Abstract
Sandwich-structured panels, composed of two surface layers of wood flour/high-density polyethylene composite (WPC) and a core layer of linear low-density polyethylene (LLDPE), were prepared by hot-press. The single-layer WPC panels were used as controls, with wood flour contents ranging from 55 to 84%. The sandwich-structured panels showed an improvement in both flexural and impact strength of up to 42% and 77%, respectively, and water absorption was considerably reduced compared to the controls. The LLDPE core layer did not cause substantial change in creep and relaxation behavior, but resulted in an increase in the linear coefficient of thermal expansion.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
