The structure and properties of viscoelastic polyurethane foams with fillers from coffee grounds

• Autorzy: Auguścik-Królikowska Monika , Ryszkowska Joanna , Ambroziak Agata , Szczepkowski Leonard , Oliwa Rafał , Oleksy Mariusz

Identyfikatory

DOI

10.14314/polimery.2020.10.6

Warianty tytułu

PL

Struktura i właściwości lepkosprężystych pianek poliuretanowych napełnionych fusami kawy

• Konferencja: Science and Technology Conference on “Polyurethanes 2019” (13–16.10.2019 ; Ustroń, Poland)
• Języki publikacji: EN

Abstrakty

EN

The subject of the research presented in this article are viscoelastic polyurethane foams (VPF) made using a fillers from coffee grounds. The foams were made with varying content of coffee fillers. Foams and fillers were characterized by means of techniques such as infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry and cone calorimeter. The changes in the microstructure of the foams were analyzed using a scanning electron microscope. Foam properties in the compression test was assessed. As a result, it was concluded that the use filler from coffee grounds causes a significant reduction in compression set of foams after compression by 75% and by 90% of the height of the samples. It was shown that these changes are caused by changes in the chemical structure of the macromolecules of these foams but also in their structure. After addition the filler, all foams have permanent deformations with a value below the permissible limit of 10%. Addition of 20% by mass of filler caused by a decrease in the rate of heat release and the rate of smoke release during foam combustion.

PL

Przedstawiono wyniki badań lepkosprężystych pianek poliuretanowych (VPF) wytworzonych z dodatkiem różnych ilości fusów kawy. Pianki i napełniacz scharakteryzowano z zastosowaniem spektroskopii w podczerwieni, analizy termograwimetrycznej, różnicowej kalorymetrii skaningowej i kalorymetru stożkowego. Zmiany w strukturze pianek obserwowano metodą skaningowej mikroskopii elektronowej. Oceniono właściwości pianek w próbie ściskania. Stwierdzono, że napełniacz w postaci fusów kawy powoduje zmniejszenie odkształcenia trwałego pianek w próbie ściskania o 75% i zmniejszenie o 90% wysokości próbek, co jest wynikiem zmian w budowie makrocząsteczek pianek i w ich strukturze. Wprowadzenie 20% mas. napełniacza spowodowało zmniejszenie szybkości wydzielania ciepła i dymu w trakcie spalania pianek.

Słowa kluczowe

EN

viscoelastic polyurethane foams; waste of coffee; grounds; structure; permanent deformation; hardness

PL

lepkosprężyste pianki poliuretanowe; odpady kawy; fusy; struktura; odkształcenie trwałe; twardość

• Wydawca: Sieć Badawcza Łukasiewicz – Instytut Chemii Przemysłowej
• Czasopismo: Polimery
• Rocznik: 2020
• Tom: T. 65, nr 10
• Strony: 708--718
• Opis fizyczny: Bibliogr. 47 poz., rys.

Twórcy

autor

Auguścik-Królikowska Monika

• Warsaw University of Technology, Faculty of Materials Science, Wołoska 141, 02-507 Warszawa, Poland

autor

Ryszkowska Joanna

• Warsaw University of Technology, Faculty of Materials Science, Wołoska 141, 02-507 Warszawa, Poland

autor

Ambroziak Agata

• Warsaw University of Technology, Faculty of Materials Science, Wołoska 141, 02-507 Warszawa, Poland

autor

Szczepkowski Leonard

• FAMPUR Adam Przekurat Company, Gersona 40/30, 85-305 Bydgoszcz, Poland

autor

Oliwa Rafał

• Rzeszow University of Technology, Faculty of Chemistry, Department of Polymer Composites, al. Powstańców Warszawy 6, 35-959 Rzeszów, Poland

autor

Oleksy Mariusz

• Rzeszow University of Technology, Faculty of Chemistry, Department of Polymer Composites, al. Powstańców Warszawy 6, 35-959 Rzeszów, Poland

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).