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B. Czupryński, G. Kłosowski, K. Kotarska, J. Sadowska

Studies on utilization of potato slops in the production of rigid polyurethane—polyisocyanurate foams

RAPID COMMUNICATION

Polimery 2000, No 6, 439


DOI: dx.doi.org/10.14314/polimery.2000.439


Summary

A 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).
Keywords: rigid polyurethane-polyisocyanurate foams, potato slop as filler, modification of rigid polyurethane-polyisocyanurate foams
B. Czupryński, G. Kłosowski, K. Kotarska, J. Sadowska (309.3 KB)
Studies on utilization of potato slops in the production of rigid polyurethane—polyisocyanurate foams - RAPID COMMUNICATION