By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites
The present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and c...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/13/6/893 |
| _version_ | 1797541438090641408 |
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| author | Aleksander Hejna Jerzy Korol Paulina Kosmela Anton Kuzmin Adam Piasecki Arkadiusz Kulawik Błażej Chmielnicki |
| author_facet | Aleksander Hejna Jerzy Korol Paulina Kosmela Anton Kuzmin Adam Piasecki Arkadiusz Kulawik Błażej Chmielnicki |
| author_sort | Aleksander Hejna |
| collection | DOAJ |
| description | The present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting composites. Such modifications enabled significant enhancement of the melt flowability, which could noticeably increase the processing throughput. Replacement of WF with BSG and ŁK improved the ductility of composites, which affected their strength however. Such an effect was attributed to the differences in chemical composition of fillers, particularly the presence of proteins and lipids, which acted as plasticizers. Composites containing food-industry by-products were also characterized by the lower thermal stability compared to conventional WF. Nevertheless, the onset of decomposition exceeding 215 °C guarantees a safe processing window for polyethylene-based materials. |
| first_indexed | 2024-03-10T13:16:01Z |
| format | Article |
| id | doaj.art-fd86f0f41b7e48e0a2051cf03d7c4eda |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T13:16:01Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-fd86f0f41b7e48e0a2051cf03d7c4eda2023-11-21T10:27:28ZengMDPI AGPolymers2073-43602021-03-0113689310.3390/polym13060893By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer CompositesAleksander Hejna0Jerzy Korol1Paulina Kosmela2Anton Kuzmin3Adam Piasecki4Arkadiusz Kulawik5Błażej Chmielnicki6Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, PolandDepartment of Material Engineering, Central Mining Institute, Pl. Gwarków 1, 40-166 Katowice, PolandDepartment of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, PolandMechanics and Power Engineering Institute, Ogarev Mordovia State University, 68 Bolshevistskaya Street, Saransk 430005, RussiaInstitute of Materials Engineering, Poznan University of Technology, Piotrowo 3, 61-138 Poznan, PolandDepartment of Material Engineering, Central Mining Institute, Pl. Gwarków 1, 40-166 Katowice, PolandPaint & Plastics Department in Gliwice, Institute for Engineering of Polymer Materials and Dyes, 50 A Chorzowska Street, 44-100 Gliwice, PolandThe present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting composites. Such modifications enabled significant enhancement of the melt flowability, which could noticeably increase the processing throughput. Replacement of WF with BSG and ŁK improved the ductility of composites, which affected their strength however. Such an effect was attributed to the differences in chemical composition of fillers, particularly the presence of proteins and lipids, which acted as plasticizers. Composites containing food-industry by-products were also characterized by the lower thermal stability compared to conventional WF. Nevertheless, the onset of decomposition exceeding 215 °C guarantees a safe processing window for polyethylene-based materials.https://www.mdpi.com/2073-4360/13/6/893wood–polymer compositecoffee silverskinwood flourbrewers’ spent grainmechanical propertiesthermal properties |
| spellingShingle | Aleksander Hejna Jerzy Korol Paulina Kosmela Anton Kuzmin Adam Piasecki Arkadiusz Kulawik Błażej Chmielnicki By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites Polymers wood–polymer composite coffee silverskin wood flour brewers’ spent grain mechanical properties thermal properties |
| title | By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites |
| title_full | By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites |
| title_fullStr | By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites |
| title_full_unstemmed | By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites |
| title_short | By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites |
| title_sort | by products from food industry as a promising alternative for the conventional fillers for wood polymer composites |
| topic | wood–polymer composite coffee silverskin wood flour brewers’ spent grain mechanical properties thermal properties |
| url | https://www.mdpi.com/2073-4360/13/6/893 |
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