Effect of thermal degradation on rheological properties for poly(3-hydroxybutyrate)

Abstract: Thermal degradation at processing temperature and the effect on the rheological properties for poly(3-hydroxybutyrate) have been studied by means of oscillatory shear modulus and capillary extrusion properties, with the aid of molecular weight measurements. Thermal history at processing temperature depresses the viscosity because of random chain scission. As a result, gross melt fracture hardly takes place with increasing the residence time in a capillary rheometer. Moreover, it was also found that the molecular weight distribution is independent of the residence time, whereas the inverse of the average molecular weight is proportional to the residence time. Prediction of average molecular weight with a constant molecular weight distribution makes it possible to calculate the flow curve following generalized Newtonian fluid equation proposed by Carreau as a function of temperature as well as the residence time. [Copyright &y& Elsevier]