Effect of Bamboo Flour (BF) Content on the Dynamic Rheological Characteristics of BF-filled High-density Polyethylene (HDPE) |
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| Authors: | Bin Yang Chen-Wu Liang Fei-Xue Lu Qin-Ting Chen Jin Chen |
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| Institution: | 1. College of Chemistry &2. Chemical Engineering, Key Laboratory of Environment-Friendly Polymeric Materials of Anhui Province;3. Key Laboratory of High Performance Rubber &4. Products of Anhui Province, Anhui University, Hefei, Anhui, P. R. China;5. Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, P. R. China |
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| Abstract: | The effects of bamboo flour (BF) content on the dynamic rheological properties of BF-filled HDPE composites were investigated. Our findings showed that the addition of BF caused an enhancement of the non-Newtonianism of wood-plastic composites (WPCs) melt as well as the appearance of some new relaxation processes. In addition, the viscosity and modulus of the BF-filled HDPE composites showed a remarkable increase at 170?°C and 190?°C when the BF content exceeded 30%, which could be associated with the solid-like property of the WPCs at high BF loading, we propose. The present study we suggest will be useful to the formula design as well as the optimization of processing parameters for WPCs in general. |
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| Keywords: | Dynamic rheological properties high-density polyethylene bamboo flour non-Newtonian viscosity |
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