Novel epoxy nanocomposite with nano TiO۲ and Al۲O۳ by D-optimal combined design and partial least squares discriminate analysis for food packaging

Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_IJND-14-4_002

تاریخ نمایه سازی: 5 اسفند 1402

Abstract:

This study aimed to use D-optimal combined design, and partial least squares discriminate analysis (PLS-DA) to investigate the mechanical properties, and chemical compatibilities of improved epoxy nanocomposites by nano TiO۲/Al۲O۳. Experimental design of adhesion, and wedge bend properties led the results into the optimum values of TiO۲= ۰.۶۶%, Al۲O۳= ۱.۳۳%, dispersant= ۰.۰۰۰۰۱۷%. The variable importance of the projection (VIP) score and PLS-DA modeling were used to categorize mechanical properties and chemical compatibilities. The best point could be identified from the other samples, based on the results. PLS-DA could explain ۹۴.۳۲% of the total variance in the data and wedge bend, adhesion and thermal treatment were the most significant variables with VIP scores at ۲.۷۳, ۲.۰۲, and ۱.۳۸, respectively. The morphology was examined using a field emission scanning electron microscope (FESEM). The thermal properties of nanocomposites were described by differential scanning calorimeter (DSC) to define the glass transition temperature for epoxy-nanocomposites. The mechanical properties were measured to assess the storage modulus via the dynamic mechanical analysis (DMA). Epoxy/TiO۲/Al۲O۳ nanocomposite exhibited a uniform particle distribution, as indicated by the FESEM image. Adding nanoparticles significantly raised the glass transition temperature. The presence of nanoparticles can be used to enhance storage modulus functionally.

Authors

Samira Siami Araghi

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

Seyed Mohamad Ali Ebrahimzadeh Mousavi

Department of Food Science and Technology, University of Tehran, Iran

Ali Akbar Safekordi

Professor at Sharif University of Technology, Sharif University of Technology, Tehran, Iran

Reza Dinpanah

Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

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