Effects of Daniella oliveri Wood Flour Characteristics on the Processing and Functional Properties of Wood Polymer Composites

Eyitayo Olatunde Olakanmi, Olatunji Mohammed Thompson, Ephraim Vunain, Mulalo Doyoyo, Reinout Meijboom

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3 Citations (Scopus)


The effects of particle sizes/distribution and contents on the processing, changes in microstructure and functional properties of wood polymer composites (WPCs) prepared from virgin high-density polyethylene (vHDPE) and sodium hydroxide (NaOH) treated Daniella oliveri wood flour via compression molding have been explored. Findings from this study suggested that an appropriate choice of wood flour characteristics could improve the interactions between the wood flour and the vHDPE matrix by eliminating incomplete wetting, segregation, and agglomeration of wood flour particles during processing while enhancing mechanical and thermal properties of the composites. Properties of the WPCs were optimized when wood flour of particle sizes/distribution and contents of +210-300 μm and 35 wt%, respectively, were blended with vHDPE matrix.

Original languageEnglish
Pages (from-to)1073-1084
Number of pages12
JournalMaterials and Manufacturing Processes
Issue number8
Publication statusPublished - Jun 10 2016


All Science Journal Classification (ASJC) codes

  • Materials Science(all)
  • Mechanics of Materials
  • Mechanical Engineering
  • Industrial and Manufacturing Engineering

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