Study of effect of wood-flour content on mechanical, thermal, rheological properties and thermoformability of wood-polypropylene composites

Abstract Wood plastic composites (WPC) were made from polypropylene (PP), impact copolymer (ICP) and wood flour (WF) by varying the WF content from 10 to 40% with PP grafted maleic anhydride as a coupling agent. The effect of varying WF content was studied on rheological, thermal, mechanical properties and dynamic mechanical properties. Experimental small amplitude oscillatory shear (SAOS) data was compared with the Einstein–Batchelor and empirical Krieger–Dougherty relations. Significant dependence of mechanical and rheological properties on WF content was observed. Young’s modulus, flexural modulus and dynamic shear viscosity increased with WF content. Results of dynamic mechanical analysis (DMA) showed increase in storage modulus with WF content. Three millimeter thick compression molded composites sheets were thermoformed using axisymmetric molds with two draw depths. Sag observed visually during thermoforming decreased with increasing WF content. Components made from the composites showed close to uniform thickness distribution as compared to those from ICP.