ABSTRACT

This study focused on the potential use of hazelnut husk (HH) flour, agricultural by-product, as filler in the PLA biocomposite films. The tensile strength and elongation at break of the biocomposites films decreased with the increasing content of the HH flour. As the amount of the HH flour in the PLA was increased by 10 wt%, the tensile strength decreased from 33 to 26.3 MPa. A sharp decrease in the tensile strength (6.33 MPa) of the specimens was determined as the amount of the HH flour was increased by 20 wt%. There was no significant difference in the tensile strength as the HH content increased from 20 to 40 wt%. The main reason for the lower tensile strength was mainly attributed to them due to the weak interfacial bond between HH flour with higher polar surface and the PLA with lower polar surface. The hydrophilic nature of the HH leads to a tendency for HH fibers to mingle or form agglomerations, which resulted in the lower tensile strength, especially at high HH filler loadings. The increase in the filler content improved the thermal stability of biocomposites.

摘要

本研究的重点是榛子壳 (HH) 面粉（农业副产品）作为 PLA 生物复合薄膜填料的潜在用途。生物复合材料薄膜的拉伸强度和断裂伸长率随着 HH 粉含量的增加而降低。随着 PLA 中 HH 粉的量增加 10 wt%，拉伸强度从 33 MPa 降低到 26.3 MPa。当 HH 面粉的量增加 20 wt% 时，确定样品的拉伸强度 (6.33 MPa) 急剧下降。当 HH 含量从 20 wt% 增加到 40 wt% 时，拉伸强度没有显着差异。拉伸强度较低的主要原因主要是由于具有较高极性表面的 HH 面粉与具有较低极性表面的 PLA 之间的界面结合较弱。HH 的亲水性导致 HH 纤维倾向于混合或形成团聚，这导致较低的拉伸强度，尤其是在高 HH 填料负载下。填料含量的增加提高了生物复合材料的热稳定性。