IRIS - Res&Arch Institutional Research Information System - Research & Archive
Anagrafe della Ricerca dell'Università degli Studi di Perugia.
EnglishSmart multiresponsive bionanocomposites with both humidity- and thermally activated shape-memory effects, based on blends of ethylene-vinyl acetate (EVA) and thermoplastic starch (TPS) are designed. Thermo- and humidity-mechanical cyclic experiments are performed in order to demonstrate the humidity- as well as thermally activated shape memory properties of the starch-based materials. In particular, the induced-crystallization is used in order to thermally activate the EVA shape memory response. The shape memory results of both blends and their nanocomposites reflect the excellent ability to both humidity- and thermally activated recover of the initial shape with values higher than 80 and 90%, respectively.
Scheda prodotto non validato
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo
| Titolo: | Multiresponsive Shape Memory Blends and Nanocomposites Based on Starch |
| Autori: | PEPONI, LAURA [Writing – Original Draft Preparation] |
| Data di pubblicazione: | 2016 |
| Rivista: | |
| Abstract: | Smart multiresponsive bionanocomposites with both humidity- and thermally activated shape-memory effects, based on blends of ethylene-vinyl acetate (EVA) and thermoplastic starch (TPS) are designed. Thermo- and humidity-mechanical cyclic experiments are performed in order to demonstrate the humidity- as well as thermally activated shape memory properties of the starch-based materials. In particular, the induced-crystallization is used in order to thermally activate the EVA shape memory response. The shape memory results of both blends and their nanocomposites reflect the excellent ability to both humidity- and thermally activated recover of the initial shape with values higher than 80 and 90%, respectively. |
| Handle: | http://hdl.handle.net/11391/1463185 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
File in questo prodotto:
http://hdl.handle.net/11391/1463185
Copyright © 2020