Novel epoxy nanocomposite with nano TiO۲ and Al۲O۳ by D-optimal combined design and partial least squares discriminate analysis for food packaging
Publish place: International Journal of Nano Dimension، Vol: 14، Issue: 4
Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
View: 97
This Paper With 16 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
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.
Keywords:
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
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :