ABSTRACT
Derivative Thermogravimetric analysis under air was used to observe the thermal decomposition process of Chicken feather fiber (CFF) reinforced Poly-lactic acid (PLA) composite filament of 2.2 mm diameter. The thermal degradation of the sample was initiated at 140 Ö¯C. Approximately 75 % of the thermal degradation occurred between the temperature of 357 Ö¯C and 399 Ö¯C. The composite's activation energy was established using the Coats-Redfern method. The results showed that the activation energy of 112.06 kJ/mol is utilized for the sample throughout the temperature range of 23 Ö¯C to 398 Ö¯C. A low activation energy is indicative of rapid chemical reactions between the CFF and PLA molecules. The results from TGA and DTGA indicate that the addition of CFF in the PLA matrix enhanced the thermal stability.
ABSTRACT
The focus of hospitality initially was on ambience and novelty to attract customers. With the rise of the digital revolution, the hospitality industry has also undergone significant change. Long-distance travel at the workplace, odd working hours, and a variety of food options have driven people staying in Indian metropolises towards online food delivery (OFD) services. The popularity of OFD services has risen because of their practicality, simplicity, and a rise in consumer confidence in digital payments. Specifically, for the food industry, digitalization has opened new horizons to capture customers. The competition is not among the big brands, but big brands are competing with homemakers who run tiffin services, and street food hawkers who claim to provide traditional Dhaba-style food and fast food. The customers are loaded with unlimited options to choose the food in terms of price, cuisine, quality, etc. The present research examines the associations between service quality of OFD services, perceived ease of use, and word-of-mouth review adoption, leading to expectation confirmation modeling. The path analysis was carried out using data from 500 Indian respondents residing in Tier-I cities who have been using OFD services regularly. The research outcome shows that servqual has a positive influence on perceived ease of use and confirmation. Additionally, it encourages continued usage intentions because of its favorable impact on the adoption of e-word-of-mouth reviews.
