Abstract

AbstractLinear low‐density polyethylene (LLDPE) and different concentrations (5‐20 wt%) of magnesium hydroxide (MAH) as a filler either with or without the addition of graphene nanoplatelets (GNPs) were peroxide cross‐linked using dicumyl peroxide as a cross‐linking agent in a twin‐screw extruder. The mechanical, thermal stability, flame retardancy, morphological, and rheological properties of the prepared samples were investigated. The mechanical properties of the peroxide cross‐linked LLDPE samples with higher MAH and GNP in the matrix were significantly improvement compared to neat LLDPE. This indicates that the addition of MAH and GNP to the peroxide cross‐linked LLDPE matrix could be suitable reinforcing fillers to achieve better and enhanced mechanical properties, particularly tensile strength. Conversely, a significant decrease in the elongation at break values was found for peroxide cross‐linked LLDPE samples compared to neat LLDPE. Similarly, results of thermogravimetric analysis revealed remarkable thermal stability enhancement in the peroxide cross‐linked LLDPE samples with higher MAH and GNP compared to neat LLDPE. The results from UL94 test demonstrated that the peroxide cross‐linked LLDPE samples comprising higher MAH with GNP exhibited improved V = 0 rating compared to poor no rating (NR) for neat LLDPE. Furthermore, the scanning electron microscope and digital images shown improved flame retardancy properties for these samples because of the formation of protective char layer on the sample surface. The complex viscosity for the peroxide cross‐linked LLDPE samples, at lower frequency, increased with increasing MAH loading and further addition of GNP compared to neat LLDPE.Highlights Cross‐linked polyethylene with flame retardant (FR) and nanofiller were prepared. Effects of cross‐linking and FR on the final properties of the polymer were studied. 20wt% FR with 3 phr nanofiller promoted the final properties of the polymer. Higher filler loading in the polymer improved flame retardancy and thermal stability. Combined effect of cross‐linking and FR has shown major improvement.

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