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@article{196199,
        author = {P.A. Mbah and P. I. Ebiem-Kenechukwu and O.O. Kolawole and B.O. Okoye and N.C. Osuji},
        title = {Valorization of Palm Kernel Shell Powder for the Development of MAPP-Enhanced Polypropylene Bio-composites: Mechanical Optimization and Suitability for Food Packaging Applications.},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {11},
        pages = {6160-6170},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=196199},
        abstract = {This study focuses on the valorization of palm kernel shell (PKS), an abundant agricultural waste from the palm oil industry, by utilizing its powder (PKSP) as a reinforcing filler in polypropylene (PP) matrices. Maleic anhydride-grafted polypropylene (MAPP)-enhanced PP was compounded with palm kernel shell powder (PKSP) of controlled particle sizes (75 µm, 250 µm, and 500 µm) at varying weight percentages (0, 5, 10, 15, 20, and 25 wt.%). The composite bars were fabricated using melt processing followed by compression molding. The mechanical properties, including tensile strength and tensile modulus, were characterized in accordance with ASTM D638 standards, and afterward, optimized for best balance of strength and stiffness. This were numerically obtained by Python script using the highly recommended Monte Carlo optimization method consisting of geometric mean. The experimental optimization conducted via a Python interface reveals that 25 wt% PKSP yields the highest weighted optimization scores across all particle sizes, with the 75 µm–25 wt% combination achieving the highest score. Pareto optimization similarly identifies 75 µm at 25 wt% as optimal, while product optimization shows that 25 wt% of either 75 µm or 500 µm maximizes the strength stiffness product. Geometric mean optimization ranks 75 µm at 25 wt% highest due to minimal variation in both properties across filler content. Desirability function analysis places 75 µm–25 wt% closely behind 500 µm–25 wt%. Consequently, the 75 µm–25 wt% combination emerges as the optimized set for achieving the best balance of strength and stiffness. This research confirms that MAPP-enhanced PP/PKSP composites, derived from agricultural waste, present a promising sustainable alternative for rigid food packaging applications, contributing to waste reduction and circular economy principles.},
        keywords = {Valorization Palm Kernel Shell Powder (PKSP), Polypropylene (PP), Maleic Anhydride-grafted Polypropylene (MAPP), Bio-composites, Mechanical Properties, Compression Molding, coupling agent, compatibilizer, sustainable materials, optimization, Food Packaging.},
        month = {April},
        }