Characterization of sugar palm (Arenga pinnata) fibres Tensile and thermal properties

摘要

The aim of this study was to characterize tensile and thermal properties of sugar palm (Arenga pinnata) fibres obtained from different heights (1, 3, 5, 7, 9, 11, 13, and 15 m) of sugar palm tree. This study has confirmed that in a mature sugar palm tree, degradation was occurred and altered the properties of its fibre. Fibres obtained at the area of live (green) palm frond were found to have a better tensile properties as a result of its optimum chemical composition especially cellulose, hemicelluloses and lignin. For the fibre obtained from the upper part of sugar palm tree, it shows slightly decreasing trend in tensile properties compared to mature fibres. It is due to the fibres are juvenile where their cell walls are progressively built up thus give slightly lower properties than matured fibres. For the fibre obtained from the area of dead palm frond, the fibres are considered to be degraded biologically. It is believed that polymeric chains in microfibrils were broken and their cellulose content was decreased which demonstrated inferior properties (tensile strength, modulus, elongation at break and toughness). The use of such fibre for application as reinforcing fibre in composite is not recommended since the strength of the fibre and composite will be reduced. There were four phases of decomposition of the fibres where the sequence of decomposition started with decomposition of moisture, followed by hemicelluloses, then cellulose and next is lignin while the ash was the last component left. The thermal degradation of these components were found in ranges of 45-123, 210-300, 300-400, 160-900 and 1723°C, respectively. Thermogravimetric analysis and derivative thermogravimetric analysis curves showed that the fibre of 1 m showed higher thermal stability than the fibres of 3-15 m. The different thermal stability for each fibre was due to different chemical compositions especially when the fibre containing high ash content which result in higher thermal stability.