Porous poly(vinyl formal) foam prepared using poly(vinyl alcohol) of low degree of polymerization

Li, Yuanpeng; Deng, Jing; Zhang, Junhua

doi:10.1002/pi.5666

Cited by 6 publications

(5 citation statements)

References 22 publications

(21 reference statements)

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“…However, the excessive time would cause shrinkage of inner pore due to the further reaction between hydroxyl groups with formaldehyde, resulting in a reduction in expansion ratio and water absorption ratio. These results were similar to Li et al (2018). Moreover, excess cross-link meant the increased viscosity of aqueous foam and deformed pores which meant less energy absorption (Pimpa et al, 2007).…”

Section: Effects Of Raw Materials On Pvfm Propertiessupporting

confidence: 65%

“…Besides, Xue et al (2016) suggested that PVA could increase cross-linked zones in the volume unit to decrease the density and porosity of PVFM foam. Meanwhile, smaller porosity usually meant the lower water absorption ability (Li et al, 2018). In this study, the porosity reduced but pore size increased with increasing contents of PVA, which may be resulted from the decreased concentration of pore-forming agent water (Xue et al, 2016).…”

Section: Effects Of Raw Materials On Pvfm Propertiesmentioning

confidence: 60%

“…The density ( ) of modified PVFM was determined according to the ISO 845:2006 standard (Li et al, 2018) grip separation was set at 40 mm and the crosshead speed was set at 500 mm/min. The load (F) at break was recorded, and the T s was calculated according to the Equation (T s = F A × 10 6 ).…”

Section: Physical and Mechanical Propertiesmentioning

confidence: 99%

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Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry

Zhang

Gao

et al. 2021

J. Food Biochem.

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Fresh fruits are very susceptible to mechanical damage during harvesting, packaging, and transportation, which can substantially reduce their quality and lead to a loss in profits (Li & Thomas, 2014).The requirements of fruit packaging materials have greatly increased with the development of e-commerce and the logistical operations involved in their handling, packaging, storage, and transportation.Vibration-damping materials could reduce fruit mechanical damage and protect fruit appearance and quality (Singh & Reddy, 2006).Mechanical damage to fruits can cause biochemical changes such as membrane lipid damage and can lead to increased ethylene production and respiration. These changes can increase browning, rot and, quality deterioration of fruits (Ahmadi et al., 2010;Li & Thomas, 2014). Dhital et al. (2017 believed that mechanical damage during transportation and harvesting was one of the major causes of fruit rot. Therefore, the

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Section: Effects Of Raw Materials On Pvfm Propertiessupporting

confidence: 65%

Section: Effects Of Raw Materials On Pvfm Propertiesmentioning

confidence: 60%

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Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry

Zhang

Gao

et al. 2021

J. Food Biochem.

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“…A method of utilizing water as a pore‐forming agent for the production of open‐cell PVF foams has been reported, with the pore size ranging from 1.9 to 10.4 μm as measured by SEM [19] . It is interest to note that in our earlier work, we prepared a series of PVF foams directly without additives, by using a very high concentration of PVA, which has a low degree of polymerization [20] . Closed‐ and open‐cell structures have both been formed in the PVF foams with a high water absorption capacity reaching 626 wt%, which was close to that of the PVF foams prepared using a PVA with a high degree of polymerization as a pore‐forming agent.…”

Section: Introductionmentioning

confidence: 98%

A New Blending Method for the Preparation of Macroporous Open‐cell Polyvinyl Formaldehyde Foams with High Water‐Absorption Capacity

2022

ChemistrySelect

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A new blending method for the preparation of a series of macroporous open‐cell polyvinyl formaldehyde (PVF) foams is reported here. Mechanism of foam‐formation was detailedly analyzed and it was found that the addition of polyvinyl alcohol (PVA) with a low degree of polymerization was important and crucial for the formation of PVF foams. Further, the addition of PVA with a low degree of polymerization is beneficial for the improvement of water solubility. The structures and properties of PVF foams were investigated by Fourier transform infrared (FTIR), scanning electron microscope (SEM), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The macroporous open‐cell PVF foams had a pore size ranging from 120.88 to 16.16 μm with an increased degree of acetalization and the water absorption capacity increased with the addition of PVA with a low degree of polymerization. PVF foams generally have higher thermal stability because of their cross‐linked network structure. The highest water absorption capacity of the PVF foam obtained presently can reach up to 960 wt%, which is much higher than most PVF foams reported so far.

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“…PVOH molecular chains contain a large number of hydroxyl groups and hydrogen bonding, which can be cross-linked with the natural polymer material to form a dense network structure, thus, enhancing the mechanical properties of the composite material [ 28 ]. Therefore, PVOH is widely used as a toughening modification of resin-based materials, such as foams [ 29 ], films [ 30 ], and hydrogels [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biomass Tannin-Based Flexible Foam Insoles for Athletes

Zuo,

Liu,

Essawy

et al. 2023

Polymers

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The exploitation of bio-based foams implies an increase in the use of renewable biological resources to reduce the rapid consumption of petroleum-derived resources. Both tannins and furfuryl alcohol are derived from forestry resources and are, therefore, considered attractive precursors for the preparation of tannin–furanic foams. In addition, toughening modification of tannin–furanic foams using polyvinyl alcohol (PVOH) results in a more flexible network-like structure, which imparts excellent flexibility to the foams, whose relative properties are even close to those of polyurethane foams, which are the most used for fabrication of insoles for athletes. In addition, the addition of PVOH does not affect the thermal insulation properties of the foams by testing the thermal conductivity, resilience, and elongation at break, while reducing the brittleness of the samples and improving the mechanical properties. Also, the observation of the morphology of the foam shows that the compatibility between PVOH and tannin–furanic resin is good, and the cured foam does not show fragmentation and collapse, while the bubble pore structure is uniform. The developed flexible foam derived from biomass resources endows the foam with good thermal insulation properties and high mechanical properties, and the samples exhibit suitable physical parameters to be used as flexible insoles for athletes.

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Porous poly(vinyl formal) foam prepared using poly(vinyl alcohol) of low degree of polymerization

Cited by 6 publications

References 22 publications

Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry

Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry

A New Blending Method for the Preparation of Macroporous Open‐cell Polyvinyl Formaldehyde Foams with High Water‐Absorption Capacity

Preparation and Characterization of Biomass Tannin-Based Flexible Foam Insoles for Athletes

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