Naslov
Optimization of Ingredient Proportions in Wood-Thermoplastic Composites

Autori
Bujanić, Božo ; Šercer, Mladen ; Rujnić-Sokele, Maja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 21^st Annual Meeting of the Polymer Processing Society PPS-21 / Radusch, Hans-Joachim - Halle : Martin Luther University Halle-Wittenberg, 2005

Skup
21^st Annual Meeting of the Polymer Processing Society PPS-21

Mjesto i datum
Leipzig, Njemačka, 19.06.2005. - 23.06.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wood-thermoplastic composites; experimental design with mixtures; factorial design

Sažetak
Many products are formed by mixing together two or more ingredients. The reason for mixing together ingredients in blending experiments is to see if there exist blends of two or more ingredients that can produce more desirable product properties that are obtainable with the single ingredient individually. In blending experiments it is assumed that the properties of interest are functionally related to the product composition and that, by varying the composition through the changing of ingredient proportions, the properties of the product will vary or change as well. From an experimental standpoint, often the reason for studying the functional relationship between the measured property or the measured response and the controllable variables is to try to determine if some combination of the ingredients can be considered best in some sense. This paper will review the latest trends in the field of thermoplastic composites with natural fibres. The most important advantages and limitations of their use will be specified, as well as possible processing and recovery procedures. Also, by taking the example of thermoplastic composite with wood fibres, the influence of ingredient proportions to mechanical properties of product will be examined. This will be made via usage of blending experiments in which four ingredient proportions will be changed. Results gained from experiments will be used for optimization of ingredient proportions to satisfy high market demands.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo

POVEZANOST RADA