NDLI: By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites

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By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites

Content Provider	MDPI
Author	Hejna, Aleksander Korol, Jerzy Kosmela, Paulina Kuzmin, Anton Piasecki, Adam Kulawik, Arkadiusz Chmielnicki, Błażej
Copyright Year	2021
Description	The present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting composites. Such modifications enabled significant enhancement of the melt flowability, which could noticeably increase the processing throughput. Replacement of WF with BSG and ŁK improved the ductility of composites, which affected their strength however. Such an effect was attributed to the differences in chemical composition of fillers, particularly the presence of proteins and lipids, which acted as plasticizers. Composites containing food-industry by-products were also characterized by the lower thermal stability compared to conventional WF. Nevertheless, the onset of decomposition exceeding 215 °C guarantees a safe processing window for polyethylene-based materials.
Starting Page	893
e-ISSN	20734360
DOI	10.3390/polym13060893
Journal	Polymers
Issue Number	6
Volume Number	13
Language	English
Publisher	MDPI
Publisher Date	2021-03-14
Access Restriction	Open
Subject Keyword	Polymers Paper and Wood Wood–polymer Composite Coffee Silverskin Wood Flour Brewers' Spent Grain Mechanical Properties Thermal Properties
Content Type	Text
Resource Type	Article

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