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Structural, thermal, and mechanical properties of polyurethane foams prepared with starch as the main component of polyols

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Abstract

In this study, rigid polyurethane foams were prepared using starch as the main component of polyols and their structural, thermal, and mechanical properties were investigated. The starch content in polyols was 30∼50 wt.%. The prepared polyurethane foams had a cell structure. When the starch content and -NCO/-OH molar ratio (TS4-05, TS3-07, and TS3-05) was low, polyurethane foams were not formed. To confirm the formation of a urethane linkage between -OH of the starch and -NCO of the 2,4-TDI, FT-IR spectroscopic analysis was performed. The thermal properties of polyurethane foams were analyzed by DSC and TGA. DSC thermograms showed two endothermic peaks: a sharp peak at a lower temperature and a broad peak at a higher temperature. Both peaks were shifted to higher temperature with starch content in polyols and -NCO/-OH molar ratio. Thermal degradation of polyurethane foams began at a lower temperature and ended at a higher temperature than that of starch. The impact resistance, compressive stress and modulus of polyurethane foams increased with -NCO/-OH molar ratio and starch content.

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Authors and Affiliations

  1. Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 151-742, Seoul, Korea

    Dae-Hyun Kim, Oh-Jin Kwon, Seong-Ryul Yang, Jong-Shin Park & Byoung Chul Chun

  2. Intelligent Textile System Research Center, 151-742, Seoul, Korea

    Dae-Hyun Kim, Oh-Jin Kwon, Seong-Ryul Yang, Jong-Shin Park & Byoung Chul Chun

  3. Department of Polymer Engineering, The University of Suwon, 445-743, Suwon, Korea

    Byoung Chul Chun

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  1. Dae-Hyun Kim
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  2. Oh-Jin Kwon
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  3. Seong-Ryul Yang
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  4. Jong-Shin Park
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  5. Byoung Chul Chun
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Correspondence to Jong-Shin Park.

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Kim, DH., Kwon, OJ., Yang, SR. et al. Structural, thermal, and mechanical properties of polyurethane foams prepared with starch as the main component of polyols. Fibers Polym 8, 155–162 (2007). https://doi.org/10.1007/BF02875785

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  • DOI: https://doi.org/10.1007/BF02875785

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