柑橘皮渣/淀粉基复合发泡材料的纳米改性研究  

Modification of Composite Foam Materials Based on Citrus Pericarp Residue and Starch by Adding Nano-materials

作　　者：魏丹[1] 赵东方[1] 张敏[1] 

机构地区：[1]西南大学,重庆400715

出　　处：《包装工程》2015年第5期31-36,共6页Packaging Engineering

基　　金：国家863计划(2011AA100805-2)

摘　　要：目的在柑橘皮渣/淀粉基复合材料中添加纳米材料,对其进行纳米改性研究。方法分别将质量分数为1%,3%,5%,7%等4种纳米蒙脱土添加到柑橘皮渣/淀粉复合材料中,采用双螺杆挤出制备复合发泡材料,并检测复合发泡材料的膨胀率、表观密度、压缩强度、吸湿性能、微观结构和红外光谱。结果添加质量分数为1%和3%的纳米蒙脱土,均能显著增强复合发泡材料的压缩强度,且添加质量分数为3%的纳米蒙脱土,能使复合发泡材料具有最大膨胀率、最低表观密度和丰富的泡孔结构,而添加质量分数为5%和7%的纳米蒙脱土,并不利于复合发泡材料的挤出成型。结论添加适量的纳米材料可以提高柑橘皮渣/淀粉基复合材料的发泡效果,增强力学性能。To study nano-modification of composite foam materials based on citrus pericarp by adding different contents of montmorillonite. Four different mass contents（1%, 3%, 5%, 7%） of nano-materials were added into the composite foam materials based on citrus pericarp residue and starch, respectively. Composite foam materials were prepared using double-screw extruder, and the radius expansion rate, apparent density, compressive strength, moisture absorption rate, scanning electron microscopy and infrared spectrum performance of the composite foam materials were tested. The results showed that addition of 1% and 3% nano-materials enhanced the compressive strength significantly. In addition, a large number of evenly distributed holes were found in the composite foam materials mixed with 3% nano-materials which led to a maximum radius expansion rate and a minimum moisture absorption rate. However, addition of 5% and 7%nano-materials increased the difficulty of extruding in the process. A proper content of nano-materials was the key to increase the foaming effect and the mechanical properties of the composite foam materials based on citrus pericarp residue and starch.

关 键 词：蒙脱土 纳米改性 柑橘皮渣 淀粉 发泡材料 

分 类 号：TB484.9[一般工业技术—包装工程]