3D polymer composite filament development from post-consumer polypropylene and disposable chopstick fillers

This study focused on the development of three-dimensional (3D) polymer composite filament made of disposable chopstick (DC) and post-consumer polypropylene (PPP). The PPP/DC composite parts were printed via fused filament fabrication (FFF) process. The effect of the printing temperature and different DC fiber content on the properties of the 3D printed parts were investigated. The printing temperature of 200–220°C was suitable for these filaments because the printing temperature did not show any thermal degradation, as proven by thermogravimetric analysis. Furthermore, the thermal stability of the 3D filament increased with DC content. The chemical modification with sodium hydroxide (NaOH) was carried out on DC to remove the unwanted organic components by showing changes in peak intensity in the Fourier transform infrared analysis. Moreover, the melt flow index of the composite filaments decreased with increasing of the DC content and caused the composites' viscosity increased. The results show that the optimum printing temperature of 210°C would reduce the warping and gave better tensile properties to the 3D printed parts. Nevertheless, the tensile strength and elongation at break of the 3D printed PPP/DC parts reduced as the DC content increased because the presence of some air gap and fiber pull out on the fracture surface of 3D printed parts, which are in line with the results observed from scanning electron microscopy. However, the tensile strength and elongation at break percentage of all 3D printed PPP/DC composite parts were higher in comparison with the 3D parts printed by commercial wood plastic composite filament.