塑料科技2017，Vol.45Issue(12)：34-37,4.DOI:10.15925/j.cnki.issn1005-3360.2017.12.011
加工历史对食品级聚碳酸酯性能的影响
Effect of Processing History on Properties of Food-grade Polycarbonate
摘要
Abstract
The mechanical properties,thermal properties and molecular weight of the new materials and recycled materials of polycarbonate (PC) were determined and analyzed by beam impact testing machine,universal testing machine,thermal gravimetric analysis (TGA),temperature-modulated differential scanning calorimeter (MDSC) and gel permeation chromatography (GPC).The results show that:after repeated processing of PC,the elongation at break,impact strength,thermal decomposition temperature,glass transition temperature and molecular weight of recycled materials decrease.The thermal decomposition temperature of the sixth recycled material is 33℃ lower than that of the new material,and the glass transition temperature decreases by 6℃,while the molecular weight distribution is widened.关键词
聚碳酸酯/力学性能/热稳定性能/分子量Key words
Polycarbonate/Mechanical properties/Thermal stability/Molecular weight分类
化学化工引用本文复制引用
王磊,韩光,冯丽冰,赵雄燕,赵颂,刘洪斌,秦万宝,孙占英,马劲松,张仕飚,肖继君,国建峰..加工历史对食品级聚碳酸酯性能的影响[J].塑料科技,2017,45(12):34-37,4.基金项目
国家质检公益性行业科研专项(201310151) （201310151）
