Effect of different type of isocyanates on the properties of shape memory polyurethane elastomer based on palm kernel oil polyol
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Date
2018-06
Authors
Chai, Shir Ying
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Abstract
The performance of the shape memory polyurethane (SMPU) elastomers
depends on chemical composition, chemical structure, the extent of hydrogen bonding
and microphase-separated structure. This paper reports the study of palm kernel oil
(PKO) polyol based SMPU. In this study, the molar ratio and types of isocyanate were
used as manipulated variables. The SMPUs were synthesized via a two-step bulk
polymerization method using polycaprolactone diol and PKO as soft segment, 1,6-
hexamethylene diisocyanate/ 4,4 methylene-bis(cyclohexyl isocyanate)/ isophorone
diisocyanate and 1,4-butanediol as the hard segment with dibutyltin dilaurate as the
catalyst. Several characterizations such as Fourier Transform Infrared Spectroscopy,
Differential Scanning Calorimetric, Thermal Gravimetric Analysis, X-ray Diffraction
and tensile test were carried out to investigate the structural, thermal and mechanical
properties of SMPUs. Shape memory test is performed to investigate the shape memory
behaviour of SMPUs. It was found that the crystallinity of SMPU soft segments and
shape fixity of SMPUs decreases with increasing of the hard segment content. In overall,
IPDI 154 sample demonstrate higher modulus value and shape fixity properties as
compared to HDI 154 and HMDI 143 samples while HMDI+IPDI 165 sample shows
better shape fixity, higher modulus value and tensile strength as compared to IPDI 165
sample.