Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics

This paper presents the results of research on biocomposites made of the mixture of post-extraction rapeseed meal, microcrystalline cellulose and various fruit pomace (chokeberry, blackcurrant, apple and raspberry pomace). The biocomposites were made in the process of mechanical thickening by means of a heated mould (die and stamp) which is located between two heating elements installed on a hydraulic press. The presented research combines mechanical engineering and material engineering issues. The physical and mechanical tests of obtained biocomposites included mechanical strength measurements, thermogravimetric analyses (TGA), colour change tests and scanning electron microscopic (SEM) tests of the internal structure after breaking the sample. In addition, Fourier transform infrared spectroscopy (FTIR) tests were carried out. Generally, the bend tests and Young's modulus were significantly increased, for example, biocomposites with an addition of chokeberry pomace had the flexural strength higher by approximately 25% in relation to the primary sample. Furthermore, it is interesting to note the increase of water contact angle of these biocomposites by 40% in relation to the primary sample. The research indicates the potential for using fruit pomace for the needs of biocomposite production.

Automated summary

This study combined mechanical engineering and material engineering to produce biocomposites using a heated mold and various fruit pomace. The physical and mechanical tests showed significant increase in flexural strength and Young's modulus of the biocomposites, along with a notable increase in water contact angle. The research suggests the potential of using fruit pomace for biocomposite production.