Mechanical and thermal behaviour of food waste (Citrus limetta peel) fillers–based novel epoxy composites

Abstract

The present research venture focuses on utilization of food and agricultural waste Citrus limetta (musambi) peel by using it as a filler material to develop novel epoxy (EP) composites. Experimental investigation has been performed to analyse the influence of C limetta (musambi) peel particles (CLPP) on mechanical properties (tensile, flexural and impact strength) of the developed composites. Different loadings by weight percentages (0, 5, 10 and 15 wt%) of filler have been used to explain the variation in mechanical properties. Along with effect of different filler percentages, failure characteristics of the prepared samples have also been studied. The results indicate that higher CLPP content in EP matrix has a detrimental effect on mechanical properties of manufactured biocomposites. Thermal characterization was performed to analyse the degradation behaviour and the onset temperature. Morphological analysis of the fractured surfaces was also conducted with the help of a scanning electron microscope. The current experimental investigation has revealed that CLPP can be used as a potential filler for manufacturing biocomposites with applications in general purpose interior fitments in addition to various non-structural components.