Quantification of shish–kebab and β‐crystal on the mechanical properties of polypropylene

Abstract

ABSTRACTThe oriented “shish–kebab” structure and β‐crystal can enhance the mechanical properties of polypropylene products. In this regard, equipment and β‐nucleation agents have been developed or modified to form shish–kebab and β‐crystal. However, the effect of shish–kebab/β‐crystal proportion on the mechanical properties of polypropylene remains unclear. The answer is crucial but remains a challenge because of the difficulty in manipulating the shish–kebab proportion. In this work, we used a self‐made multiflow vibrate‐injection molding, which can provide a controllable shear flow, to produce samples with different shear‐layer thicknesses. The shish–kebab proportion was represented by R, which is the thickness ratio of the shear layer to that of the whole sample. Results showed that the tensile strength exponentially increased, whereas the elongation at break exponentially decreased, with R. The impact strength remained constant with R, indicating that the shish–kebab and β‐crystal possessed similar toughening effects. This work proposes a schematic to interpret the strengthening mechanism involved and presents a method of establishing and controlling the mechanical properties of polypropylene samples by using shish–kebab structures and β‐crystals. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45052.