Thermal Properties of Low Density Polyethylene/Jackfruit Seed Flour Blends-Effect of Hexanedioic Acid

摘要

The effects of adding hexanedioic acid (HA) into low density polyethylene (LDPE)/jackfruit seeds (JSF) blends on the properties were investigated by using differential scanning calorimetry (DSC). The influence of the crystallinity and thermal properties of HA on LDPE at various compositions was investigated. JSF was blended with LDPE by using internal mixer (Brabender) at temperature 150°C. JSF content was varied from 0 to 20 wt%. Crystallinity of the blends was significantly reduced with increasing JSF content and further increased with the presence of HA. Therefore, the crystallinity of the blends was improved with the presence of HA.