INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION

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...

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Bibliographic Details
Main Authors: V. I. Korchagin, L. N. Studenikina, G. O. Magomedov, L. N. Ananyeva
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2012-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
термостабильность
полиэтилен
крахмал
модифицирующие добавки
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/393
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spelling doaj-ed74a7e5589b463499b59e26d90a469e2021-07-29T08:04:59ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022012-07-010313313610.20914/2310-1202-2012-3-133-136357INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSIONV. I. Korchagin0L. N. Studenikina1G. O. Magomedov2L. N. Ananyeva3Воронеж. гос. ун-т инж. технол.Воронеж. гос. ун-т инж. технол.Воронеж. гос. ун-т инж. технол.Воронеж. гос. ун-т инж. технол.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.https://www.vestnik-vsuet.ru/vguit/article/view/393термостабильностьполиэтиленкрахмалмодифицирующие добавки
collection DOAJ
language Russian
format Article
sources DOAJ
author V. I. Korchagin
L. N. Studenikina
G. O. Magomedov
L. N. Ananyeva
spellingShingle V. I. Korchagin
L. N. Studenikina
G. O. Magomedov
L. N. Ananyeva
INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
термостабильность
полиэтилен
крахмал
модифицирующие добавки
author_facet V. I. Korchagin
L. N. Studenikina
G. O. Magomedov
L. N. Ananyeva
author_sort V. I. Korchagin
title INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
title_short INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
title_full INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
title_fullStr INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
title_full_unstemmed INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
title_sort influence of thermal and mechanical effects on the stability of blends of polyethylene and starch during extrusion
publisher Voronezh state university of engineering technologies
series Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
issn 2226-910X
2310-1202
publishDate 2012-07-01
description 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.
topic термостабильность
полиэтилен
крахмал
модифицирующие добавки
url https://www.vestnik-vsuet.ru/vguit/article/view/393
work_keys_str_mv AT vikorchagin influenceofthermalandmechanicaleffectsonthestabilityofblendsofpolyethyleneandstarchduringextrusion
AT lnstudenikina influenceofthermalandmechanicaleffectsonthestabilityofblendsofpolyethyleneandstarchduringextrusion
AT gomagomedov influenceofthermalandmechanicaleffectsonthestabilityofblendsofpolyethyleneandstarchduringextrusion
AT lnananyeva influenceofthermalandmechanicaleffectsonthestabilityofblendsofpolyethyleneandstarchduringextrusion
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