Abstract:
This work consists in studying the structure-property relationships of polymer blends based on recycled polypropylene (PP) and poly (ethylene terephthalate). This research reports the results of incorporating a vegetable filler into the PP / r-PET blend. A synergistic effect is observed during the simultaneous incorporation of the wood flour and the agent compatibilizing MAPP in the polymer mixture. Composites based on PP / r -PET was prepared in two steps. Scanning electron microscopy (SEM) analysis of the fractured surface samples revealed a better interaction between the WF and the polymer mixture. The thermogravimetric analysis (ATG / DTG) of the sample showed that the presence of the filler decreases the thermal stability of the composites compared to the PP / r -PET mixture, but does not accelerate the degradation process. The DSC allows showing that the incorporation of wood flour in the mixture of polymer PP / PET-r has an influence on the values of Tf of the two polymers (PP and r -PET), with an increase in the degree of crystallinity was observed.
