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Copyright of Journal of East China University of Science & Technology is the property of Journal of East China University of Science & Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bio-based polyurethane with good comprehensive performance has attracted increasing attention. Cottonseed oilbased polyurethane (TO-PU) elastomers were synthesized from ozonized cottonseed oil-based polyols (OTO-polyols) with high hydroxyl value and castor oil (CO) by reacting with isophorone diisocyanate (IPDI). The structure of urethane bond was analyzed by Fourier transform infrared spectroscopy (FT-IR), and the formation of hydrogen bond was observed. The thermomechanical properties of synthetic TO-PU were examined by differential scanning calorimeter, thermogravimetric analyzer and universal testing. The thermo-mechanical properties are strongly dependent on the crosslinking density of TO-PU. The glass transition temperatures of polyurethane elastomers are −35 — −28 ℃, and the crystalline properties can be enhanced with the increase of castor oil. Correspondingly, the mechanical properties of TO-PU according to the tensile behavior of elastomers can be adjusted by turning the mass ratio of OTO-polyols to CO. The tensile strength of TO-PU-3 (m(OTOpolyols): m(CO)=7:3) exceeded 2.50 MPa, while the elongation at break can maintain above 150%. In comparison, the elongation at break of TO-PU-1 (m(OTO-polyols):m(CO)=9:1) can approach 400% by reducing the content of castor oil. The cottonseed oil-based polyurethane elastomer shows excellent thermal stability with the initial decomposition temperature above 240 ℃, and its three thermal degradation stages are caused by urethane groups, ester groups, and long carbon chains of polyols, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)