Production and characterization of polyurethane/expanded graphite composites for industrial food preservation

dc.contributor.authorErtugral, Tugba Gungor
dc.date.accessioned2025-01-27T20:31:44Z
dc.date.available2025-01-27T20:31:44Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThermal insulation materials extend the shelf life of food and reduce energy consumption. Polyurethane (PU) insulation materials are often used to keep food hot and cold. Improving the thermal insulation properties of PU can significantly contribute to energy savings and lower food-related costs in the food and pharmaceutical industries. Polyurethane/expanded graphite (PU/EG) composites were obtained by hot-pressing by adding expanded graphite (EG) to PU foams. Composites with 0.05%, 5%, and 10% EG were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), and thermogravimetric analysis (TGA).
dc.identifier.doi10.14314/polimery.2022.11.6
dc.identifier.endpage594
dc.identifier.issn0032-2725
dc.identifier.issue11-12
dc.identifier.scopus2-s2.0-85147508054
dc.identifier.scopusqualityQ3
dc.identifier.startpage588
dc.identifier.urihttps://doi.org/10.14314/polimery.2022.11.6
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23253
dc.identifier.volume67
dc.identifier.wosWOS:000964812800001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIndustrial Chemistry Research Inst
dc.relation.ispartofPolimery
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectpolyurethane
dc.subjectexpanded graphite
dc.subjectcomposites
dc.subjectinsulation
dc.titleProduction and characterization of polyurethane/expanded graphite composites for industrial food preservation
dc.title.alternativeOtrzymywanie i charakterystyka kompozytów poliuretan/grafit ekspandowany do konserwacji ?ywno?ci metod? przemys?ow?
dc.typeArticle

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