Effect of Bamboo Flour (BF) Content on the Dynamic Rheological Characteristics of BF-filled High-density Polyethylene (HDPE)

Abstract

The effects of bamboo flour (BF) content on the dynamic rheological properties of BF-filled HDPE composites were investigated. Our findings showed that the addition of BF caused an enhancement of the non-Newtonianism of wood-plastic composites (WPCs) melt as well as the appearance of some new relaxation processes. In addition, the viscosity and modulus of the BF-filled HDPE composites showed a remarkable increase at 170 °C and 190 °C when the BF content exceeded 30%, which could be associated with the solid-like property of the WPCs at high BF loading, we propose. The present study we suggest will be useful to the formula design as well as the optimization of processing parameters for WPCs in general.

Keywords:

• Dynamic rheological properties
• high-density polyethylene
• bamboo flour
• non-Newtonian viscosity

Acknowledgements

The authors are indebted for the kind supply of experimental materials and financial support by the Collaborative Innovation Center (Anqing) for Petrochemical New Materials.

Additional information

Funding

This work was financially supported by the following programs: Horizontal Research Project #Y06150321 as well as the “211 Project” (Grant Nos. J01005113, J18515262, J04100301, 201810357268, 201810357269) of Anhui University.