An Investigation of Thermomechanical Behavior of Tunisian Luffa Sponges’ Fibers

Abstract

This work is realized in the context of valorizing natural and local resources, in particular, luffa plant fruit (luffa sponge). The raw fibers of the luffa sponge have a short lifetime. Hence, when they are chemically treated, it constitutes a solution is prepared to limit their degradation in the long term and to improve their mechanical characteristics. Therefore, this paper studies the effect of the chemical treatment on the mechanical properties of the luffa sponge’s fibers (fibers of luffa Sponge). The chemical process consists of dipping a brunch of luffa in various concentrations of sodium hydroxide (NaOH) at different time intervals and at different temperature conditions. The luffa sponge’s fibers were mechanical. Characterized before and after the treatment, mechanically (micro traction test). It has been shown that an optimum of 61% increase in mechanical properties (tensile strength) has been reached in the following conditions: treatment with 1% concentration for 90 min at 50°C.