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The morphology and mechanical properties of foams made out of ethylene-α-olefin copolymers (EC) having well-characterized rheological properties were investigated. The polymers differed in the amount of comonomer contained, type of comonomer and molecular weight, resulting in variable thermal properties and different rheological responses under shear and extensional flow. All of the octene-based copolymers with comparable rheological properties had similar foam morphology. However grades with low extensional viscosity and low crystallization points resulted in poor foams. Increasing density resulted in a higher secant modulus of the foamed samples. To further investigate the effects of material properties, trimethylolpropane trimethacrylate (TMPTMA) and triallyl trimesate (TAM) coagents were used to generate a series of PP derivatives through radical mediated melt state reactive modification. Coagent modification resulted in pronounced effects in the molecular weights and viscosities of the derivatives. However, evidence of long-chain branching (LCB) was only present in TAM modified PPs. Significant increases in the crystallization temperature, heat of fusion and crystallization rate were attributed to the formation of nanoparticles, which resulted in a heterogeneous nucleation effect, both for crystallization and foaming. Generally lower viscosities, coupled by strain hardening, enhanced nucleation and increased crystallization temperatures induced by the nanoparticles resulted in foams with higher expansion ratios and smaller cells, due to higher rates of cell growth, coupled with suppressed coalescence. Nanocomposites based on isotactic PP and nanosilica (SiO2) were prepared using a co-rotating twin-screw extruder (TSE) in order to investigate foaming on a larger scale. High shear stress, sufficient residence time, and high fill ratio in the melting section of the screw were the most important factors in achieving good nanosilica dispersion. Well-dispersed surface-modified hydrophobic SiO2 particles were effective nucleating agents for foaming, when used at loadings below 1 phr. / Thesis (Ph.D, Chemical Engineering) -- Queen's University, 2013-01-29 14:46:52.042

The morphology and mechanical properties of foams made out of ethylene-α-olefin copolymers (EC) having well-characterized rheological properties were investigated. The polymers differed in the amount of comonomer contained, type of comonomer and molecular weight, resulting in variable thermal properties and different rheological responses under shear and extensional flow. All of the octene-based copolymers with comparable rheological properties had similar foam morphology. However grades with low extensional viscosity and low crystallization points resulted in poor foams. Increasing density resulted in a higher secant modulus of the foamed samples. To further investigate the effects of material properties, trimethylolpropane trimethacrylate (TMPTMA) and triallyl trimesate (TAM) coagents were used to generate a series of PP derivatives through radical mediated melt state reactive modification. Coagent modification resulted in pronounced effects in the molecular weights and viscosities of the derivatives. However, evidence of long-chain branching (LCB) was only present in TAM modified PPs. Significant increases in the crystallization temperature, heat of fusion and crystallization rate were attributed to the formation of nanoparticles, which resulted in a heterogeneous nucleation effect, both for crystallization and foaming. Generally lower viscosities, coupled by strain hardening, enhanced nucleation and increased crystallization temperatures induced by the nanoparticles resulted in foams with higher expansion ratios and smaller cells, due to higher rates of cell growth, coupled with suppressed coalescence. Nanocomposites based on isotactic PP and nanosilica (SiO2) were prepared using a co-rotating twin-screw extruder (TSE) in order to investigate foaming on a larger scale. High shear stress, sufficient residence time, and high fill ratio in the melting section of the screw were the most important factors in achieving good nanosilica dispersion. Well-dispersed surface-modified hydrophobic SiO2 particles were effective nucleating agents for foaming, when used at loadings below 1 phr. / Thesis (Ph.D, Chemical Engineering) -- Queen's University, 2013-01-02 11:11:07.767

The recent commercial availability of branched polypropylenes (PPs) combined with the advent of single-site metallocene catalysts has ignited interest in thermoplastic polyolefin blends (TPOs) with controlled melt strength. These blends have potential applications in a variety of industries including foam processing and extrusion foaming. The main objective of the thesis is to provide a detailed investigation on the rheological, morphological, thermal, mechanical and foaming properties of isotactic polypropylene / high melt strength branched polypropylene homopolymer blends, and of thermoplastic olefin blends using these polypropylenes as matrices. Initial research on the polypropylene blends consisted of a linear high melt flow rate PP and two branched PPs with different melt flow rates. Blends containing branched PPs display evidence of miscibility in the melt state and exhibit high melt elasticity together with significant strain hardening in extensional deformation while retaining good flow properties. Of the two blend systems examined, the blends containing linear and branched PPs with similar melt flow rates have better mechanical properties, higher crystallization temperatures, and higher crystallinities. An investigation into the mechanical, thermal, rheological, morphological, and microcellular foaming behaviour of TPO blends consisting of a blended matrix of linear and branched PP with a dispersed phase of an ethylene-octene copolymer was performed. Blends containing branched PP showed improved stiffness and flexural properties. Given that the morphology and interfacial tension of the blends remain virtually unaffected, these improvements are attributed to the increased crystallinity in the presence of a branched component with higher molecular weight. Varying the amount of branched PP into linear PP during foaming experiments in a batch foaming simulation apparatus caused slower cell growth rates and decreased cell densities, while TPO foams showed polydispersity in the cell sizes, possibly due to the different foaming characteristics of the immiscible components. The addition of talc to TPO blends aims at improving the stiffness and dimensional stability of the material, while lowering material costs. Blends of linear and branched PP with an ethylene-octene copolymer dispersed phase and uncalcinated talc showed similar trends, as well as an expected drop in the elongation at break. There was an increase in the viscosity and crystallinity of the blends, and optimum gains were seen in blends containing 20 wt% branched PP. Increasing the levels of branched PP did not significantly affect the bubble growth rate, or the final cell density during foaming experiments. / Thesis (Master, Chemical Engineering) -- Queen's University, 2007-09-27 16:07:44.202

