Investigation on thermal properties of tamarind shell particles reinforced hybrid polymer matrix composites

The structural features of the by-products from chicken poultry encourage their better use over dumping or incineration, and polymer composite materials constitute a zone for direct use in small treatment amounts. The polymer composites have been prepared, and their thermal stability tested with chicken feather fibres in open fibrous shell paws and nano tamarind coating powder. Heating rates were of 150 degrees C/min from 0 to 800 degrees C, and characterization of thermogravimetry and thermal differential analysis was performed. The results show three phases of thermal decomposition: moisture evaporation below 200 degrees C, the decomposition of the chicken fibre between 150 degrees C and 300 degrees C and the final decomposition of the matrix below 550 degrees C. The differences in thermal stability were insignificant when the content of chicken feather fibres increased, and the content of nano tamarind shell particles decreased.Copyright (c) 2021 Elsevier Ltd. All rights reserved.Selection and peer-review under responsibility of the scientific committee of the International Confer-ence Virtual Conference on Technological Advancements in Mechanical Engineering