Thermal properties of agro-flour-filled biodegradable polymer bio-composites

H. S. Kim, H. S. Yang, H. J. Kim, B. J. Lee, T. S. Hwang

Research output: Contribution to journalArticlepeer-review

71 Scopus citations


In this study, the thermal properties of agro-flour-filled polybutylene succinate (PBS) bio-composites were investigated. PBS is one of the biodegradable polymers made from the condensation reaction of glycols and dicarboxylic acid and is naturally degraded by natural soil burial system. The thermal properties of the bio-composites were analyzed according to the agro-flour content and mesh size. On increasing agro-flour content, the thermal stability, degradation temperature and derivative thermogravimetric curve (DTGmax) temperature of the bio-composites decreased while the ash content increased. The thermal degradation of the bio-composites was not affected by agro-flour mesh size. The glass transition (T g) and melting (T m) temperatures of the bio-composites were not significantly changed. The storage modulus (E') of the bio-composites was higher than that of neat PBS, because the incorporation of agro-flour increased the stiffness of the bio-composites. At higher temperatures, E' of the bio-composites decreased due to the increasing viscosity and chain mobility of neat PBS. The thermal properties of bio-composites have an important effect on the manufacturing system and application methods.

Original languageEnglish (US)
Pages (from-to)299-306
Number of pages8
JournalJournal of Thermal Analysis and Calorimetry
Issue number2
StatePublished - Jul 2005


  • Agro-flour
  • Bio-composites
  • Biodegradable polymer
  • Glass transition temperature (T)
  • Melting temperature (T)
  • Thermal stability
  • Viscoelastic properties

Fingerprint Dive into the research topics of 'Thermal properties of agro-flour-filled biodegradable polymer bio-composites'. Together they form a unique fingerprint.

Cite this