Thermal degradation of high-density polyethylene/soya spent powder blends

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Show simple item record Sung Ting, Sam Norsri Kurniati, Achmad Hanafi, Ismail Ragunathan, Santiagoo Nik Noriman, Zulkepli 2016-03-19T07:42:57Z 2016-03-19T07:42:57Z 2015-06-01
dc.identifier.citation Journal of Polymer Engineering, vol.35 (5), 2015, pages 437-442 en_US
dc.identifier.issn 0334-6447
dc.identifier.issn 2191-0340 (online)
dc.description Link to publisher's homepage at en_US
dc.description.abstract This 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.iso en en_US
dc.publisher Walter de Gruyter GmbH en_US
dc.subject High-density polyethylene (HDPE) en_US
dc.subject Oven aging en_US
dc.subject Soya spent powder (SSP) en_US
dc.subject Tensile properties en_US
dc.title Thermal degradation of high-density polyethylene/soya spent powder blends en_US
dc.type Article en_US
dc.identifier.doi 10.1515/polyeng-2014-0095
dc.contributor.url en_US

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