This study examined, the effect of chemically extracted raspberry pomace on the thermal stability, mechanical properties, flammability, chemical structure and processing of poly(vinyl chloride). It was observed that the pomace in this study was used to extract naphtha, thereby permitting the removal of bio-oil as a factor preventing the obtaining of homogeneous composites. Furthermore, adding 20% raspberry pomace filler after extraction extended the thermal stability time for the composites by about 30%. It was observed that composite density, impact strength, and tensile strength values decreased significantly with increasing concentrations of filler in the PVC matrix. At the same time, their modulus of elasticity and Shore hardness increased. All tested composites were characterized by a good burning resistance with a flammability rating of V0 according to the UL94 test. Adding 20 to 40% of a natural filler to the PVC matrix made it possible to obtain composites for the production of flame resistant elements that emitted less hydrogen chloride under fire conditions while ensuring good rigidity.
Keywords: PVC; flame resistance; natural particles; plant materials; polymer composite; thermal stability.