Effects of Daniella oliveri Wood Flour Characteristics on the Processing and Functional Properties of Wood Polymer Composites

Eyitayo Olatunde Olakanmi; Olatunji Mohammed Thompson; Ephraim Vunain; Mulalo Doyoyo; Reinout Meijboom

doi:10.1080/10426914.2015.1037895

Effects of Daniella oliveri Wood Flour Characteristics on the Processing and Functional Properties of Wood Polymer Composites

Eyitayo Olatunde Olakanmi, Olatunji Mohammed Thompson, Ephraim Vunain, Mulalo Doyoyo, Reinout Meijboom

Mechanical, Energy & Industrial Engineering

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

The effects of particle sizes/distribution and contents on the processing, changes in microstructure and functional properties of wood polymer composites (WPCs) prepared from virgin high-density polyethylene (vHDPE) and sodium hydroxide (NaOH) treated Daniella oliveri wood flour via compression molding have been explored. Findings from this study suggested that an appropriate choice of wood flour characteristics could improve the interactions between the wood flour and the vHDPE matrix by eliminating incomplete wetting, segregation, and agglomeration of wood flour particles during processing while enhancing mechanical and thermal properties of the composites. Properties of the WPCs were optimized when wood flour of particle sizes/distribution and contents of +210-300 μm and 35 wt%, respectively, were blended with vHDPE matrix.

Original language	English
Pages (from-to)	1073-1084
Number of pages	12
Journal	Materials and Manufacturing Processes
Volume	31
Issue number	8
DOIs	https://doi.org/10.1080/10426914.2015.1037895
Publication status	Published - Jun 10 2016

All Science Journal Classification (ASJC) codes

General Materials Science
Mechanics of Materials
Mechanical Engineering
Industrial and Manufacturing Engineering

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10.1080/10426914.2015.1037895

Cite this

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abstract = "The effects of particle sizes/distribution and contents on the processing, changes in microstructure and functional properties of wood polymer composites (WPCs) prepared from virgin high-density polyethylene (vHDPE) and sodium hydroxide (NaOH) treated Daniella oliveri wood flour via compression molding have been explored. Findings from this study suggested that an appropriate choice of wood flour characteristics could improve the interactions between the wood flour and the vHDPE matrix by eliminating incomplete wetting, segregation, and agglomeration of wood flour particles during processing while enhancing mechanical and thermal properties of the composites. Properties of the WPCs were optimized when wood flour of particle sizes/distribution and contents of +210-300 μm and 35 wt%, respectively, were blended with vHDPE matrix.",

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AU - Olakanmi, Eyitayo Olatunde

AU - Thompson, Olatunji Mohammed

AU - Vunain, Ephraim

AU - Doyoyo, Mulalo

AU - Meijboom, Reinout

PY - 2016/6/10

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AB - The effects of particle sizes/distribution and contents on the processing, changes in microstructure and functional properties of wood polymer composites (WPCs) prepared from virgin high-density polyethylene (vHDPE) and sodium hydroxide (NaOH) treated Daniella oliveri wood flour via compression molding have been explored. Findings from this study suggested that an appropriate choice of wood flour characteristics could improve the interactions between the wood flour and the vHDPE matrix by eliminating incomplete wetting, segregation, and agglomeration of wood flour particles during processing while enhancing mechanical and thermal properties of the composites. Properties of the WPCs were optimized when wood flour of particle sizes/distribution and contents of +210-300 μm and 35 wt%, respectively, were blended with vHDPE matrix.

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Effects of Daniella oliveri Wood Flour Characteristics on the Processing and Functional Properties of Wood Polymer Composites

Abstract

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