Chemical modification of isotactic polypropylene by melt blending

被引：19

作者：

Kim, JY

Seo, ES

Park, DS

Park, KM

Kang, SW

Lee, CH

Kim, SH ^{[1
]}

机构：

[1] Hanyang Univ, Ctr Adv Funct Polymers, Dept Fiber & Polymer Engn, Seoul 133791, South Korea

[2] 3M Korea Ltd, Performance Mat Div, Hwasung Si 445974, Kyonggi Do, South Korea

[3] LG Chem Ltd, PVC R&D Ctr, Taejon 305380, South Korea

[4] LG Chem Ltd, Polymer Proc Technol Team, Taejon 305380, South Korea

[5] Korea Food & Drug Adm, Dept Med Devices & Radiat Hlth, Seoul 122704, South Korea

来源：

FIBERS AND POLYMERS | 2003年 / 4卷 / 03期

关键词：

branching; gel content; isotactic polypropylene; melt strength; PHASE GRAFT-COPOLYMERIZATION; LOW-DENSITY POLYETHYLENES; REACTIVE EXTRUSION; MALEIC-ANHYDRIDE; CROSS-LINKING; FUNCTIONALIZATION; CRYSTALLINITY; METHACRYLATE; SYSTEM;

D O I：

10.1007/BF02875456

中图分类号：

TB3 [工程材料学]; TS1 [纺织工业、染整工业];

学科分类号：

0805 ; 080502 ; 0821 ;

摘要：

The branched polypropylene (b-PP) was prepared by melt blending process with initiator, antioxidant, and functional monomers to improve the melt strength through the melt grafting. The melt flow index (MFI) of the b-PP was increased with increasing the initiator content. On the introduction of the alkylamine as the branching agents the MFI of the b-PP was increased, while that of the b-PP with the pentaerythritol triacrylate (PT) was decreased. It may be caused by the chain scission of the i-PP backbone due to the reduced thermal stability of the i-PP on the melt blending. The MFI of the b-PP without the antioxidant was increased due to the chain scission occurred during the melt processing, while on the introduction of the antioxidant, the MFI of the b-PP was decreased. The crystallization temperature of the b-PP was higher than that of PP, which was attributed to the branched chain structure. It was found that the PT was the most effective functional monomers for enhancing the melt properties of the b-PP.

引用

页码：107 / 113

页数：7

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