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Effect of food chemicals and temperature on mechanical reliability of bio-based glass fibers reinforced polyamide
Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering “G. Natta”, Milan, Italy. Research Hub by Electrolux Professional, Pordenone, Italy.
Research Hub by Electrolux Professional, Pordenone, Italy. Politecnico di Milano, Department of Design, Milan, Italy.
Research Hub by Electrolux Professional, Pordenone, Italy.
Research Hub by Electrolux Professional, Pordenone, Italy.
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2019 (English)In: Composites Part B: Engineering, ISSN 1359-8368, E-ISSN 1879-1069, Vol. 157, p. 140-149Article in journal (Refereed) Published
Abstract [en]

This paper presents an experimental study to assess the effects of food chemicals and temperature on the mechanical performance of glass fiber reinforced bio-based polyamide. The diffusion of food chemicals was mainly driven by thermal energy, following Arrhenius law in all tested environments. Degradation of mechanical properties and decrease in reliability were assessed, due to the plasticization of polymer matrix. Secondary but not negligible effect on flexural strength degradation is given by the different chemical interaction between polymeric chains and molecules of food chemicals. Colour change was measured and resulted to be positively correlated to diffusion.

Place, publisher, year, edition, pages
Elsevier, 2019. Vol. 157, p. 140-149
National Category
Composite Science and Engineering
Research subject
Polymeric Composite Materials
Identifiers
URN: urn:nbn:se:ltu:diva-70638DOI: 10.1016/j.compositesb.2018.08.078ISI: 000452939900014Scopus ID: 2-s2.0-85052484539OAI: oai:DiVA.org:ltu-70638DiVA, id: diva2:1242786
Note

Validerad;2018;Nivå 2;2018-08-31 (andbra)

Available from: 2018-08-29 Created: 2018-08-29 Last updated: 2019-03-27Bibliographically approved

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Pupure, LivaJoffe, Roberts

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