Thermal and mechanical properties of Fdmed biocomposites in polylactic acid and food flour waste
PAPA Ilaria, LANGELLA Antonio, NAPOLITANO Francesco, RUSSO Pietro
download PDFAbstract. In the last few years, fused deposition modelling (FDM) has been explored as an innovative technology for processing thermoplastic green composite materials. However, not all FDM filaments are ecologically beneficial due to their release of toxic compounds during printing. Moreover, they have a dangerous environmental impact, as they are obtained from petroleum. The researches on biofilament manufacturing for FDM are of great interest, thus attracting a lot of attention. The low cost of such filaments could help minimize the use of petroleum-based plastics. In this frame, this work deals with a 3d printer PLA filament neat and additive by food flour waste percentage was created. The innovative filament was analyzed by calorimetric and thermogravimetric analysis, and its printability was evaluated by manufacturing specimens of suitable dimensions for flexural tests. The mechanical tests were carried out to assess the use of the innovative 3d printed biocomposite in place of traditional plastics in packaging or to make films for food use.
Keywords
Biocomposites, PLA, FDM, Filament, Flour Waste, Mechanical Properties
Published online 4/19/2023, 8 pages
Copyright © 2023 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA
Citation: PAPA Ilaria, LANGELLA Antonio, NAPOLITANO Francesco, RUSSO Pietro, Thermal and mechanical properties of Fdmed biocomposites in polylactic acid and food flour waste, Materials Research Proceedings, Vol. 28, pp 1879-1886, 2023
DOI: https://doi.org/10.21741/9781644902479-203
The article was published as article 203 of the book Material Forming
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
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