Ethylene Methyl Acrylate Copolymer Toughened Poly(lactic acid) Blends: Phase Morphologies, Mechanical and Rheological Properties
Ethylene Methyl Acrylate Copolymer Toughened Poly(lactic acid) Blends: Phase Morphologies, Mechanical and Rheological Properties
复制标题
乙烯丙烯酸甲酯共聚物增韧聚乳酸共混物：相形态、机械和流变性能
DOI：
10.3139/217.3178
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发表时间：
2016-06
影响因子：
1.3
通讯作者：
Peng Xiang-Fang
中科院分区：
文献类型：
--
作者：
Xu Lin-Qiong;Zhao Yong-Qing;Chen Rong-Yuan;Kang Ben-Hao;Peng Xiang-Fang
摘要 首次采用双螺杆挤出机将乙烯丙烯酸甲酯共聚物（EMA）与聚乳酸（PLA）熔融共混，对PLA进行增韧。研究了六种重量比的 PLA/EMA 共混物的相形态、机械和流变性能。结果表明，EMA的添加在一定程度上提高了PLA的韧性，但牺牲了拉伸强度、弯曲强度和模量，导致PLA由脆性断裂转变为韧性断裂。在PLA/EMA共混物中观察到液滴基体形貌，其中随着EMA含量的增加，EMA液滴的平均直径增大且其分布逐渐变宽。三种重量比（90/10、80/20 和 70/30）的 PLA/EMA 共混物在低频区域表现出不同的线性粘弹性特性，并通过复数粘度、储能模量和 Cole-Cole 图对其进行了研究。使用 Palierne 模型对 80/20 PLA/EMA 共混物进行 PLA 和 EMA 之间的界面张力计算，计算结果为 3.3 mN/m。
Abstract The ethylene methyl acrylate copolymer (EMA), for the first time, was melt blended with poly(lactic acid) (PLA) by a twin-screw extruder to toughen PLA. The phase morphologies, mechanical, and rheological properties of the PLA/EMA blends with six weight ratios were investigated. The results showed that the addition of EMA improves the toughness of PLA at the expense of the tensile strength, flexural strength and modulus to a certain degree, and results in the transition from brittle fracture of PLA into ductile fracture. The droplet-matrix morphology is observed in the PLA/EMA blends, in which the mean diameter of EMA droplets increases and its distribution widens gradually with increasing the EMA content. The PLA/EMA blends with three weight ratios (90/10, 80/20, and 70/30) display different characteristic linear viscoelastic properties in the low frequency region, which were investigated in terms of their complex viscosity, storage modulus, and Cole-Cole plots. The interfacial tension between the PLA and EMA is calculated using the Palierne model conducted on the 80/20 PLA/EMA blend, and the calculated result is 3.3 mN/m.
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影响因子：
2.8
作者：
Borah, Jyoti S.;Chaki, Tapan Kumar
通讯作者：
Chaki, Tapan Kumar
影响因子：
4.6
作者：
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通讯作者：
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影响因子：
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作者：
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影响因子：
2.3
作者：
PALIERNE, JF
通讯作者：
PALIERNE, JF