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Please use this identifier to cite or link to this item: http://dspace.unimap.edu.my:80/xmlui/handle/123456789/41156
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dc.contributor.authorSung Ting, Sam-
dc.contributor.authorNorsri Kurniati, Achmad-
dc.contributor.authorHanafi, Ismail-
dc.contributor.authorRagunathan, Santiagoo-
dc.contributor.authorNik Noriman, Zulkepli-
dc.date.accessioned2016-03-19T07:42:57Z-
dc.date.available2016-03-19T07:42:57Z-
dc.date.issued2015-06-01-
dc.identifier.citationJournal of Polymer Engineering, vol.35 (5), 2015, pages 437-442en_US
dc.identifier.issn0334-6447-
dc.identifier.issn2191-0340 (online)-
dc.identifier.urihttp://dspace.unimap.edu.my:80/xmlui/handle/123456789/41156-
dc.descriptionLink to publisher's homepage at http://www.degruyter.comen_US
dc.description.abstractThis study investigates the properties of high-density polyethylene (HDPE) with different soya spent powder (SSP) blend contents upon oven aging. The aged properties of the HDPE/SSP blends were studied by using tensile test, thermogravimetric analysis, differential scanning calorimetry and Fourier transform infrared analysis. The tensile strength and elongation at break (Eb) decreased inversely proportional to SSP content and aging period. The thermal stability of the blends was significantly reduced after 21 days of aging. After aging, the melting temperature and crystallinity of the blends decreased with increasing aging period. These results revealed that samples with higher SSP content are more brittle upon oven aging.en_US
dc.language.isoenen_US
dc.publisherWalter de Gruyter GmbHen_US
dc.subjectHigh-density polyethylene (HDPE)en_US
dc.subjectOven agingen_US
dc.subjectSoya spent powder (SSP)en_US
dc.subjectTensile propertiesen_US
dc.titleThermal degradation of high-density polyethylene/soya spent powder blendsen_US
dc.typeArticleen_US
dc.identifier.doi10.1515/polyeng-2014-0095-
dc.contributor.urlraguna@unimap.edu.myen_US
Appears in Collections:Ragunathan, Santiagoo, Assoc. Prof. Ts. Dr.
Sam Sung Ting, Assoc. Prof. Ts. Dr.

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