Influence of thermal and mechanical effects on the stability of blends of polyethylene and starch during extrusion
Автор: Korchagin Vladimir I., Studenikina Lyubov N., Magomedov Gazibek O., Ananeva Lyudmila N.
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Фундаментальная и прикладная химия, химическая технология
Статья в выпуске: 3 (53), 2012 года.
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Thermal studies of polyethylene highly filled with starch, modified by addition of by-products of oil industry, have allowed to determine its processing temperature range (160 ÷ 190 º C). The lower limit due to the high viscosity of the polymer system, and the upper limit of the rule during the oxidative processes in the natural fillers and modifying additives.
Thermal stability, polyethylene, starch, modifying additives
Короткий адрес: https://sciup.org/14039867
IDR: 14039867
