Vacuum-Based Impregnation of Liquid Glass into Sunflower Press Cake Particles and Their Use in Bio-Based Rigid Polyurethane Foam.
MATERIALS 2021;
14:ma14185351. [PMID:
34576573 PMCID:
PMC8470391 DOI:
10.3390/ma14185351]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/10/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022]
Abstract
The study analyses rigid polyurethane (PUR) foam modified with 10-30 wt.% sunflower press cake (SFP) and liquid glass-impregnated sunflower press cake (LG-SFP) particles and their impact on performance characteristics of PUR foams-foaming behaviour, rheology, thermal conductivity, compressive strength parallel and perpendicular to the foaming directions, tensile strength, dimensional stability, short-term water absorption by partial immersion, and thermal stability. Even though the dynamic viscosity and apparent density were increased for SFP and LG-SFP formulations, thermal conductivity values improved by 17% and 10%, respectively, when 30 wt.% of particles were incorporated. The addition of SFP and LG-SFP particles resulted in the formation of more structurally and dimensionally stable PUR foams with a smaller average cell size and a greater content of closed cells. At 30 wt.% of SFP and LG-SFP particles, compressive strength increased by 114% and 46% in the perpendicular direction, respectively, and by 71% and 67% in the parallel direction, respectively, while tensile strength showed an 89% and 85% higher performance at 30 wt.% SFP and LG-SFP particles loading. Furthermore, short-term water absorption for all SFP and LG-SFP modified PUR foam formulations was almost two times lower compared to the control foam. SFP particles reduced the thermal stability of modified PUR foams, but LG-SFP particles shifted the thermal decomposition temperatures towards higher ones.
Collapse