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This paper aims to study the tribological properties of high strength glass fabric/phenolic laminate composites reinforced by carbon fiber (CF) with and without graphene…
This paper aims to study the tribological properties of high strength glass fabric/phenolic laminate composites reinforced by carbon fiber (CF) with and without graphene oxide (GO) modified.
In this study, the tribological performance tests of the composites were conducted on a block-on-ring tester (MRH-03). The applied load, linear velocity and duration of time are 200 N, 0.5 m/s and 120 min, respectively. The friction coefficient and specific wear rate were shown.
The optimal content of GO on CFs is 0.2 per cent mass fraction. The optimal content of GO addition means the strongest interfacial adhesion between the CF and the matrix.
The main originality of this paper is to reveal the effect of surface GO on CF on the tribological properties of fabric-reinforced composites.
The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-07-2019-0273/
Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of…
Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.
This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.
Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.
The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.