Misturas de PP/Resíduos de tecido de big bag.

Abstract

Nowadays, a study is needed for the development of new products derived from its residues, with the incorporation of polymeric materials after its use, in order to minimize the use of virgin raw material, reducing costs, as well as disposal of noble materials. Within these product lines are raffia packaging, and as derivatives the big bags (flexible containers), used to accommodate various products of the world economy and have polypropylene (PP) as the main raw material for manufacturing. In this work, different percentages of residues from big bags (10, 30 and 50%) were extruded with two types of PP as matrix, presenting different melt flow rates, i.e., PP H103 and PP H503. The mixtures were thermally characterized by Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). By DSC, the two PPs and blends (PP + residue) showed near melting and crystallization temperatures; in general the thermal properties were not significantly altered. By TG, higher thermal stability was observed for blends with PP H103. The impact strength of the blends remained close to their respective neat PPs, being higher reached values for the blends with PP H503. The tensile strength did not change, neither with PP nor with the amount of added big bag tissue residue. Elastic modulus increased with addition of the residue, implying an increase in the blends stiffness. For PP H503, the elongation at break decreased as the recycled content was increased compared to the neat polymer. For PP H103, the elongation increased with the residue incorporation but being lower than PP H503. By heat deflection temperature (HDT) it was verified that PP H103 and its blends maintained the same HDT range of 93°C. For PP H503 there was a subtle increase in HDT, showing a more rigid character compared to the neat polymer. By Scanning Electron Microscopy (SEM), it was observed that both blends, i.e., with PP H103 and PP H503, presented ductile fracture, as well as their respective neat polymers.