Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Thermal Characteristics of Okra (Abelmoschus Esculentus) Fibers Obtained via Water- and Dew-Retting

Version 1 : Received: 3 June 2020 / Approved: 5 June 2020 / Online: 5 June 2020 (06:06:05 CEST)

A peer-reviewed article of this Preprint also exists.

Stawski, D.; Çalişkan, E.; Yilmaz, N.D.; Krucińska, I. Thermal and Mechanical Characteristics of Okra (Abelmoschus esculentus) Fibers Obtained via Water- and Dew-Retting. Appl. Sci. 2020, 10, 5113. Stawski, D.; Çalişkan, E.; Yilmaz, N.D.; Krucińska, I. Thermal and Mechanical Characteristics of Okra (Abelmoschus esculentus) Fibers Obtained via Water- and Dew-Retting. Appl. Sci. 2020, 10, 5113.

Abstract

In this study, fibers were extracted from different parts of the okra plant (Abelmoschus esculentus) via water- and dew-retting methods. The fibers were subjected to physical and thermal analyses. The fibers obtained from the upper part of the okra plant show higher breaking strength and lower linear density. Fibers obtained via water-retting exhibited higher breaking strength, elongation at break rates, and lower linear density values. The paper also presents the results of thermogravimetric analysis of the okra fibers. Tests were carried out in oxygen and inert gas atmospheres. The temperature range of the main thermal decomposition stage was in the 275–400°C for range thermo-oxidation and 300–425°C for pyrolysis investigation. Slight differences were found in the thermal resistances of the tested fibers, which was confirmed by an analysis using the alpha s- alpha r methodology. The calculated activation energy values show a large-spread range.

Keywords

okra bast fibers; agro-residual fibers; thermal properties; mechanical properties

Subject

Engineering, Industrial and Manufacturing Engineering

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.