淀粉/PVA挤出发泡复合材料的流变行为及泡孔形态  

Rheological Behavior and Cell Morphology of Extruding Foaming Starch/PVA Composites

作　　者：张礼[1] 曾广胜[1] 

机构地区：[1]湖南工业大学包装新材料与技术中国包装总公司重点实验室,先进包装材料与技术湖南省普通高校重点实验室,湖南株洲412007

出　　处：《包装学报》2016年第1期25-29,共5页Packaging Journal

基　　金：国家科技支撑计划基金资助项目(2014BAD02B06);国家自然科学基金资助项目(61174100);湖南省自然科学杰出青年基金资助项目(13JJ1024)

摘　　要：将木薯淀粉、聚乙烯醇(PVA)及其他各种助剂共混,通过挤出成型制备了一种可生物降解的复合发泡材料。采用L16(45)正交试验,探讨了淀粉添加质量分数、NaHCO_3发泡剂添加质量分数、甘油/NaOH水溶液复合增塑剂添加质量分数、温度及剪切速率对淀粉/PVA发泡复合材料流变行为的影响,并采用SEM研究了不同熔体黏度对材料泡孔形态的影响。研究结果表明,随着淀粉添加质量分数的增加,材料的熔体黏度升高;随着NaHCO_3发泡剂和甘油/Na OH水溶液复合增塑剂添加质量分数的增加,材料的熔体黏度下降;随着温度的升高和剪切速率的加大,材料的熔体黏度先降低后升高,在温度为145℃、剪切速率为500 s-1时,材料的熔体黏度最低;当熔体黏度为1 600 Pa·s时,材料的泡孔形态较佳。Cassava starch and polyvinly alcohol（PVA） were used to prepare a biodegradable foam composite by extrusion molding with other adjuvants. The table L16（45） was used to research the influence of starch content, mass fraction of NaHCO_3 foamer, mixed plasticizer of glycerol and NaOH contents, temperature and shear rate on the rheological behavior of the composites melt. SEM was also used to observe the effect of different viscosity of melt on the cell morphologies. The results show that： the viscosity of melt significantly increased with the content of starch increasing, decreased with increasing of NaHCO_3 content or glycerol and NaOH content. The viscosity of melt firstly decreased with the temperature and shear rate rising, but then increased. When temperature was 145 ℃ or shear rate was 500 s-1, the melt showed the lowest viscosity. The cell morphology of the starch/PVA composites showed the optimal value when the viscosity was 1 600 Pa·s.

关 键 词：复合材料 挤出 流变行为 泡孔形态 

分 类 号：TQ321.5[化学工程—合成树脂塑料工业]