Rheology and Melt Strength of Long Chain Branching Polypropylene Prepared by Reactive Extrusion With Various Peroxides

摘要

Long Chain Branching Polypropylenes were prepared in an extruder by a melt grafting reaction in the presence of various peroxides and a polyfunctional monomer of 1,6-hexanediol diarylate. Fourier Transformed Infrared spectra and the rheological characteristics indicated that the grafting reaction added long branched chains to linear polypropylene (PP). In comparison to the initial PP, the branched samples exhibited higher melt strength, lower melt flow index, and enhancement of crystallization temperature. The branching number of the modified samples agreed well with their melt viscoelasticity and the improved degree of their melt strength. The branching level in modified PPs could be controlled by the property and structure of the peroxide used. Peroxides with lower decomposition temperature and more stable radicals after decomposition promoted the branching reaction, leading to the modified PPs with higher branching level and melt strength.