Effects of Daniella oliveri Wood Flour Characteristics on the Processing and Functional Properties of Wood Polymer Composites

Journal article

Authors/Editors

Olakanmi, Eyitayo

Research Areas

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Publication Details

Author list: Olakanmi EO, Thompson OM, Vunain E, Doyoyo M, Meijboom R

Publisher: Taylor and Francis Group

Place: PHILADELPHIA

Publication year: 2016

Journal: Materials and Manufacturing Processes (1042-6914)

Journal acronym: MATER MANUF PROCESS

Volume number: 31

Issue number: 8

Start page: 1073

End page: 1084

Number of pages: 12

ISSN: 1042-6914

eISSN: 1532-2475

Languages: English-Great Britain (EN-GB)

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Abstract

The effects of particle sizes/distribution and contents on the processing, changes in microstructure and functional properties of wood polymer composites (WPCs) prepared from virgin high-density polyethylene (vHDPE) and sodium hydroxide (NaOH) treated Daniella oliveri wood flour via compression molding have been explored. Findings from this study suggested that an appropriate choice of wood flour characteristics could improve the interactions between the wood flour and the vHDPE matrix by eliminating incomplete wetting, segregation, and agglomeration of wood flour particles during processing while enhancing mechanical and thermal properties of the composites. Properties of the WPCs were optimized when wood flour of particle sizes/distribution and contents of +210-300 mu m and 35wt%, respectively, were blended with vHDPE matrix.

Keywords

Daniella oliveri wood flour, Interfacial interaction, Mechanical properties, Particle size/distribution, thermal stability

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