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Dynamic‐mechanical study of water‐blown rigid polyurethane foams with and without soy flour
Author(s) -
Chang LiChung,
Xue Yu,
Hsieh FuHung
Publication year - 2001
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1635
Subject(s) - polyurethane , materials science , composite material , glass transition , soy flour , soy protein , water content , dynamic mechanical analysis , modulus , chemistry , polymer , food science , geotechnical engineering , engineering
Glass transition temperatures of water‐blown rigid polyurethane foams at three levels of initial water content, 4.5–5.5%, and five levels of soy flour, 0–40%, were determined by dynamic‐mechanical instrumentation at the temperature range of 50–280°C and the frequencies from 0.1 to 20 Hz. The results showed that both the addition of soy flour in the rigid polyurethane foam system and increasing initial water content contributed to a higher glass transition temperature. Moreover, increasing the percentage of the soy flour in the rigid polyurethane foam system led to higher compressive strength and broader master curves for the imaginary part of the elastic modulus. The KWW function fitted the master curve better than the HN and CD functions. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 81: 2027–2035, 2001