Thermal stability of soy-based polyurethanes
AUTOR(ES)
Monteavaro, Luciane Lemos
DATA DE PUBLICAÇÃO
2010
RESUMO
New types of polyurethanes were prepared by reacting diisocyanates and formiated soy polyols with different OH functionalities. Thermal properties and degradation kinetics were investigated by TGA. All prepared PU’s showed at least two-weight loss steps, the first one, around 210 °C. Thermal stability of these PUs depends strongly on urethane groups per unit volume and an increase in the weight loss was observed as a result of the increased amount of urethane groups. Degradation kinetics behavior of the soy-based polyurethanes was investigated according to the Flynn method. Different average activation energy values were obtained from isothermal and isoconversional curves, 140.6 KJ/mol and 62.8 KJ/mol, respectively, indicating the complexity of the PUs degradation process.
ASSUNTO(S)
poliuretanas thermal stability oleo de soja soy-based polyurethanes degradation kinetics estabilidade termica cinética de degradação
ACESSO AO ARTIGO
http://hdl.handle.net/10183/20165Documentos Relacionados
- Thermal stability of soy-based polyurethanes
- Results of soy-based meal replacement formula on weight, anthropometry, serum lipids & blood pressure during a 40-week clinical weight loss trial
- Efeito in situ de formulações infantis a base de leite e soja na desmineralização do esmalte dental deciduo
- Aplicação de gorduras "low trans" à base de soja, formuladas utilizando rede neural artificial, em biscoitos laminados
- Fatores estratégicos explorados pelas empresas processadoras de lácteos para inserir-se no mercado de bebidas à base de soja Nadir Paula da Rosa, Jean Philippe Palma Révillion