Effect of Pistachio Twig Flour Content on the Water Uptake of Thermoplastic Polymer Composites

Mohaddeseh Saffarzadeh; Mohammad Reza Masteri Farahani

doi:10.4028/www.scientific.net/AMR.428.202

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 428Effect of Pistachio Twig Flour Content on the...

Effect of Pistachio Twig Flour Content on the Water Uptake of Thermoplastic Polymer Composites

Abstract:

In this research, the water absorption of polypropylene-pistachio twig flour composite with different content pistachio twig flour were investigated. For this purpose, water absorption was determined according to modified D570 standard. The results indicated that the water absorption of composites increased with increasing of wood flour content.

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Periodical:

Advanced Materials Research (Volume 428)

Pages:

202-205

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.428.202

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Online since:

January 2012

Authors:

Mohaddeseh Saffarzadeh, Mohammad Reza Masteri Farahani

Keywords:

Pistachio Twig Flour, Polypropylene (PP), Water Uptake

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