Journal of Central South University

, Volume 25, Issue 12, pp 3098–3106 | Cite as

Transformation of β to α phase of isotactic polypropylene nucleated with nano styrene butadiene rubber-based β-nucleating agent under microwave irradiation

  • Nawadon PetchwattanaEmail author
  • Phisut Naknaen
  • Jakkid Sanetuntikul


This paper investigates the effect of microwave irradiation on the β to α phase transformation of the β-nucleated isotactic polypropylene (iPP). Ten microwave irradiation cycles was applied to the iPP and iPP modified with 0.3 wt% and 0.5 wt% β-NA, and the data at 2nd, 4th, 6th, 8th and 10th irradiation were reported. As expected, the sample temperature was found to increase with the irradiation time, by more than 130 °C, due to high frequency of microwave processing. This was the major factor that induced the β-phase transformation and structural change. Both the differential scanning calorimetry (DSC) and X-ray diffraction (XRD) results indicated that β-phase was mainly transformed to α-phase and partially converted to the amorphous section. It was reflected as 1) the reduction of the enthalpy of β-crystal melting (ΔH), 2) the increased enthalpy of α-crystal melting (ΔH), 3) the decreased β-crystalline phase fraction (Kβ) and 4) the decrease of the overall degree of crystallinity (Xall). Under impact force, neat iPP showed a slight increase in the impact strength with the irradiation time, due to the increase of amorphous region. For the β-iPP, it decreased due to the reduction of the β-phase content.

Key words

polypropylene crystallization mechanical properties thermal properties 

微波辐照条件下基于纳米丁苯橡胶β 相形核剂的全同立构聚丙烯的β–α 相转变


本文研究了微波辐射对β-形核全同立构聚丙烯(iPP)β–α 相转变的影响。对iPP 及β-NA 修饰 的iPP 样品进行10 个周期的微波辐照,并采集第2、4、6、8 和10 周的数据。经过高频微波辐照, 样品的温度随着辐照时间的延长而升高,最高超过130℃,这也是导致β 相转变和结构变化的主要因 素。差示扫描量热法(DSC)和X 射线衍射(XRD)结果表明,β 相主要转化为α 相,部分转化为非 晶态相,具体表现为:1)β 相的熔化焓(ΔH)降低;2)α 相的熔化焓(ΔH)升高;3)β 相含 量(Kβ)减少;4)总体结晶度(Xall)降低。在冲击力作用下,纯iPP 的冲击强度随辐照时间的延长 略有提高,这是由于非晶态成分的增加。而对于β-iPP, 由于β 相含量减少,其冲击强度降低。


聚丙烯 结晶 机械性能 热性能 


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Copyright information

© Central South University Press and Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Division of Polymer Materials Technology, Faculty of Agricultural Product Innovation and TechnologySrinakharinwirot UniversityOngkharakThailand
  2. 2.Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and TechnologySrinakharinwirot UniversityOngkharakThailand
  3. 3.Faculty of Engineering and TechnologyKing Mongkut’s University of Technology North BangkokBankhai, RayongThailand

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