INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION
https://doi.org/10.20914/2310-1202-2012-3-133-136
Abstract
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.
About the Authors
V. I. Korchagin
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
L. N. Studenikina
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
G. O. Magomedov
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
L. N. Ananyeva
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
References
1. Баймурзаев, А.С. Биоразлагаемые высоконаполненные композиции на основе полиэтилена [Текст] / А.С. Баймурзаев, Л.Н. Студеникина, Н.А. Балакирева // Экология и промышленность России. – 2012. – № 3. – С. 9-11.
2. Калиничев, Э.Л. Свойства и переработка термопластов [Текст]: справочное пособие / Э.Л. Калиничев, М.Б. Саковцева. - Л.: Химия, 1983.
Review
For citations:
Korchagin V.I., Studenikina L.N., Magomedov G.O., Ananyeva L.N. INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION. Proceedings of the Voronezh State University of Engineering Technologies. 2012;(3):133-136. (In Russ.) https://doi.org/10.20914/2310-1202-2012-3-133-136
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