Abstract
The overall objective of this work was to study the influence of vinyl acetate (VAc) content on the rheological properties and microstructure of polymer gels based on conventional and high-oleic sunflower vegetable oils and ethylene-vinyl acetate copolymer (EVA). The mechanical properties during gel preparation can be in situ monitored through the evolution of torque with processing time by using the mixing rheometry technique. Linear viscoelastic measurements, as well as differential scanning calorimetry (DSC) tests and morphological observations, were performed on the resulting gels. From the experimental results, it can be concluded that VAc content and melt flow index of the EVA copolymer significantly affect the rheological and thermal responses of polymer gels. VAc content, mainly affecting EVA degree of crystallinity, and melt flow index influence the linear viscoelastic behaviour in opposite directions. On the contrary, the extension of the linear viscoelastic regime and gel-like to liquid-like response transition temperatures are mainly dominated by EVA degree of crystallinity, as confirmed through calorimetry tests and microscopy observations. The different fatty acid profile in sunflower oils tested does not exert an important influence on process rheokinetics and rheological behaviour.
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