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首页> 外文期刊>Journal of Applied Polymer Science >Rheology and Morphology of Polyester/Thermoplastic Flour Blends
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Rheology and Morphology of Polyester/Thermoplastic Flour Blends

机译：聚酯/热塑性面粉混合物的流变学和形态

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摘要

Two maize flours (standard and waxy grades) were plasticized in an internal mixer with a constant amount of water and two glycerol contents. The resulting thermoplastic flours (TPFs) were characterized in dynamic oscillatory shear and creep/recovery rheometry. They displayed two different behaviors: the viscoelastic behavior of a high-molecular-weight polymer for the first one and a gel-like behavior for the second one. The TPFs were then mixed with a copolyester [poly(butylene adipate-terephtalate)]. All of the blends contained the same volume fractions and were prepared with the same mixing conditions. The morphology and rheological behavior of each blend were characterized. Different morphologies, ranging from cocontinuous to nodular, were observed. In fixed mixing conditions, the blend morphology was shown to be governed by the rheological behavior of the starchy phase and the plasticizer content. The gel-like behavior of the second TPF seemed to prevent droplet coalescence; this led to a very fine dispersion. The rheological behavior of each blend appeared to be linked to both the morphology and the rheological behavior of the two phases.
机译：将两种玉米粉（标准级和蜡质级）在内部混合器中用恒定量的水和两种甘油含量进行塑化。通过动态振荡剪切和蠕变/恢复流变学对所得的热塑性面粉（TPF）进行了表征。他们表现出两种不同的行为：第一种高分子量聚合物的粘弹性行为和第二种高凝胶状行为。然后将TPF与共聚酯[聚（己二酸丁二酯-对苯二甲酸丁二酯）]混合。所有共混物均包含相同的体积分数，并在相同的混合条件下制备。表征了每种共混物的形态和流变行为。观察到从连续到结节的不同形态。在固定的混合条件下，共混物的形态受淀粉相的流变行为和增塑剂含量控制。第二个TPF的凝胶状行为似乎阻止了液滴的聚结。这导致非常精细的分散。每种共混物的流变行为似乎都与两相的形态和流变行为有关。

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