PLA/PA Bio-Blends: Induced Morphology by Extrusion

García-Masabet, Violeta; Pérez, Orlando Onofre Santana; Cailloux, Jonathan; Abt, Tobias; Sánchez‐Soto, Miguel; Carrasco, F.; Maspoch, M. Ll.

doi:10.3390/polym12010010

Cited by 19 publications

(23 citation statements)

References 54 publications

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“…Despite its great potential, PLA still has limitations, such as its brittleness, its reduced service temperature range, and its high instability during processing where good melt strength is required. There is a large amount of research dedicated to solving these drawbacks with the aim of expanding its application window to become a commodity or even an engineering thermoplastic [7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Kinetics of the Thermal Degradation of Poly(lactic acid) and Polyamide Bioblends

2021

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Poly(lactic acid) (PLA) and biosourced polyamide (PA) bioblends, with a variable PA weight content of 10–50%, were prepared by melt blending in order to overcome the high brittleness of PLA. During processing, the properties of the melt were stabilized and enhanced by the addition of a styrene-acrylic multi-functional-epoxide oligomeric reactive agent (SAmfE). The general analytical equation (GAE) was used to evaluate the kinetic parameters of the thermal degradation of PLA within bioblends. Various empirical and theoretical solid-state mechanisms were tested to find the best kinetic model. In order to study the effect of PA on the PLA matrix, only the first stage of the thermal degradation was taken into consideration in the kinetic analysis (α < 0.4). On the other hand, standardized conversion functions were evaluated. Given that it is not easy to visualize the best accordance between experimental and theoretical values of standardized conversion functions, an index, based on the integral mean error, was evaluated to quantitatively support our findings relative to the best reaction mechanism. It was demonstrated that the most probable mechanism for the thermal degradation of PLA is the random scission of macromolecular chains. Moreover, y(α) master plots, which are independent of activation energy values, were used to confirm that the selected reaction mechanism was the most adequate. Activation energy values were calculated as a function of PA content. Moreover, the onset thermal stability of PLA was also determined.

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Section: Introductionmentioning

confidence: 99%

Kinetics of the Thermal Degradation of Poly(lactic acid) and Polyamide Bioblends

2021

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“…It can be easily processed with conventional process such as extrusion, spinning, injection and compression molding [12][13][14][15]. However, its high brittleness limits its use, thus different strategies are tested in order to improve its toughness [16][17][18][19]. Among them, blending of PLA with PBAT has shown promising results.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Suitability of Poly(Lactide)/Poly(Butylene-Adipate-co-Terephthalate) Blown Films for Chilled and Frozen Food Packaging Applications

et al. 2020

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The use of biopolymers can reduce the environmental impact generated by plastic materials. Among biopolymers, blends made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT) prove to have adequate performances for food packaging applications. Therefore, the present work deals with the production and the characterization of blown films based on PLA and PBAT blends in a wide range of compositions, in order to evaluate their suitability as chilled and frozen food packaging materials, thus extending their range of applications. The blends were fully characterized: they showed the typical two-phase structure, with a morphology varying from fibrillar to globular in accordance with their viscosity ratio. The increase of PBAT content in the blends led to a decrease of the barrier properties to oxygen and water vapor, and to an increase of the toughness of the films. The mechanical properties of the most ductile blends were also evaluated at 4 °C and −25 °C. The decrease in temperature caused an increase of the stiffness and a decrease of the ductility of the films to a different extent, depending upon the blend composition. The blend with 40% of PLA revealed to be a good candidate for chilled food packaging applications, while the blend with a PLA content of 20% revealed to be the best composition as frozen food packaging material.

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“…Grace provided a systematic study about the variation of the critical capillary number as a function of the viscosity ratio in shear and elongational flow, demonstrating that the extensional flow is more effective than shear in deforming and breaking up the droplets [142]. In fact, as is observable in Figure 14, at a fixed viscosity ratio, a smaller value of critical capillary number is obtained in elongation than in shear; moreover, in contrast to shear flow, the elongational flow is able to induce the breakup of droplets at viscosity ratios higher than 4 [143]. The results obtained by Grace were confirmed for different polymer-based blends [144,145]; in particular, Utracki et al [135] reported that the efficiency of the elongational flow in inducing morphology evolution dramatically increases for viscosity ratio beyond 3, leading to the deformation of the dispersed droplets to long fibrils.…”

Section: Morphology Evolution Of Polymer-based Blends Under Elongational Flowmentioning

confidence: 75%

Effect of the Elongational Flow on the Morphology and Properties of Polymer Systems: A Brief Review

2021

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Polymer-processing operations with dominating elongational flow have a great relevance, especially in several relevant industrial applications. Film blowing, fiber spinning and foaming are some examples in which the polymer melt is subjected to elongational flow during processing. To gain a thorough knowledge of the material-processing behavior, the evaluation of the rheological properties of the polymers experiencing this kind of flow is fundamental. This paper reviews the main achievements regarding the processing-structure-properties relationships of polymer-based materials processed through different operations with dominating elongational flow. In particular, after a brief discussion on the theoretical features associated with the elongational flow and the differences with other flow regimes, the attention is focused on the rheological properties in elongation of the most industrially relevant polymers. Finally, the evolution of the morphology of homogeneous polymers, as well as of multiphase polymer-based systems, such as blends and micro- and nano-composites, subjected to the elongational flow is discussed, highlighting the potential and the unique characteristics of the processing operations based on elongation flow, as compared to their shear-dominated counterparts.

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PLA/PA Bio-Blends: Induced Morphology by Extrusion

Cited by 19 publications

References 54 publications

Kinetics of the Thermal Degradation of Poly(lactic acid) and Polyamide Bioblends

Kinetics of the Thermal Degradation of Poly(lactic acid) and Polyamide Bioblends

Evaluation of the Suitability of Poly(Lactide)/Poly(Butylene-Adipate-co-Terephthalate) Blown Films for Chilled and Frozen Food Packaging Applications

Effect of the Elongational Flow on the Morphology and Properties of Polymer Systems: A Brief Review

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