竹粉粒径对铝酸酯改性竹粉性能的影响

Effects of Particle Size on Performance of Aluminate Modified Bamboo Flour

以竹纤维来增强高分子材料的强度及韧性是目前竹材利用的重要发展方向。笔者选用不同目数的竹粉为原料,以铝酸酯偶联剂为交联改性剂,通过测定改性前后粉体的亲水性、流动性及热稳定性,比较了传统改性及流态化改性对竹粉理化性能的影响。结果表明:偶联剂改性后,样品的含水率、吸湿性及吸水性均有所降低,其中最为明显的为120目的样品;改性后竹粉的流动性变差,但其热稳定性得到改善,从而拓宽了其应用领域。

Taking the bamboo flour as the filler to enhance the strength and the toughness of polymer materials is an important research hot topic. In the present paper, the effects of traditional modification and fluid modification on the physical performance of bamboo flour are compared by taking bamboo flour with different mesh sizes as the raw materials and aluminate coupling agent as crosslinking agent and testing the hydrophilicity, fluidity and thermal stability of the bamboo flour before and after the modification. The results show that the hydrophilicity of the unmodified bamboo flour samples will increase with the decrease of the particle size, however, the modified bamboo flour has a weaker moisture content and water absorption, especially for the bamboo flour with 120 mesh number, which can improve the compatibility between the bamboo flour and the polymers. Meanwhile, the fluidity of the bamboo flour samples modified with aluminate coupling agent has been weakened. Specifically, the thermal denaturation and the thermal decomposition temperature of modified bamboo flour samples have also been increased.