Effect of filler type on crystallinity of low-density polyethylene composites

In this study, crystallinity was investigated for Low-Density Polyethylene composites of bagasse and sweet potato peel (SPP) compounded with an internal mixer as compared to the pure low-density polyethylene that acted as the control sample. This investigation was carried out for total filler content of 30% by weight of the composites for three types of composites being; bagasse-filled, SPP-filled and hybrid composites of Low-Density Polyethylene filled with both bagasse and SPP. XRD analysis showed a decrease in the degree of crystallinity of the composites as compared to the pure Low-Density Polyethylene. This is a general trend with composites where the introduction of fillers brings about a reduction in the crystallinity of polymer materials. The bagasse composite, sweet potato peel composite and the hybrid composites had degrees of crystallinity of 33.25%, 33.15% and 34.15% respectively, as against that of the pure LDPE which was 36.41%.