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- W812136487 abstract "The main objective of this research was conducted to evaluate the impacts on the thermoplastic polymer which is a matrix polymer and the rice husk flour (RHF) which is a reinforcing filler relative to the manufacturing temperature and time when bio-composites were manufactured. In order to evaluate the impacts on the rice husk flour relative to the manufacturing temperature, the rice husk flour was persevered for 10 minutes to 2 hours period at 220 temperature which was then added with the polypropylene (PP) and low-density polyethylene (LDPE) to complete the manufacturing process of the bio-composites and measure the corresponding mechanical properties. As preserving time increased at 220, the tensile and impact strength were decreased due to the thermal degradation of the main components within the rice husk flour. The thermogravimetric analysis (TGA) was used to measure weight loss caused by the actual manufacturing temperature and the result was that the thermoplastic polymer had not scarcely occurred weight change, but there had been increasing rate of weight loss relative to time for the rice husk flour and the bio-composites under the consistent temperature of 220 for 2 hour time period. Therefore, the proper manufacturing temperature and time settings are significantly important features in order to prevent the reduction of mechanical properties which were induced throughout the manufacturing process under the high manufacturing temperature." @default.
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- W812136487 date "2005-01-01" @default.
- W812136487 modified "2023-09-27" @default.
- W812136487 title "Evaluation of the Impact on Manufacturing Temperature and Time in the Production Process of Bio-composites" @default.
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