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


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.


Supported by : 중소기업청


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