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J. Liszkowska

The effect of ground coffeeon the mechanical and application properties of rigid
polyurethane-polyisocyanurate foams (Rapid communication)

Polimery 2018, No 4, 305

DOI: dx.doi.org/10.14314/polimery.2018.4.8

Summary

Rigid polyurethane-polyisocyanurate (PUR-PIR) foams were obtained based on the commercial polyol, the newly synthesized polyol (Pn), and with addition of stabilizer (2.5–15 wt %) in the form of ground coffee. The produced foam materials with the filler were characterized by lowered brittleness and compressive strength, and increased absorptivity and impregnability in comparison to the reference foam. The foam density increased slightly as well (it ranges between 46 kg/m3 and 54 kg/m3). The addition of the coffeesignificantly affected the foam processing parameters. The structure of the foam material was also slightly modified. The presence of the modifier causedan increase in the softening temperature by approx. 20 °C (from 156.7 °C for F0 reference foam to 173.0 °C for F6 foam, containing 15 wt % of coffee). The aging parameters (changes in linear dimensions, volume and mass) of foams with coffee were not affected in a significant way and their values were very close to the values of F0 foam.


Keywords: PUR-PIR foam, fragility, ground coffee
e-mail: liszk@ukw.edu.pl

J. Liszkowska (979.8 KB)
The effect of ground coffee on the mechanical and application properties of rigid polyurethane-polyisocyanurate foams (Rapid communication)