向日葵饼物理和化学改性对聚氨酯复合泡沫性能的影响。

Effects of Physical and Chemical Modification of Sunflower Cake on Polyurethane Composite Foam Properties.

作者信息

Strąkowska Anna, Członka Sylwia, Kairytė Agnė, Strzelec Krzysztof

机构信息

Institute of Polymer & Dye Technology, Lodz University of Technology, 90-924 Lodz, Poland.

Laboratory of Thermal Insulating Materials and Acoustics, Faculty of Civil Engineering, Institute of Building Materials, Vilnius Gediminas Technical University, LT-08217 Vilnius, Lithuania.

出版信息

Materials (Basel). 2021 Mar 15;14(6):1414. doi: 10.3390/ma14061414.

DOI:10.3390/ma14061414

PMID:33803963

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7999528/

Abstract

Sunflower cake (SC), which is waste during the production of sunflower oil, was selected as a modifier of properties in polyurethane (PUR) foams. The SC was chemically modified with triphenylsilanol (SC_S) and physically modified with rapeseed oil (SC_O). The influence of SC on the rheological properties of the polyol and the kinetics of foam growth were investigated. PUR foams were characterized by morphological, mechanical, and thermal analysis. The results show that the physical and chemical modification of SC contributes to the changes in the properties of the foams in different ways. Too high hydrophobicity of SC_O affects the structure deterioration, and thus the mechanical properties, and in turn, reduces the affinity for water. In turn, chemical modification with silane allows for obtaining foams with the best mechanical properties.

摘要

葵花籽饼（SC）是葵花籽油生产过程中的废弃物，被选作聚氨酯（PUR）泡沫塑料性能的改性剂。SC用三苯基硅醇进行化学改性（SC_S），并用菜籽油进行物理改性（SC_O）。研究了SC对多元醇流变性能和泡沫生长动力学的影响。通过形态学、力学和热分析对PUR泡沫进行了表征。结果表明，SC的物理和化学改性以不同方式促成了泡沫性能的变化。SC_O过高的疏水性会影响结构劣化，进而影响力学性能，反过来又降低了对水的亲和力。反过来，用硅烷进行化学改性可得到具有最佳力学性能的泡沫。