Experimental investigations on mechanical and thermo mechanical properties of chicken feather/pineapple leaf fiber reinforced poly lactic acid (PLA) matrix bio composites

Abstract

Natural polymer fibre composites for the substitution of synthetic material have been widely studied. In this research, pineapple leaf fibres and chicken leaf fibres are placed into PLA materials, which can be used as biodegradable food packaging to develop composite material with enhanced mechanical and thermal properties. The internal plasticizer and hot-pressing machine with different fibre ratios have produced organic composites. Mechanical and thermal analysis of the obtained composites and results compared with pure PLA analyses have been carried out. The tensile and flexurally flexible modules of all composites were shown to be higher than in clean PLA, according to mechanical testing. Furthermore, strength values have been increased by adding pineapple leaf fibre, while impact tests have shown improved strength results by adding chicken feather fibre. Dynamic mechanical analysis has confirmed that chicken leaf fibre, Pineapple/PLA hybrid composites have increased their storage and loss module in comparison to PLA pure composites. The study showed optimal mechanical properties and thermal strength based on a hybrid composite of 17.5:17.5:65 with chicken fibre/pineapple fibre/PLA (CFPF1).