4.5 Article

Crystalline property change of poly(ethylene-co-vinyl acetate) by compounding and curing procedures

期刊

POLYMERS FOR ADVANCED TECHNOLOGIES
卷 33, 期 4, 页码 1269-1277

出版社

WILEY
DOI: 10.1002/pat.5599

关键词

compounding; crystalline properties; curing; ingredients; poly(ethylene-co-vinyl acetate)

向作者/读者索取更多资源

The influence of manufacturing processes on the crystalline properties of poly(ethylene-co-vinyl acetate) (EVA) was investigated, revealing that stearic acid, TAC, and JTR can improve the crystallinity of EVA compounds; the milling process can accelerate the crystal formation of EVA chains; EVA foam samples have higher crystallinity, possibly due to compression of EVA chains during blowing.
Influence of manufacturing processes of poly(ethylene-co-vinyl acetate) (EVA) on the crystalline properties was investigated using various EVAs with different VA contents. Four compounds with different compositions for each EVA were prepared to examine the influence of the ingredients. Stearic acid, dicumyl peroxide (DCP, crosslinking agent), triallyl cyanurate (TAC, co-crosslinker), and azodicarbonamide (JTR, blowing agent) were employed as principal ingredients. By compounding, percentage crystallinities (X(c)s) increased irrespective of kinds of the EVAs and their compound formulations. It was found that stearic acid, TAC, and JTR improved crystallinities of the EVA compounds. And milling process could accelerate crystal formation of EVA chains by strain-induced crystallization. The X(c)s of the EVA compounds were notably decreased through curing process, but some EVA vulcanizates showed greater X(c)s than their raw EVAs. Especially, the EVA foam samples had higher X(c)s than their raw EVAs and it could be explained with compression of EVA chains by blowing. X-c changes of the two crystals of [110] and [200] by the ingredients and manufacturing procedures were also examined. The X-c ratios of [110]/[200] of the foam samples were greater than those of the unfoamed ones.

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

4.5
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