INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
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 oxid...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2012-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/393 |
| Summary: | 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. |
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| ISSN: | 2226-910X 2310-1202 |