文獻名：Experimental study of food waste powder FWP influence on compressive and wear behaviour of polyester composite
作者：Zaynab N Rasheed and Samah M Hussein
Applied Sciences Department, University of Technology, Baghdad, Iraq.
摘要：Composites reinforced by natural fillers approved to have good tribological properties which essentially required in industrial applications demand specific friction coefficient and wear resistance such as flooring materials and brake pads materials...etc. Food wastes powder (FWP) such as crusts are abundant and possess good mechanical properties, these materials evaluated to assess the possibility of using (Polyester/FWP) as a new engineering material with enhanced mechanical properties. In this research, (UPE/FWP) composites prepared by Hand lay-up molding. Compression and wear behavior of UPE composites reinforced with different types of food waste powder FWP have been investigated. Matrix polyester reinforced with four types of FWP (Coconuts Shells, Chestnuts shells, Egg shells, and Pistachio shells) proposed as new engineering materials with enhanced mechanical and frictional properties. The utilize particles size vary between (713.9, 1094.7, 1060.4 and 543.7) nm respectively. Mixing concentration ratio utilize were (2 and 4 wt %) for all. The results showed that all four types of FWP have improved the mechanical and tribological behavior of UPE composites with mild variation. Both, coconuts and chestnuts particles have the significant effect on the compression strength (C.S.), 4wt% ratio present the higher (C.S) value measured for all (FWP) used and the performance increase gradually as filler contain increased. Also, the value of Young's Modulus observed to be increased as the (FWP) increases and the best value observe at 4wt% (UPE/coconuts shell and UPE/chestnuts shell) composites. Wear rate (W.R.) results present a noticeable reduction during the increase of additive concentration with mild variation. FWP acts as a good reinforcement with polyester composite so the wear resistances consequently increase.
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