Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Biocomposite Production
2.3. Mechanical Properties
2.4. Water Contact Angle
2.5. Colour Analysis
2.6. Microscopic Analysis
2.7. Thermogravimetry Analysis (TGA) and Derivative Differential Thermal Analysis (DTA)
2.8. Fourier Transform Infrared Spectroscopy (FTIR)
2.9. Statistical Analysis
3. Results
3.1. Flexural Strength and Young’s Modulus
3.2. Water Contact Angle
3.3. Colour Analysis
3.4. Microscopic Analysis
3.5. Thermogravimetry Analysis (TGA) and Derivative Differential Thermal Analysis (DTA)
3.6. Fourier Transform Infrared Spectroscopy (FTIR)
4. Conclusions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample Acronym | Composition | Process Temperature (°C) |
---|---|---|
ChPR | (10, 20, 30 wt%) Chokeberry Pomace + (83, 73, 63 wt%) Rapeseed meal +7 wt% microcrystalline cellulose | 130; 160 |
BPR | (10, 20, 30 wt%) Blackcurrant Pomace + (83, 73, 63 wt%) Rapeseed meal + 7 wt% microcrystalline cellulose | 130; 160 |
APR | (10, 20, 30 wt%) Apple Pomace + (83, 73, 63 wt%) Rapeseed meal +7 wt% microcrystalline cellulose | 130; 160 |
RPR | (10, 20, 30 wt%) Raspberry Pomace + (83, 73, 63 wt%) Rapeseed meal +7 wt% microcrystalline cellulose | 130; 160 |
Control 1 | 93 wt% Rapeseed meal + 7 wt% microcrystalline cellulose | 130 |
Control 2 | 93 wt% Rapeseed meal + 7 wt% microcrystalline cellulose | 160 |
Control 3 * | 93 wt% Rapeseed meal + 7 wt% microcrystalline cellulose | ΔE colour 130_160 °C |
Size Range | Mass Percent (wt%) | ||||
---|---|---|---|---|---|
Rapeseed Meal | Chokeberry Pomace | Blackcurrant Pomace | Apple Pomace | Raspberry Pomace | |
1.6–1.0 mm | 1.94 | 2.45 | 3.08 | 3.57 | 4.60 |
1.0–0.8 mm | 10.35 | 12.29 | 10.94 | 11.19 | 9.13 |
0.8–0.71 mm | 5.49 | 6.58 | 7.51 | 7.55 | 6.51 |
0.71–0.5 mm | 22.61 | 21.84 | 21.57 | 22.64 | 25.60 |
0.5–0.25 mm | 51.73 | 47.88 | 50.11 | 47.76 | 46.92 |
<0.25 mm | 7.01 | 8.19 | 6.61 | 6.90 | 6.49 |
Total mass accounted for | 99.1 | 99.2 | 99.8 | 99.6 | 99.2 |
Samples | Process Temperature 130 °C | Process Temperature 160 °C | ||||
---|---|---|---|---|---|---|
L* | a* | b* | L* | a* | b* | |
ChPR (10_130) | 10.80 (±0.51) | −0.08 (±0.0052) | 1.78 (±0.085) | 9.49 (±0.81) | −0.06 (±0.0072) | 1.36 (±0.095) |
ChPR (20_130) | 9.33 (±0.82) | −0.12 (±0.0096) | 1.44 (±0.073) | 8.55 (±0.53) | 0.01(±0.0042) | 1.13(±0.083) |
ChPR (30_130) | 9.04 (±0.88) | −0.04 (±0.0062) | 1.38 (±0.43) | 9.80 (±0.72) | −0.01(±0.0082) | 1.35(±0.095) |
APR (10_130) | 12.09 (±0.51) | −0.08 (±0.0048) | 2.06 (±0.051) | 9.77(±0.63) | −0.26(±0.0078) | 1.66(±0.055) |
APR (20_130) | 11.39 (±1.25) | 0.13 (±0.0062) | 2.12(±0.047) | 10.24 (±0.25) | −0.13 (±0.0082) | 1.67(±0.021) |
APR (30_130) | 11.19 (±0.42) | 0.10 (±0.0092) | 2.05 (±0.045) | 10.07(±0.91) | −0.13 (±0.012) | 1.52(±0.085) |
RPR (10_130) | 11.72 (±0.33) | −0.07 (±0.0031) | 2.11(±0.40) | 9.20 (±0.74) | −0.09(±0.0033) | 1.45 (±0.11) |
RPR (20_130) | 11.67 (±1.12) | −0.16 (±0.0102) | 2.00(±0.14) | 9.40 (±0.66) | −0.08(±0.0093) | 1.63(±0.091) |
RPR (30_130) | 10.72 (±0.91) | 0.08 (±0.0022) | 2.49 (±0.094) | 10.28 (±0.81) | −0.18 (±0.0079) | 1.68(±0.099) |
BPR (10_130) | 10.65 (±0.38) | 0.02 (±0.001) | 1.61(±0.075) | 9.40 (±0.28) | −0.09 (±0.0092) | 1.42(±0.088) |
BPR (20_130) | 9.83 (±0.43) | −0.03(±0.0012) | 1.48(±0.11) | 8.65(±0.64) | −0.02 (±0.002) | 1.40(±0.094) |
BPR (30_130) | 9.63 (±0.30) | −0.04(±0.0043) | 1.29(±0.025) | 8.72(±0.49) | −0.06 (±0.0031) | 1.28(±0.10) |
Control 1 | 15.47(±0.13) | −0.32 (±0.0093) | 2.87(±0.014) | - | - | - |
Control 2 | - | - | - | 9.33 (±0.11) | −0.03 (±0.001) | 1.31(±0.014) |
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Żelaziński, T. Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics. Materials 2021, 14, 890. https://doi.org/10.3390/ma14040890
Żelaziński T. Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics. Materials. 2021; 14(4):890. https://doi.org/10.3390/ma14040890
Chicago/Turabian StyleŻelaziński, Tomasz. 2021. "Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics" Materials 14, no. 4: 890. https://doi.org/10.3390/ma14040890