Abstract

Poor interfacial compatibility is the most common issue inhibiting performance enhancement in mixed matrix membranes (MMM) for gas and liquid separations. To address this issue, we fabricated highly selective and permeable inter-crosslinked mixed matrix membranes (IcMMMs) based on carboxylic-acid functionalized polymer of intrinsic microporosity-1 (CPIM) containing up to 30 wt % triptycene-isatin polymer porous network (PPN) particles. Polymer-filler inter-crosslinking is accomplished via thermal decarboxylation at 200 °C, which is the lowest temperature this reaction has been found to occur in the literature. This low temperature circumvents potential issues with degradation of porous supports or gutter layer materials, and thus enables these materials to be integrated into traditional membrane processes. The resulting IcMMMs exhibit gel fractions above 90 %. Beyond IcMMMs, membranes based on neat CPIM, thermally crosslinked CPIM, as well as non-crosslinked CPIM-PPN mixed matrix membranes were fabricated to elucidate the individual and synergistic effects of filler inclusion and thermal treatment. In addition to showing upper bound permeability-selectivity performance, IcMMMs also exhibit an almost unprecedented stability against plasticization upon extended exposure to CO2 up to 50 atm or above. This study shows that crosslinking across the polymer-filler interface is the key feature to achieve simultaneous enhancement in permeability, selectivity, and stability. To elucidate the molecular mechanism of these enhancements in the IcMMMs with respect to the baseline materials, permeability was broken into its sorption and diffusion contributions and an energetic analysis of sorption was performed. The low cost of PPNs coupled with the mild crosslinking temperature make this approach highly scalable, resulting in materials exhibiting high rigidity and structural stability with the potential to excel in aggressive separations, such as organic solvent separations or high-CO2 content, high-pressure natural gas sweetening.

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