Journal
POLYMER DEGRADATION AND STABILITY
Volume 167, Issue -, Pages 228-240Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.polymdegradstab.2019.07.010
Keywords
Poly (butylene succinate); Polyhedral oligomeric silsesquioxane; Chain extension; Isothermal crystallization; Microcellular foams
Categories
Funding
- National Natural Science Foundation of China [51703004, 51673004]
- Top Young Innovative Talents Program of Beijing Municipal University [CITTCD201704041]
- Open Foundation of Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics [BS201708]
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Currently, the fabrication of microcellular semi-crystalline polymer foams using supercritical CO2 as a blowing agent had attracted worldwide interest. In this paper, a novel and facile isothermal crystallization induction method was proposed to prepare biodegradable microcellular semi-crystalline poly (butylene succinate) (PBS) foams by supercritical CO2. In order to improve melt viscoelasticity and increase cell nucleation number, chain extender (CE) and polyhedral oligomeric silsesquioxane (POSS) were introduced into PBS through melt blending method. Differential scanning calorimetry results showed that with the addition of CE and POSS, the crystallization temperature of various PBS samples increased and their crystallinity kept unchanged almost. Compared with those of pure PBS, the complex viscosity and storage modulus of chain extended PBS (CPBS), PBS/POSS and CPBS/POSS increased. The effect of chain extension, POSS addition and induction time on the foaming performance of various PBS samples was studied systematically. Microcellular CPBS/POSS foam was successfully fabricated at the induction time of 18 min and foaming temperature of 90 degrees C, in which the cell size and volume expansion ratio could reach 6.80 +/- 1.21 mu m and 7.48 +/- 0.03 times, respectively. Finally, the formation mechanism of various PBS foams by isothermal crystallization induction method was presented and the thermal conductivity of various PBS foams was investigated. (C) 2019 Elsevier Ltd. All rights reserved.
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