Mechanical, Morphology and Thermal Properties of Water-crosslinked Wood Flour Reinforced Linear Low-Density Polyethylene Composites

摘要

Wood flour (WF) reinforced linear low-density polyethylene (LLDPE) composites were prepared. Water-crosslinking technique was used to improve the physical properties of composite. Composites compounded in a twin screw extruder and treated with a coupling agent (vinyltrimethoxysilane, VTMOS) and then be moisture-crosslinked. Composite after water-crosslinking treatment exhibited better mechanical properties than the non-crosslinked one because of the improved chemical bonding between the wood fiber and the polyolefin matrix. Scanning Electron Microscopy (SEM) of the fracture surfaces of water-crosslinked composites showed superior interfacial strength between the wood fiber and the polyolefin matrix. Thermal analyses of water-crosslinked composites indicate that thermal degradation temperature of composite increase with the increasing water-crosslinking time.