2021
DOI: 10.1007/s42247-021-00288-1
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On the use of prickly pear seed fibres as reinforcement in polylactic acid biocomposites

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Cited by 5 publications
(3 citation statements)
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“…The physical–chemical compositions of OHF and PPSF were determined according to Klaai et al. [ 16 ] Prior to the chemical analysis for cellulose, hemicellulose, and lignin, the flours samples were oven‐dried at 105°C for at least 4 h and kept in a desiccator.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…The physical–chemical compositions of OHF and PPSF were determined according to Klaai et al. [ 16 ] Prior to the chemical analysis for cellulose, hemicellulose, and lignin, the flours samples were oven‐dried at 105°C for at least 4 h and kept in a desiccator.…”
Section: Methodsmentioning
confidence: 99%
“…Several studies showed that for composites of PLA and natural fibers, mechanical properties, namely, tensile and flexural moduli, increased due to natural fiber addition. Klaai et al [16] indicate that the increase in the prickly pear seed fiber (PPSF) content from 0% to 20% (by weight) increased Young's modulus, while it gradually decreases the tensile strength and the elongation at break for the elaborated composites (PLA/PPSF). According to Barczewski et al, [17] the tensile strength decreased from 69 MPa (pure PLA) to 40.8 MPa for composite filled with 30 wt% of chestnut shell (CN), elongation at break value determined for pure PLA, equal to 4.8%, decreased to 1.5% for highest CN content.…”
Section: Introductionmentioning
confidence: 99%
“…The author noticed that cactus/polyester composites exhibit a substantially greater flexural modulus than their tensile counterparts, as well as good energy dissipated per unit volume over low cycles and high loading levels. Similarly, Klaai et al 7 studied the use of prickly pear seed fibers as reinforcement in polylactic acid biocomposites. Spectroscopic (FTIR), thermal, morphological, and mechanical characterizations, as well as water absorption tests, were performed and compared.…”
Section: Introductionmentioning
confidence: 99%