Investigation on thermal properties of tamarind shell particles reinforced hybrid polymer matrix composites

The structural features of the by-products from chicken poultry encourage their better use over dumping or incineration, and polymer composite materials constitute a zone for direct use in small treatment amounts. The polymer composites have been prepared, and their thermal stability tested with chicken feather fibres in open fibrous shell paws and nano tamarind coating powder. Heating rates were of 150 °C/min from 0 to 800 °C, and characterization of thermogravimetry and thermal differential analysis was performed. The results show three phases of thermal decomposition: moisture evaporation below 200 °C, the decomposition of the chicken fibre between 150 °C and 300 °C and the final decomposition of the matrix below 550 °C. The differences in thermal stability were insignificant when the content of chicken feather fibres increased, and the content of nano tamarind shell particles decreased.