Optimization of Ingredient Proportions in Wood-Thermoplastic Composites

Many products are formed by mixing together two or more ingredients. The reason for mixing together ingredients in blending experiments is to see if there exist blends of two or more ingredients that can produce more desirable product properties that are obtainable with the single ingredient individually. In blending experiments it is assumed that the properties of interest are functionally related to the product composition and that, by varying the composition through the changing of ingredient proportions, the properties of the product will vary or change as well. From an experimental standpoint, often the reason for studying the functional relationship between the measured property or the measured response and the controllable variables is to try to determine if some combination of the ingredients can be considered best in some sense. This paper will review the latest trends in the field of thermoplastic composites with natural fibres. The most important advantages and limitations of their use will be specified, as well as possible processing and recovery procedures. Also, by taking the example of thermoplastic composite with wood fibres, the influence of ingredient proportions to mechanical properties of product will be examined. This will be made via usage of blending experiments in which four ingredient proportions will be changed. Results gained from experiments will be used for optimization of ingredient proportions to satisfy high market demands.