Utilization of peanut shell powder as a novel filler in natural rubber

Sareena, C.; Ramesan, M. T.; Purushothaman, E.

doi:10.1002/app.36468

Cited by 69 publications

(45 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This had shown to have good emulsifying properties and hence had potential to find applications in emulsified foods and could be a useful food ingredient. Moreover, coconut and peanuts shell powder could be used as filler in natural rubber (Sareena et al, 2012a(Sareena et al, , 2012b. Papaya processing wastes showed new and interesting potential applications compared to those of previous studies.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 98%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

View full text Add to dashboard Cite

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

show abstract

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 98%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

View full text Add to dashboard Cite

show abstract

“…NR/MC biocomposites were characterized by lower values of scorch time and optimal cure time comparing to unfilled NR, NR/WB and NR/WF biocomposites. This is due to small size particles of MC, which allows good dispersion of biofiller into NR matrix and improves interactions between cellulosic filler surface and NR matrix (Sareena et al 2012b). It was observed that increasing content of MC filler in biocomposites decreases scorch time and increases optimal cure time.…”

Section: Curing Characteristicsmentioning

confidence: 99%

Processing and structure–property relationships of natural rubber/wheat bran biocomposites

et al. 2016

View full text Add to dashboard Cite

In this work, wheat bran was used as cellulosic filler in biocomposites based on natural rubber. The impact of wheat bran content [ranging from 10 to 50 parts per hundred rubber (phr)] on processing, structure, dynamic mechanical properties, thermal properties, physico-mechanical properties and morphology of resulting biocomposites was investigated. For better characterization of interfacial interactions between natural rubber and wheat bran, achieved results were compared with properties of biocomposites filled with commercially available cellulosic fillers-wood flour and microcellulose. It was observed that wheat bran, unlike commercial cellulosic fillers, contains high amount of proteins, which act like plasticizers having profitable impact on processing, physical, thermo-mechanical and morphological properties of biocomposites. This is due to better dispersion and distribution of wheat bran particles in natural rubber, which results in reduction of stiffness and porosity of the biocomposites. Regardless of cellulosic filler type, Wolff activity coefficient was positive for all studied biocomposites implying reinforcing effect of the applied fillers, while tensile strength and elongation at break decreased with increasing filler content. This phenomenon is related to restricted strain-induced crystallization of NR matrix due to limited mobility of polymer chains in the biocomposites. Furthermore, this explains negligible impact of particle size distribution, chemical composition and crystallinity degree of applied cellulosic filler on static mechanical properties of highlyfilled NR biocomposites. The conducted investigations show that wheat bran presents interesting alternative for commercially available cellulosic fillers and could be successfully applied as a low-cost filler in polymer composites.

show abstract

“…Up to now there are not many works focused on the use of peanut shell as filler in polymer matrices. Sareena et al 22 evaluated the mechanical properties of composite materials based on a natural rubber matrix with peanut shell fillers. The study was focused on the effect of the particle size and the previous alkaline treatment on final performance of composites.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Garcia‐Garcia

Carbonell‐Verdu

Jordá‐Vilaplana

et al. 2016

J of Applied Polymer Sci

View full text Add to dashboard Cite

In the present work, different compatibilizers, namely polyethylene-graft-maleic anhydride (PE-g-MA), polypropylene-graft-maleic anhydride (PP-g-MA) and polystyrene-block-poly(ethylene-ran-butylene)-block-polystyrene-graft-maleic anhydride (SEBS-g-MA) were used on green composites derived from biobased polyethylene and peanut shell flour to improve particle-polymer interaction. Composites of high-density polyethylene/peanut shell powder (HDPE/PNS) with 10 wt% peanut shell flour were compatibilized with 3 wt% of the abovementioned compatibilizers. As per the results, PP-g-MA copolymer lead to best optimized properties as evidenced by mechanical characterization. In addition, best particle-matrix interface interactions with PP-g-MA were observed by scanning electron microscopy (SEM). Subsequently HDPE/PNS composites with varying peanut shell flour content in the 5 -30 wt% range with PP-g-MA compatibilizer were obtained by melt extrusion and compounding followed by injection molding and were characterized by mechanical, thermal and morphological techniques. The results showed that peanut shell powder, leads to an increase in mechanical resistant properties (mainly, flexural modulus and strength) while a decrease in mechanical ductile properties i.e. elongation at break and impact absorbed energy is observed with increasing peanut shell flour content. Furthermore, peanut shell flour provides an increase in thermal stability due to the natural antioxidant properties of peanut shell. In particular, composites containing 30 wt% peanut shell powder present a flexural strength 24% and a flexural modulus 72% higher than the unfilled polyethylene and the thermo-oxidative onset degradation temperature is increased from 232 ºC up to 254 ºC thus indicating a marked thermal stabilization effect. Resultant composites can show a great deal of potential as base materials for wood plastic composites.3

show abstract

Utilization of peanut shell powder as a novel filler in natural rubber

Cited by 69 publications

References 52 publications

Current options for the valorization of food manufacturing waste: a review

Current options for the valorization of food manufacturing waste: a review

Processing and structure–property relationships of natural rubber/wheat bran biocomposites

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Contact Info

Product

Resources

About