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HomeMaterials Science ForumMaterials Science Forum Vol. 803Tensile Properties of Linear Low Density...

Tensile Properties of Linear Low Density Polyethylene/Rambutan Peels (Nephelium chryseum Blum.) Flour Blends

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Abstract:

Polyethylene (PE) has found well-known use as a packaging material. The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low–density polyethylene (LLDPE). LLDPE/RPF blends were prepared by using internal mixer (brabender) at 160 °C with the flour content ranged from 0 to 15 wt%. The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The tensile strength of LLDPE/RPF decreased gradually with the addition of rambutan peels flour content from 0% to 15%. The Young’s modulus of LLDPE/RPF increased with increasing the RPF size and content.

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Periodical:

Materials Science Forum (Volume 803)

Pages:

348-352

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.803.348

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Online since:

August 2014

Authors:

A. Ainatun Nadhirah*, Sam Sung Ting, N.Z. Noriman, C.H. Voon, S.S. Samera

Keywords:

Linear Low Density Polyethylene (LLDPE), Rambutan Peels Flour, Tensile Properties

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© 2015 Trans Tech Publications Ltd. All Rights Reserved

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