The Accelerated Aging Impact on Mechanical and Thermal Properties of Polypropylene Composites with Sedimentary Rock Opoka-Hybrid Natural Filler

This paper presents the impact of accelerated aging on selected mechanical and thermal properties of isotactic polypropylene (iPP) composites filled with sedimentary hybrid natural filler-Opoka rock. The filler was used in two forms: an industrial raw material originating as a subsieve fraction natural material, and a rock calcinated at 1000 °C for production of phosphorous sorbents. Fillers were incorporated with constant amount of 5 wt % of the resulting composite, and the material was subjected to accelerated weathering tests with different exposition times. The neat polypropylene and composites with calcium carbonate as a reference filler material were used for comparison. The aim of the research was to determine the possibility of using the Opoka rock as a new hybrid filler for polypropylene, which could be an alternative to the widely used calcium carbonate and silica. The thermal, mechanical, and structural properties were evaluated by means of differential scanning calorimetry (DSC), tensile tests, scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy with attenuated total reflectance (FTIR/ATR) prior to and after accelerated aging. As a result, it was found that the composites of polypropylene with Opoka were characterized by similar or higher functional properties and higher resistance to photodegradation compared to composites with conventional calcium carbonate. The results of measurements of mechanical properties, structural and surface changes, and the carbonyl index as a function of accelerated aging proved that Opoka was an effective ultraviolet (UV) stabilizer, significantly exceeding the reference calcium carbonate in this respect. The new hybrid filler of natural origin in the form of Opoka can therefore be used not only as a typical powder filler, but above all as a UV blocker/stabilizer, thus extending the life of polypropylene composites, especially for outdoor applications.

Polyethylene-coffee husk eco-composites for production of value-added consumer products

The annual worldwide production of coffee exceeds 10 million tons, and more than 90% of this production is waste, including the husk. On the other hand, plastic consumption increases every year, and sustainable alternatives are necessary to decrease it. This work arises to solve these two problems, and seeks to produce products at an industrial level from polyethylene/coffee husk eco-composites. Both Low Density Polyethylene and High Density Polyethylene were used, and the amounts of coffee husk added as filler were 20 and 40 wt%. The composites were characterized by different morphological, thermal and mechanical techniques. Scanning Electron Microscopy images showed husk particles embedded in the polymer matrix, but with some gaps between the polymer and the filler, because no compatibilizer agent was used. The addition of large amounts of natural filler negatively affected the tensile strength and elongation at break, but increases eco-composites crystallinity, and hence, their Young modulus and hardness. The industrial applicability of the eco-composites was verified through the production of five different consumer products by extrusion and injection processes, using mixtures with 40 wt% coffee husks. All products were obtained without significant defects. If only 3.25 wt% of the polyethylene products produced each year in Colombia did so with the eco-composites developed in this work, all the coffee husk produced in the country would be used, and the emission of about 5.390 million m3 of greenhouse gases would be avoided.

Development and Characterization of a 3D Printed Cocoa Bean Shell Filled Recycled Polypropylene for Sustainable Composites

Natural filler-based composites are an environmentally friendly and potentially sustainable alternative to synthetic or plastic counterparts. Recycling polymers and using agro-industrial wastes are measures that help to achieve a circular economy. Thus, this work presents the development and characterization of a 3D printing filament based on recycled polypropylene and cocoa bean shells, which has not been explored yet. The obtained composites were thermally and physically characterized. In addition, the warping effect, mechanical, and morphological analyses were performed on 3D printed specimens. Thermal analysis exhibited decreased thermal stability when cacao bean shell (CBS) particles were added due to their lignocellulosic content. A reduction in both melting enthalpy and crystallinity percentage was identified. This is caused by the increase in the amorphous structures present in the hemicellulose and lignin of the CBS. Mechanical tests showed high dependence of the mechanical properties on the 3D printing raster angle. Tensile strength increased when a raster angle of 0° was used, compared to specimens printed at 90°, due to the load direction. Tensile strength and fracture strain were improved with CBS addition in specimens printed at 90°, and better bonding between adjacent layers was achieved. Electron microscope images identified particle fracture, filler-matrix debonding, and matrix breakage as the central failure mechanisms. These failure mechanisms are attributed to the poor interfacial bonding between the CBS particles and the matrix, which reduced the tensile properties of specimens printed at 0°. On the other hand, the printing process showed that cocoa bean shell particles reduced by 67% the characteristic warping effect of recycled polypropylene during 3D printing, which is advantageous for 3D printing applications of the rPP. Thereby, potential sustainable natural filler composite filaments for 3D printing applications with low density and low cost can be developed, adding value to agro-industrial and plastic wastes.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

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.

Poly(vinyl chloride) Composites with Raspberry Pomace Filler

This study examined, the effect of chemically extracted raspberry pomace on the thermal stability, mechanical properties, flammability, chemical structure and processing of poly(vinyl chloride). It was observed that the pomace in this study was used to extract naphtha, thereby permitting the removal of bio-oil as a factor preventing the obtaining of homogeneous composites. Furthermore, adding 20% raspberry pomace filler after extraction extended the thermal stability time for the composites by about 30%. It was observed that composite density, impact strength, and tensile strength values decreased significantly with increasing concentrations of filler in the PVC matrix. At the same time, their modulus of elasticity and Shore hardness increased. All tested composites were characterized by a good burning resistance with a flammability rating of V0 according to the UL94 test. Adding 20 to 40% of a natural filler to the PVC matrix made it possible to obtain composites for the production of flame resistant elements that emitted less hydrogen chloride under fire conditions while ensuring good rigidity.