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Effect of annealing on phase structure and mechanical behaviors of polypropylene hard elastic films.pdfVIP

Effect of annealing on phase structure and mechanical behaviors of polypropylene hard elastic films.pdf

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Effect of annealing on phase structure and mechanical behaviors of polypropylene hard elastic films

J Polym Res (2013) 20:126 DOI 10.1007/s10965-013-0126-4 ORIGINAL PAPER Effect of annealing on phase structure and mechanical behaviors of polypropylene hard elastic films Dongming Liu Jian Kang Ming Xiang Ya Cao Received: 29 July 2012 /Accepted: 20 March 2013 # Springer Science+Business Media Dordrecht 2013 Abstract The effect of annealing temperature on phase membranes [ 1–4]: one is thermally induced phase separation structure of polypropylene hard elastic (HEPP) films was (TIPS) process; the other is melt-spinning and stretching investigated. The morphology and orientation of crystalline (MSS) process. MSS process is a low-cost and eco-friendly phase were examined by scanning electron microscope method compared with TIPS process due to free of solvents (SEM) and Fourier transform infrared (FT-IR). It was found [1–3]. In MSS process, the hard elastic film is stretched at that the content of defects in crystals was decreased and the room temperature to create voids due to lamellar separation, orientation of crystalline phase was increased after and then stretched at a higher temperature to enlarge the voids annealing. A shoulder endothermic peak was observed be- [3, 5]. Therefore, preparing hard elastic films with appropriate low the melting peak in DSC melting curve of annealed lamellar structure is very important in MSS method [5–7]. HEPP film, and the peak of this shoulder peak increased to a Hard elastic films are characterized by high modulus of elas- higher temperature with the increase of annealing tempera- ticity, reversible deformation, and constant cross-sectional ture. The integral area of this shoulder peak decreased when area during deformation. Their unique properties are mainly tensile strain increased from 0 to 2.0, a

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