Biplab Das

Abstract The scarcity of nonrenewable resource motivated inclination towards the environmental-friendly novel materials and development of waste natural filler-based hybrid composite is encouraged to fulfill the material demand. Epoxy resins-based composites are high-performing thermosetting polymers and have outstanding blending properties, good machinability, and low cost. Due to these advantages, thermoset plastic is largely used in a broad range of engineering applications; however, thermomechanical properties of neat epoxy are low. Thus, to enhance the thermomechanical properties of epoxy, it is interfaced materials such as graphite, graphene nanoplatelet, boron, carbon fiber, aluminium, silver, etc. Among various substances, graphene has been deliberated as an acceptable novel filler because of its exceptional properties. In addition to inorganic filler inclusion, natural filler/fiber like hemp, sisal, flax, bamboo, jute, etc. can be utilized in a higher percentage as biodegradable material. The present article assisted to improve thermomechanical properties of neat epoxy. This work identifies and addresses (i) processes used for graphene modification; (ii) treatment utilized for enhancing the binding properties of natural filler; (iii) various natural filler extraction process employed; (iv) neat epoxy modification; and (v) influence of different dimensions of fillers.


2014 ◽  
Vol 67 ◽  
pp. 254-259 ◽  
Author(s):  
Mohammad Zuber ◽  
Sayyed Asim Ali Shah ◽  
Tahir Jamil ◽  
Muhammad Irfan Asghar

2009 ◽  
Vol 66 (1) ◽  
pp. 35-39 ◽  
Author(s):  
Zhi Jian ◽  
He Yong ◽  
Xiao Ming ◽  
Nie Jun

2021 ◽  
Vol 161 ◽  
pp. 106513
Author(s):  
Jiangling Liu ◽  
Na He ◽  
Jianbin Shen ◽  
Zhangshui Gong ◽  
Yunxin Fan ◽  
...  

2010 ◽  
Vol 67 (3) ◽  
pp. 264-268 ◽  
Author(s):  
Yong He ◽  
Mengbo Zhou ◽  
Bo Wu ◽  
Zhanglin Jiang ◽  
Jun Nie

2021 ◽  
Vol 113 ◽  
pp. 103810
Author(s):  
Atieh Hashemian ◽  
Sima Shahabi ◽  
Marjan Behroozibakhsh ◽  
Farhood Najafi ◽  
Bahaa Abdulrazzaq Jerri Al-Bakhakh ◽  
...  

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.


2014 ◽  
Vol 132 (2) ◽  
Author(s):  
Yeting Shi ◽  
Yijian Wu ◽  
Lizhi Zhu ◽  
Baoqing Shentu ◽  
Zhixue Weng

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