Influence of polypropylene topological structure evolution during melt branching reactive processing on its melt performances

Gel‐free long‐chain‐branched polypropylene (LCBPP) was prepared by the melt radical branching reaction in the presence of peroxide initiator 2,5‐dimethyl‐2,5‐di(tert‐butylperoxy) hexane peroxide, zinc dimethyldithiocarbamate, and trimethylolpropane triacrylate in a torque rheometer. It could be inferred that recombination between PP chains via radical coupled reaction took place and trimethylolpropane triacrylate was grafted onto PP backbone by the torque curves and Fourier transformed infrared spectroscopy results. The presence of long chain branches (LCB) for modified PP was verified by the gel permeation chromatography measurements and vGP plots. On the other hand, it was found that the topological structure of PP chains transformed from linear form to a long star‐like shape during the reaction progress, and the topological structure was directly determined by the radical reaction time. The topological structure of PP would further impact its melt behaviour. After complete melting of raw PP, “sparse and long” LCBPP firstly generated which possessed high melt strength owing to the increasing entanglement of long branching chains. And at the time corresponding to the summit of reaction peak on the torque curve, the modified LCBPP possess the highest melt strength owing to its long star topological structure. While as reaction time was prolonged, severe degradation of the LCBPPs would take place under too long mixing time and “dense and short” branches generated due to the residual radicals, with a sharp decline in melt strength.