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Materials 2017, 10(9), 999; doi:10.3390/ma10090999

Preparation of Desirable Porous Cell Structure Polylactide/Wood Flour Composite Foams Assisted by Chain Extender

1
Key Laboratory of Bio-Based Material Science and Technology (Ministry of Education), Northeast Forestry University, Harbin 150040, China
2
State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
3
College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
*
Author to whom correspondence should be addressed.
Received: 27 July 2017 / Revised: 23 August 2017 / Accepted: 23 August 2017 / Published: 26 August 2017
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Abstract

Polylactide (PLA)/wood flour composite foam were prepared through a batch foaming process. The effect of the chain extender on the crystallization behavior and dynamic rheological properties of the PLA/wood flour composites were investigated as well as the crystal structure and cell morphology of the composite foams. The incorporation of the chain extender enhanced the complex viscosity and storage modulus of PLA/wood flour composites, indicating the improved melt elasticity. The chain extender also led to a decreased crystallization rate and final crystallinity of PLA/wood flour composites. With an increasing chain extender content, a finer and more uniform cell structure was formed, and the expansion ratio of PLA/wood flour composite foams was much higher than without the chain extender. Compared to the unfoamed composites, the crystallinity of the foamed PLA/wood flour composites was improved and the crystal was loosely packed. However, the new crystalline form was not evident. View Full-Text
Keywords: chain extender; polylactide; wood flour; melt strength; crystallization; foams chain extender; polylactide; wood flour; melt strength; crystallization; foams
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Wang, Y.; Song, Y.; Du, J.; Xi, Z.; Wang, Q. Preparation of Desirable Porous Cell Structure Polylactide/Wood Flour Composite Foams Assisted by Chain Extender. Materials 2017, 10, 999.

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