Studies on utilization of potato slops in the production of rigid polyurethane—polyisocyanurate foams
Polimery 2000, No 6, 439
SummaryA potato slop (PS), 94% H2O and 6% dry mass, a by-product in the process of making high wines, was used 5–30% by weight (based on total weight of polyisocyanurate and oligodiol) to modify rigid PUR-PIR foams (Table 1). Density, compressive strength, brittleness, oxygen index (OI), softening point, combustion residue, TGA thermograms (20–800°C), mass decrement, linear dimension stability, and 48-hour change in volume (at 120°C) were determined for the six foams prepared (Table 2). At 5–20% PS, foam's compressive strength, softening point, and combustion residue were unaffected but, at 25–30% PS, they decreased. Linear dimension, volume and mass decrements, and OI were unaffected, but brittleness decreased (Fig. 1). IR spectra showed the bands characteristic for isocyanurate and urethane. With 20% by wt. PS added, the PUR-PIR foam was the best, exhibiting reduced brittleness while other property data were like those for a standard foam (no PS added).