Journal
POLYMERS
Volume 14, Issue 21, Pages -Publisher
MDPI
DOI: 10.3390/polym14214526
Keywords
bergamot peel; banana peel; food waste; reinforced expansive foam
Categories
Funding
- Coordination for the Improvement of Higher EducationCAPES [001]
- National Council for Scientific and Technological Development-CNPq [310413/2021-4]
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This study explores the use of banana and bergamot peels as fillers in the development of rigid polyurethane foam composites. The results show that the addition of up to 15% of fillers can improve the thermal stability and cell size of the composites, while maintaining similar water uptake, density, compressive strength, and color properties compared to neat RPUF.
Banana and bergamot peels are underutilized byproducts of the essential oil and juice-processing industry. This study was designed for the development of rigid polyurethane foam (RPUF) composites using polysaccharide-rich fruit peels as fillers. These fillers were characterized for chemical properties using wet analyses. Additionally, the influences of the filler type and filler content on morphological, thermal, mechanical, hygroscopic, and colorimetric properties of the RPUF were investigated. The main results indicated that, in a comparison with the neat RPUF, the insertion of up to 15% of fillers yielded similar water uptake, apparent density, compressive strength, and color properties, as well as increases up to 115% in thermal stability and up to 80% in cell size.
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