Effect of Sugarcane Bagasse and Alumina Reinforcements on Physical, Mechanical, and Thermal Characteristics of Epoxy Composites Using Artificial Neural Networks and Response Surface Methodology

Abstract

In this study, the reinforcing effect of sugarcane bagasse and alumina micro-fillers on epoxy polymer composites’ physical, mechanical, and thermal characteristics is reported. The design of the experiment as per central composite design-response surface methodology and artificial neural network scheme was chosen, in order to predict the optimal influence of sugarcane bagasse and alumina micro-fillers as 1.38 to 5.62 wt.%. From the analysis of variance outcomes, it was observed that sugarcane bagasse and alumina micro-fillers were essential to the mechanical characteristics. To maximize the flexural properties, the optimal contents of sugarcane bagasse and alumina micro-fillers were observed to be 3.5 wt.% and 3.5 wt.%, respectively. From the predicted vs. actual, cook’s distance, and residual graphs, it was observed that there is a better agreement between the developed model and experimental outcomes. Incorporating sugarcane bagasse and alumina micro-fillers in epoxy resin enhanced the physical, thermal, and mechanical characteristics. Scanning electron microscope examination of epoxy hybrid composite affirmed the uniform distribution of sugarcane bagasse and alumina micro-fillers in the epoxy matrix that affected the enhanced mechanical, physical, and thermal stability characteristics of the composite material.