Stiff and strong polyethylene with shish kebab morphology by continuous melt extrusion

Abstract

In a previous work, it was shown that highly oriented fibres with 10 GPa modulus could be obtained by continuous single-stage melt extrusion of a medium molecular weight polyethylene to which 3% ultra-high molecular weight (M w ∼ 3 to 5 × 106) material had been added by solution blending. It was demonstrated that a special interlocking shish kebab structure was responsible for the favourable mechanical properties. In the present work, we succeeded in achieving the same effect from an unblended polyethylene by choosing starting materials with an inherently suitable molecular weight distribution. Both the high and low molecular weight tails of the distribution are very influential: the high tail contributes to the formation of extended-chain fibrils (which constitute the backbones of the shish kebabs), while the low tail affects melt extrudability and strength. Melt strength is important because unusually high tensile stresses are required during wind-up. The wind-up stress was measured and found to be an order of magnitude greater than that encountered in conventional melt spinning — where no shish kebabs are formed. The implications of the above findings for polymer processing, crystal morphology and melt rheology are discussed.