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Polymers
Volume 13
Issue 6
10.3390/polym13060893
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Article

By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites

by
Aleksander Hejna
1,*,
Jerzy Korol
2,
Paulina Kosmela
1,
Anton Kuzmin
3,
Adam Piasecki
4,
Arkadiusz Kulawik
2 and
Błażej Chmielnicki
5
1
Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
2
Department of Material Engineering, Central Mining Institute, Pl. Gwarków 1, 40-166 Katowice, Poland
3
Mechanics and Power Engineering Institute, Ogarev Mordovia State University, 68 Bolshevistskaya Street, Saransk 430005, Russia
4
Institute of Materials Engineering, Poznan University of Technology, Piotrowo 3, 61-138 Poznan, Poland
5
Paint & Plastics Department in Gliwice, Institute for Engineering of Polymer Materials and Dyes, 50 A Chorzowska Street, 44-100 Gliwice, Poland
*
Author to whom correspondence should be addressed.
Polymers 2021, 13(6), 893; https://doi.org/10.3390/polym13060893
Submission received: 26 February 2021 / Revised: 11 March 2021 / Accepted: 12 March 2021 / Published: 14 March 2021
(This article belongs to the Special Issue Wood Polymer Composites: Modification, Processing and Characterization)
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Abstract

The present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting composites. Such modifications enabled significant enhancement of the melt flowability, which could noticeably increase the processing throughput. Replacement of WF with BSG and ŁK improved the ductility of composites, which affected their strength however. Such an effect was attributed to the differences in chemical composition of fillers, particularly the presence of proteins and lipids, which acted as plasticizers. Composites containing food-industry by-products were also characterized by the lower thermal stability compared to conventional WF. Nevertheless, the onset of decomposition exceeding 215 °C guarantees a safe processing window for polyethylene-based materials.
Keywords: wood–polymer composite; coffee silverskin; wood flour; brewers’ spent grain; mechanical properties; thermal properties wood–polymer composite; coffee silverskin; wood flour; brewers’ spent grain; mechanical properties; thermal properties

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MDPI and ACS Style

Hejna, A.; Korol, J.; Kosmela, P.; Kuzmin, A.; Piasecki, A.; Kulawik, A.; Chmielnicki, B. By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites. Polymers 2021, 13, 893. https://doi.org/10.3390/polym13060893

AMA Style

Hejna A, Korol J, Kosmela P, Kuzmin A, Piasecki A, Kulawik A, Chmielnicki B. By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites. Polymers. 2021; 13(6):893. https://doi.org/10.3390/polym13060893

Chicago/Turabian Style

Hejna, Aleksander, Jerzy Korol, Paulina Kosmela, Anton Kuzmin, Adam Piasecki, Arkadiusz Kulawik, and Błażej Chmielnicki. 2021. "By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites" Polymers 13, no. 6: 893. https://doi.org/10.3390/polym13060893

APA Style

Hejna, A., Korol, J., Kosmela, P., Kuzmin, A., Piasecki, A., Kulawik, A., & Chmielnicki, B. (2021). By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites. Polymers, 13(6), 893. https://doi.org/10.3390/polym13060893

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