Contribution à l’amélioration de la compatibilité interfaciale farine de Genêt d’Espagne/matrice thermoplastique

Abstract

The aim of this work was to study silane-crosslinking of high-density polyethylene Spartium Junceum (SJ) flour composites and its effect on composite properties. The composites were produced in a one-step via melt mixing in mixing chamber of a Plastograph. The degree of crosslinking, structural, mechanical, thermal, morphological properties and water uptake were studied to understand the relationship between composite structure and properties. The degree of crosslinking increased with an increase in (VTMS/DCP) concentration. Mechanical analysis of the crosslinked composites showed an increased in tensile strength with increasing amount of GE flour. The thermal stability of composites is improved by crosslinking reaction. Differential scanning calorimetry measurements of the composites showed a lower crystallinity in the crosslinked samples than in the non-crosslinked ones. The crosslinked composites stored in a sauna showed the highest properties whereas storage under room conditions resulted in a higher degree of crosslinking. The Fourier transform infrared spectroscopy indicated formation of silane-bridges between flour and polyethylene, accordingly improving the interfacial adhesion between the flour and HDPE