Mechanical and thermal analysis of bio-waste BFF fiber reinforced epoxy/alumina hybrid composites

In this research, a solid agro-waste called Borassus flabellifer fruit (BFF) fiber reinforced hybrid polymer composite composed of epoxy and alumina powder in various ratios is fabricated, and its mechanical and physical properties are characterized. Borassus flabellifer trees are plentifully available in the Middle East, Southeast Asia, West and Central Africa, having immense cultural and economic importance. The current usage and disposal of BFF fiber is a resource wastage. Thus, the novelty of the present work is the sustainable development of a biodegradable hybrid composite using BFF fibers without compromising the composites’ performance. Manual hand layup was utilized to make composites with different fiber and filler loadings. Surface-modified BFF fibers and filler alumina powder are used to reinforce the epoxy composites. The weight proportions of the fiber materials are varied while maintaining a constant filler material percent (wt.%). The processing of hydrophilic Borassus flabellifer (BF) fruit fibers is given particular attention in order to improve their compatibility with the polymers. The modified composites’ mechanical properties, including density, hardness, tensile strength, and flexural strength, are examined. To understand the causes for failure, tensile fractured specimens’ scanning electron micrographs (SEMs) are further investigated. The thermal properties of the different composites are analyzed through thermogravimetric analysis. According to the experimental results, the tensile and flexural characteristics rise up to 25 wt.% of the total loading’s fiber content but then reduce with the rise in fiber loading. Tensile strength, flexural strength, and hardness increased by approximately 66%, 51%, and 25%, respectively, compared to the epoxy matrix. The composite samples’ water absorption patterns were examined. Percentage of water absorption, highlighting its exceptional ability to withstand water as presented in this paper.