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Characterization of Agricultural and Food Processing Residues for Potential Rubber Filler Applications

1
Research and Advanced Engineering, Ford Motor Company, Dearborn, MI 48124, USA
2
Food, Agricultural and Biological Engineering, Ohio Agricultural Research and Development Center, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Wooster, OH 44691, USA
3
Horticulture and Crop Science, Ohio Agricultural Research and Development Center, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Wooster, OH 44691, USA
*
Author to whom correspondence should be addressed.
J. Compos. Sci. 2019, 3(4), 102; https://doi.org/10.3390/jcs3040102
Received: 28 October 2019 / Revised: 18 November 2019 / Accepted: 21 November 2019 / Published: 26 November 2019
(This article belongs to the Special Issue Sustainable Rubber Composites)
Large volumes of agricultural and food processing residues are generated daily around the world. Despite the various potential uses reported for this biomass, most are still treated as waste that requires disposal and negatively impacts the environmental footprint of the primary production process. Increasing attention has been paid toward the use of these residues as alternative fillers for rubber and other large-scale commodity polymers to reduce dependence on petroleum. Nevertheless, characterization of these alternative fillers is required to define compatibility with the specific polymer, identify filler limitations, understand the properties of the resulting composites, and modify the materials to enable the engineering of composites to exploit all the potential advantages of these residue-derived fillers. View Full-Text
Keywords: filler characterization; sustainable filler; renewable composites; added value filler characterization; sustainable filler; renewable composites; added value
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Barrera, C.S.; Cornish, K. Characterization of Agricultural and Food Processing Residues for Potential Rubber Filler Applications. J. Compos. Sci. 2019, 3, 102.

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