An investigation on the mechanical,thermal and tribological properties of newly developed polyester composites made with Pistachio shell particles for industrial applications

Abstract

The drive for sustainability and addressing environmental concerns has led to the productive use of bio-waste. This research investigates the potential of pistachio (Pistacia vera) nut shell particles as a novel filler in polyester composites. The study explores the use of these nut shells as a reinforcing material in polyester-based composites to evaluate their mechanical and thermal properties. Pistachio shell particles (PSP) are mixed with polyester resin in varying weight fractions (0%, 1%, 3%, and 5%) to create a new type of composite. The impact of filler content, impingement angle and striking velocity on the erosive wear behavior of these composites are also studied. The mechanical results for the composites revealed that incorporating PSP filler resulted in the maximum rise in tensile (96.61%), impact strength (66.66%), micro-hardness (52.94%), under loading of 5 wt% of PSP filler. However, the composite with 3 wt% of PSP filler, resulted in the maximum rise of flexural strength (135.65%) and flexural modulus (45.28%). Results showed that, composites with 5 wt% of PSP filler exhibited superior erosive resistance. An optimal parameter setting is determined for minimum erosion rate and subsequently validated by conducting confirmation experiment as per Taguchi methodology. Different modes of material removal, wear craters and other qualitative attributes are examined by a scanning electron microscopy during erosion experiment of the samples. Thus, the utilization of agro/food wastes in the development of bio-based products holds significant potential and offers the possibility of replacing conventional materials in various industrial applications.