Effect of lignin on mechanical,biodegradability, morphology,and thermal properties of polypropylene/polylactic acid/lignin biocomposite

ABSTRACT

The effects of lignin on mechanical, biodegradability, morphology, and thermal properties of PP/PLA/lignin were investigated. PP/PLA/lignin film were manufactured by adding PP, PLA, lignin and compatibilizer into rheomix at 200°C, at 70?rev?min^?1 for 30?minthen pressed using Hydraulic Hot Press at 200°C–210°C, at 6 bar for 20?min. The functional groups of PP/PLA/lignin were analyzed using FTIR. The surface morphology, mechanical properties and thermal stability was measured by SEM, tensile strenght and TGA respectively. TThe FTIR intensity of vibration peak of –CH₃?cm^-1 from PP/lignin and PP/PLA/lignin at 997–993, 1458–1451 and 2966–2904?cm^-1 was lower than neat PP. The addition of lignin into PP/lignin, PLA/lignin and PP/PLA/lignin can reduce tensile strength and elongation at break. The thermal stability PP/PLA/lignin was lower than the PP/lignin but higher compared to PP/PLA biocomposites. The biodegradability of PP/PLA/lignin biocomposites was two times higher than that of PP/lignin.     

Effects of Ni–TiO2 Pillared Clay–Montmorillonite Composites for Photocatalytic Enhancement Against Reactive Orange Under Visible Light

Journal of Inorganic and Organometallic Polymers and Materials - In this study, a composite material based on Ni–TiO2 Pillared Clay-Montmorillonite (Ni–TiO2/CMMT) was synthesized using...     

Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate

ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.