Elasticity, microstructure and thermal stability of foliage and fruit fibres from four tropical crops

Abstract

A comparative analysis of the elasticity, microstructure and thermal stability of fibres (thickness ranging from 43.4 to 189.4 µm) isolated from pineapple leaves (PALF), coconut coir (COIR), banana leaf-stem (BAN) and oil palm empty fruit bunch (OPEFB) reported in this study. Statistical analysis of the mechanical properties derived from tensile test to rupture reveals significant differences (P<0.05) in the fibre strength (σ), stiffness (E) and extensibility (parameterized by the strain to rupture, ɛ). It is observed that COIR fibres yield the smallest strength, σ (=99.8±22.5 MPa), and stiffness, E (= 0.5±0.1 GPa), while PALF fibres yield the largest σ (=639.5±301.6 MPa) and E (=7.1±3.1 GPa); PALF fibres exhibit the smallest ɛ (=0.11±0.03) but OPEFB fibres yield the largest ɛ (=2.0±1.3). From scanning electron micrographs, it is observed that cellulose fibril rupture predominates in OPEFB, COIR and BAN fibres; a large proportion of the cellulose fibrils fail by pullout in PALF fibres. Thermogravimetric analysis reveals that all fibres are thermally stable up to 250 °C; the fibre residue ranges from 30 to 80 wt% after heating to 500 °C. In particular, BAN experiences the highest weight loss and PALF experiences the lowest weight loss. The findings lend to a simple approach for determining the performance of the composites by assessing the type of natural fibres for reinforcing polymeric matrices.