Effect of thermal degradation on rheological properties for poly(3-hydroxybutyrate)

被引：36

作者：

Yamaguchi, Masayuki ^{[1
]}

Arakawa, Keiichi ^{[1
]}

机构：

[1] Japan Adv Inst Sci & Technol, Sch Mat Sci, Nomi, Ishikawa 9231292, Japan

来源：

EUROPEAN POLYMER JOURNAL | 2006年 / 42卷 / 07期

关键词：

poly(3-hydroxybutyrate); rheological properties; thermal degradation;

D O I：

10.1016/j.eurpolymj.2006.01.022

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Thermal degradation at processing temperature and the effect on the rheological properties for poly(3-hydroxybutyrate) have been studied by means of oscillatory shear modulus and capillary extrusion properties, with the aid of molecular weight measurements. Thermal history at processing temperature depresses the viscosity because of random chain scission. As a result, gross melt fracture hardly takes place with increasing the residence time in a capillary rheometer. Moreover, it was also found that the molecular weight distribution is independent of the residence time, whereas the inverse of the average molecular weight is proportional to the residence time. Prediction of average molecular weight with a constant molecular weight distribution makes it possible to calculate the flow curve following generalized Newtonian fluid equation proposed by Carreau as a function of temperature as well as the residence time. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1479 / 1486

页数：8

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