4.7 Article

Physical and chemical effects of ultrasound vibration on polymer melt in extrusion

期刊

ULTRASONICS SONOCHEMISTRY
卷 17, 期 1, 页码 66-71

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2009.05.005

关键词

Ultrasound vibration; Extrusion; Polypropylene

资金

  1. National Nature Science Foundation of China [50233010]
  2. National Basic Research Program of China [2005CB623800]

向作者/读者索取更多资源

The physical and chemical effects of ultrasound on polypropylene (PP) melts in extrusion were investigated. By applying ultrasound vibration to the entrance of the die, apparent pressure and viscosity of PP can be obviously decreased under the appropriate ultrasound power. Ultrasound has both physical and chemical effects on the polymer melt. In our study with specific polymer and ultrasound system, we determined that the chemical effect makes up 35-40% of the total effect of ultrasound on the apparent viscosity reduction of PP melts at most of the studied intensities. The physical effect plays a more important role in the ultrasound-applied extrusion than the chemical effect. This chemical effect is an irreversible and permanent change in molecule weight and the molecular-weight distribution due to ultrasound. As the ultrasound intensity increases, the molecular weight of PP reduces and its molecular-weight distribution becomes narrower; the orientation of PP molecules along the flow direction reduces (in melt state) and the crystallinity of PP samples (in solid state) decreases by applying the ultrasound vibration. Ultrasound vibration increases the motion of molecular chains and makes them more disorder; it also affects the relaxation process of polymer melts by shortening the relaxation time of chain segments, leading to weakening the elastic effect and decreasing the extruding swell ratios. All the factors discussed above reduce the non-Newtonian flow characteristics of the polymer melt and result in the viscosity drop of the polymer melt in extrusion. Crown Copyright (C) 2009 Published by Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据