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首页> 外文期刊>Journal of Applied Polymer Science >Comprehensive experimental study of a starch/polyesteramide coextrusion
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Comprehensive experimental study of a starch/polyesteramide coextrusion

机译：淀粉/聚酯酰胺共挤出的综合实验研究

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A comprehensive study of the three-layer film coextrusion was performed. Plasticized wheat starch (PWS) was chosen as the film central layer, and poly(ester amide) (PEA) was used as the surface outer layers. Single-screw extruders and a standard feedblock attached to a flat coat-hanger die were used to prepare the three-layer films. The layer deformation and interfacial instability phenomena, inherent to multilayer flows, were thoroughly investigated. The effect of process variables, such as viscosity ratio, extrusion rate, layer thickness, and die geometry, were studied. Encapsulation of the central layer by the skin layers readily occurred at the edges of coextruded films. The stability of PEA/PWS/PEA coextrusion flows was closely related to the shear stress at the interface. Increasing global volumetric flow rates and the die gap geometry seemed to promote instabilities. Finally, the existence of instabilities at the interface increased the adhesion strength of multilayered products, due to mechanical interlocking between adjacent layers. (C) 2002 Wiley Periodicals, Inc. [References: 37]
机译：对三层膜共挤出进行了全面研究。选择增塑小麦淀粉（PWS）作为薄膜中心层，并使用聚（酯酰胺）（PEA）作为表面外层。使用单螺杆挤出机和连接到平面衣架模上的标准进料头制备三层薄膜。深入研究了多层流固有的层变形和界面不稳定性现象。研究了诸如粘度比，挤出速率，层厚和模具几何形状等工艺变量的影响。表皮层对中心层的包封很容易发生在共挤出膜的边缘。 PEA / PWS / PEA共挤出流的稳定性与界面处的切应力密切相关。整体体积流量的增加和芯片间隙的几何形状似乎会加剧不稳定性。最后，由于相邻层之间的机械互锁，界面处不稳定性的存在增加了多层产品的粘合强度。 （C）2002 Wiley Periodicals，Inc. [参考：37]

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