Rheological and thermal properties of blends of a long-chain branched polypropylene and different linear polypropylenes

Blends of a long-chain branched polypropylene (LCB-PP) and four linear polypropylenes (L-PP) having different molecular weights were prepared using a twin screw extruder. The linear viscoelastic properties suggested the immiscibility of the high molecular weight L-PP based blends, and the miscibility of the low molecular weight L-PP based blends. In addition, the Palierne emulsion model showed good predictions of the linear viscoelastic properties for both miscible and immiscible PP blends. However, as expected, the low-frequency results showed a clear effect of the interfacial tension on the elastic modulus of the blends for the high molecular weight L-PP based blends. A successful application of time-temperature superposition (TTS) was found for the blends and neat components. Uniaxial elongational properties were obtained using a SER unit mounted on an ARES rheometer. A significant strain hardening was observed for the neat LCB-PP as well as for all the blends. The influence of adding LCB-PP on the crystallinity, crystallization temperature, melting point, and rate of crystallization were studied using differential scanning calorimetry (DSC). It was found that the melting point and degree of crystallinity of the blends first increased by adding up to 20wt% of the branched component but decreased by further addition. Adding a small amount of LCB-PP caused significant increase of the crystallization temperature while no dramatic changes were observed for blends containing 10wt% LCB-PP and more. Furthermore, the crystalline morphology during and after crystallization of the various samples was monitored using polarized optical microscopy (POM). Compared to the neat linear polymers, finer and numerous spherulites were observed for the blends and LCB-PP. Dynamic mechanical (DMA) data of the blends and pure components were also analyzed and positive deviations from the Fox equation for the glass transition temperature, T-g, were observed for the blends. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.