20 resultados para PHB thermal degradation
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Paper submitted to the 19th International Symposium on Analytical & Applied Pyrolysis, Linz, Austria, 21-25 May 2012.
Resumo:
The thermal degradation of flexible polyurethane foam has been studied under different conditions by thermogravimetric analysis (TG), thermogravimetric analysis-infrared spectrometry (TG-IR) and thermogravimetric analysis-mass spectrometry (TG-MS). For the kinetic study, dynamic and dynamic+isothermal runs were performed at different heating rates (5, 10 and 20 °C min−1) in three different atmospheres (N2, N2:O2 4:1 and N2:O2 9:1). Two reaction models were obtained, one for the pyrolysis and another for the combustion degradation (N2:O2 4:1 and N2:O2 9:1), simultaneously correlating the experimental data from the dynamic and dynamic+isothermal runs at different heating rates. The pyrolytic model considered consisted of two consecutive reactions with activation energies of 142 and 217.5 kJ mol−1 and reaction orders of 0.805 and 1.246. Nevertheless, to simulate the experimental data from the combustion runs, three consecutive reactions were employed with activation energies of 237.9, 103.5 and 120.1 kJ mol−1, and reaction orders of 2.003, 0.778 and 1.025. From the characterization of the sample employing TG-IR and TG-MS, the results obtained showed that the FPUF, under an inert atmosphere, started the decomposition breaking the urethane bond to produce long chains of ethers which were degraded immediately in the next step. However, under an oxidative atmosphere, at the first step not only the urethane bonds were broken but also some ether polyols started their degradation which finished at the second step producing a char that was degraded at the last stage.
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Resumen del póster presentado en PIC2015 – the 14th International Congress on Combustion By-Products and Their Health Effects, Umeå, Sweden, 14-17 June 2015.
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The disintegration under composting conditions of films based on poly(lactic acid)–poly(hydroxybutyrate) (PLA–PHB) blends and intended for food packaging was studied. Two different plasticizers, poly(ethylene glycol) (PEG) and acetyl-tri-n-butyl citrate (ATBC), were used to limit the inherent brittleness of both biopolymers. Neat PLA, plasticized PLA and PLA–PHB films were processed by melt-blending and compression molding and they were further treated under composting conditions in a laboratory-scale test at 58 ± 2 °C. Disintegration levels were evaluated by monitoring their weight loss at different times: 0, 7, 14, 21 and 28 days. Morphological changes in all formulations were followed by optical and scanning electron microscopy (SEM). The influence of plasticizers on the disintegration of PLA and PLA–PHB blends was studied by evaluating their thermal and nanomechanical properties by thermogravimetric analysis (TGA) and the nanoindentation technique, respectively. Meanwhile, structural changes were followed by Fourier transformed infrared spectroscopy (FTIR). The ability of PHB to act as nucleating agent in PLA–PHB blends slowed down the PLA disintegration, while plasticizers speeded it up. The relationship between the mesolactide to lactide forms of PLA was calculated with a Pyrolysis–Gas Chromatography–Mass Spectrometry device (Py–GC/MS), revealing that the mesolactide form increased during composting.
Resumo:
Blends of poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) plasticized with a lactic acid oligomer (OLA) added at three different concentrations (15, 20 and 30 wt% by weight), were prepared by an optimized extrusion process to improve the processability and mechanical properties of these biopolymers for flexible film manufacturing. Morphological, chemical, thermal, mechanical, barrier and migration properties were investigated and formulations with desired performance in eco-friendly films were selected. The efficiency of OLA as plasticizer for PLA_PHB blends was demonstrated by the significant decrease of their glass transition temperatures and a considerable improvement of their ductile properties. The measured improvements in the barrier properties are related to the higher crystallinity of the plasticized PLA_PHB blends, while the overall migration test underlined that all the proposed formulations maintained migration levels below admitted levels. The PLA_PHB blend with 30 wt% OLA was selected as the optimum formulation for food packaging, since it offered the best compromise between ductility and oxygen and water vapor barrier properties with practically no migration.