Applied Chemistry for Engineering (공업화학)

The Korean Society of Industrial and Engineering Chemistry (한국공업화학회)
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Studies on the Thermal and Rheological Properties of Polypropylene/Starch-MB Blends

폴리프로필렌/옥수수전분 블렌드의 열적 유변학적특성 연구

  • Kim, Youn Cheol (Major in Polymer Engineering, Kongju National University) ;
  • Lee, Chang-Young (Department of Environment Engineering, Kongju National University)
  • 김연철 (공주대학교 고분자공학전공) ;
  • 이창용 (공주대학교 환경공학과)
  • Received : 2007.05.29
  • Accepted : 2007.10.15
  • Published : 2007.12.10
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Abstract

Polypropylene (PP)/corn starch master batch (starch-MB) blends with different PP compositions of 40, 50, 60, and 80 wt% were prepared by melt compounding at $200^{\circ}C$, using lab scale Brabender mixer. The chemical structures and thermal properties of the PP/starch-MB blends were investigated by FT-IR, differential scanning calorimetry (DSC), and thermogravimetric analyzer (TGA). The chemical structure was confirmed by the existence of hydroxy group. There was no district change in melting temperature and melting enthalpy, and TGA curve indicated a decrease in degradation temperature with starch-MB content. The porosity change of blend was measured by scanning electron microscope (SEM), the degree of porosity on the blend surface increased with the starch-MB content. The rheological properties indicated an increase in complex viscosity, shear thinning tendency and elasticity with the starch-MB concentration. These effects were confirmed by an oscillatory viscometer at $200^{\circ}C$. From these results, it is found that 40 wt% is the optimum starch-MB concentration. The fiber was fabricated from PP60/MB40 with 40 wt% starch-MB and the porosity and tensile properties were investigated.

폴리프로필렌(polypropylene, PP)/옥수수전분(corn starch) 마스터뱃취(MB) 블렌드를 PP 함량을 40, 50, 60, 80 wt%로 변화시키며 실험실 규모의 Brabender mixer를 이용하여 $200^{\circ}C$에서 제조하였다. PP/전분MB 블렌드의 화학구조와 열적특성을 적외선분광기(FT-IR), 시차주사열용량분석기(DSC) 그리고 열중량분석기(TGA)를 이용하여 관찰하였다. PP/전분MB 블렌드의 화학구조는 수산기의 존재여부를 통해 확인하였다. 또한 용융온도 및 엔탈피에는 큰 변화가 나타나지 않음을 알 수 있었고, 블렌드의 분해온도는 전분MB 함량에 따라 감소하고 있음을 보여주었다. 블렌드의 다공성 변화는 주사전자현미경(SEM)을 이용하여 측정하였고, 전분MB의 함량이 증가함에 따라 표면에 다공성의 증가를 보여주었다. PP/전분MB 블렌드의 유변학적 특성은 $200^{\circ}C$에서 동적유변학측정기를 이용하여 측정하였다. 전분MB의 함량이 증가할수록 용융점도와 shear thinning이 증가하였고, 탄성특성이 증가함을 보여주었다. 열적특성, 다공성 형성여부와 유변학적특성을 비교 평가하여, 전분MB의 함량을 40 wt%로 선정하였다. PP60/전분MB40 블렌드를 이용하여 섬유를 제조하였고, 다공성과 인장특성을 평가하였다.

Keywords

Acknowledgement

Supported by : 중소기업청

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