Structure development during crystallization of polycaprolactone View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2006-04

AUTHORS

Stefano Acierno, Ernesto Di Maio, Salvatore Iannace, Nino Grizzuti

ABSTRACT

In this paper, the quiescent crystallization of polycaprolactone (PCL) melts is studied by rheological measurements coupled to calorimetry and optical microscopy. Based on a comparison between the different techniques, we find that the increase in viscoelastic properties during crystallization starts only when a relatively high degree of crystallinity is reached, which corresponds to a much developed crystalline microstructure. Like other semicrystalline thermoplastic polymers, the crystallization of PCL can be seen as a gelation process. In this case, however, we find a peculiar critical gel behavior, as the liquid-to-solid transition takes place at a very high (~20%) relative crystallinity, and this value is independent of temperature. These facts, and the comparison with optical microscopy observations, suggest that the microstructure at the gel point is controlled by the interactions between the growing crystallites. The gel time (from rheometry) and the half-crystallization time [from differential scanning calorimetry (DSC)] both show an Arrhenius-like behavior and have the same pseudoactivation energy. A practical implication of this parallel behavior of tgel and t0.5 is that the rheological measurements can be used to extend to higher temperatures the study of crystallization kinetics where DSC is not sufficiently sensitive. More... »

PAGES

387-392

References to SciGraph publications

  • 1999-05-27. Rheology of Polymers Near Liquid-Solid Transitions in NEUTRON SPIN ECHO SPECTROSCOPY VISCOELASTICITY RHEOLOGY
  • Journal

    TITLE

    Rheologica Acta

    ISSUE

    4

    VOLUME

    45

    Author Affiliations

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00397-005-0054-2

    DOI

    http://dx.doi.org/10.1007/s00397-005-0054-2

    DIMENSIONS

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