Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
-
Zhao-qi Zheng
,
Zhi-gang Huang
,
Benu Adhikari
Abstract
Polyurethane (PU) foams were prepared from microwave liquefied sugar beet pulp (LSBP) and polymethylene polyphenyl isocyanate (PAPI) by using a one-step method. The [NCO]/[OH] ratio was increased from 0.6 to 1.2, and the effect of this ratio on the mechanical, thermal and microstructural properties of the LSBP–PU foams was studied. The allophanate, isocyanurate and free isocyanate were detected in all the foams. The thermal degradation of these foams in air occurred in two main stages; the first one occurred at 200–350 °C and the second one occurred at 300–400 °C. The Tg of the foams increased when the [NCO]/[OH] ratio increased up to 0.9 above which it decreased. As the [NCO]/[OH] ratio increased, the less regular structure and broken cell shape (observed through SEM) indicated that severe damage in structural stability and mechanical properties of LSBP–PU foams occurred. The cellular structure of the foams could be controlled by controlling the gelling and blowing reactions through the control of NCO]/[OH] ratio.
Funding statement: This research was supported by Commonweal Guild Grain Scientific Research Project of China (201513004).
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
Articles in the same Issue
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
