Abstract
ABSTRACTPolyurethane (PU) production with the use of soybean oil was greatly appreciated by researchers due to their low cost, easy availability, and nontoxic nature. The thermokinetics and degradation process of soybean oil‐based PU (SPU) were measured by differential scanning calorimetry–thermogravimetry–Fourier transform infrared spectrum. Influence of various factors such as the NCO/OH molar ratio (1.5–2.0) and different heating rates on the thermodynamic properties and thermal stability during the degradation process were studied in detail. Moreover, the thermokinetics mechanism included activation energy, reaction rate, and kinetic parameters of the degradation process were evaluated using “AKTS‐Thermokinetics” software. The reaction rate ranged from 0.0005 to 0.0025 at the first stage (60–150 °C), then changed to values between 0.00025 and 0.0015 at the second stage (250–350 °C) and between 0.00025 and 0.0020 at the third stage (400–550 °C). It was observed that the degradation progress included with three‐ or four‐step degradation profiles. As the soybean oil content or NCO/OH molar ratio increase, the thermal stability of SPU increased. In addition, the activation energy and reaction rate increased with the increased soybean oil contents. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47357.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
