The present work reviews current research on the field of green composites. The effect of chemical treatment on thermal and thermophysical properties of Polypropylene/Spanish Broom flour composites has been investigated. Polypropylene (PP) is a non-polar matrix; therefore it has a poor adhesion towards polar SB flour. Because an emphasis was put on evaluating the effects of modification, two chemical treatments like sodium hydroxide and silane were performed in order to reduce the hydrophilic behavior of SB flour, and to improve the interfacial adhesion PP-SB. The thermophysical study was performed according to ISO 22007 on transient plane source (TPS 2500S) Hot Disk. The heating powers were 11, 19 and 23 mW for a measurement time of 10 seconds. The thermal conductivity of the flour-reinforced composites increased after every treatment due to improved interfacial interactions. However, for flour ratio low than 20 wt%, we note a decrease of thermal conductivity of composites (i.e., under 19 mW: from 0.2668 W/m.K for neat PP to 0.2699 W/m.K for PP/10 wt% Untreated SB, 0.2562 W/m.K for PP/10 wt% SB-NaOH, and 0.2293 W/m.K for PP/10 wt% SB-VTMS, respectively). For an SB content of 20 wt%, the thermal conductivity values "‹"‹of all PP/SB composites are almost identical to those of neat PP, but beyond 20 wt%, there is a significant increase in thermal conductivity, and this is reflected in a lowering of the total temperature increases.

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