Bead foam technology with a double crystal-melting peak structure has been well established for polyolefins. The double crystal melting peak structure, which is required in the molding stage of the bead foams, generates a strong sintering among the foamed beads and maintains the overall foam structure. In this research, despite the PLA’s poor foaming behavior and its slow crystallization kinetics, we successfully developed expanded PLA (EPLA) bead foams with double crystal melting peak structure and the inter-bead sintering behavior was verified through steam chest molding. For this purpose, the generation and evolution of double crystal melting peak structure in different PLA materials is simulated in a high-pressure differential scanning calorimeter (HP-DSC). The simulation results shows that the formation of double crystal melting peak with different peak ratios can be controlled by varying the processing parameters (i.e., saturation pressure, temperature, and time) during the saturation. The PLA bead foams characterization showed that the high melting temperature crystals generated during the saturation and the low melting temperature crystals formed during the cooling and foaming can significantly affect the foaming behavior of PLA bead foams. Moreover, the crystallization kinetics of different PLA materials are systematically investigated in presence of dissolved gas. It is shown that the different crystallization kinetics (i.e., crystal nucleation and growth rate) that can be induced at various gas pressures can significantly influence the PLA’s foaming behavior (i.e., cell nucleation and expansion behavior).

Bead foam technology with a double crystal-melting peak structure has been well established for polyolefins. The double crystal melting peak structure, which is required in the molding stage of the bead foams, generates a strong sintering among the foamed beads and maintains the overall foam structure. In this research, despite the PLA’s poor foaming behavior and its slow crystallization kinetics, we successfully developed expanded PLA (EPLA) bead foams with double crystal melting peak structure and the inter-bead sintering behavior was verified through steam chest molding. For this purpose, the generation and evolution of double crystal melting peak structure in different PLA materials is simulated in a high-pressure differential scanning calorimeter (HP-DSC). The simulation results shows that the formation of double crystal melting peak with different peak ratios can be controlled by varying the processing parameters (i.e., saturation pressure, temperature, and time) during the saturation. The PLA bead foams characterization showed that the high melting temperature crystals generated during the saturation and the low melting temperature crystals formed during the cooling and foaming can significantly affect the foaming behavior of PLA bead foams. Moreover, the crystallization kinetics of different PLA materials are systematically investigated in presence of dissolved gas. It is shown that the different crystallization kinetics (i.e., crystal nucleation and growth rate) that can be induced at various gas pressures can significantly influence the PLA’s foaming behavior (i.e., cell nucleation and expansion behavior).

An initial evaluation of the scalability of extrusion foaming technology is conducted in this thesis. Both lab- and pilot-scale foam extrusion systems along with annular dies and flat dies were used to investigate the effects of extrusion system scale on the foam expansion. The effects of the processing conditions including die temperature and blowing agent content on the volume expansion of extruded polystyrene foams blown with carbon dioxide are presented. A systematic comparison of the effects of extrusion system scale on the expansion behavior of polystyrene foams blown with carbon dioxide at the consistent pressure-drop rate, demonstrated that the scale of the foam extrusion system does not affect the principles of the foaming process, and the effects of extrusion system size on the scale-up of foam techniques, such as shear rate and temperature uniformity, could be suppressed by tailoring the processing conditions and experimental parameters.

An initial evaluation of the scalability of extrusion foaming technology is conducted in this thesis. Both lab- and pilot-scale foam extrusion systems along with annular dies and flat dies were used to investigate the effects of extrusion system scale on the foam expansion. The effects of the processing conditions including die temperature and blowing agent content on the volume expansion of extruded polystyrene foams blown with carbon dioxide are presented. A systematic comparison of the effects of extrusion system scale on the expansion behavior of polystyrene foams blown with carbon dioxide at the consistent pressure-drop rate, demonstrated that the scale of the foam extrusion system does not affect the principles of the foaming process, and the effects of extrusion system size on the scale-up of foam techniques, such as shear rate and temperature uniformity, could be suppressed by tailoring the processing conditions and experimental parameters.

<p>The company Kiviks Musteri AB produces a pear base wine that forms stable foam, which is problematic from a production perspective. The aim of this thesis was to investigate the factors underlying foam stability in the pear base wine and to find means for its reduction. This was done by foam testing wines and varying several variables, such as the fining agents normally used in the wine production (bentonite, gelatin, siliceous earth and activated carbon), enzyme treatment, and by changing the fermenting yeast species.</p><p>Results: The wine started to form stable foam during fermentation, and foam stability could be reduced by using more bentonite and carbon during the fining process. The other fining agents appeared to have only limited impact on foaming characteristics. No pectin was present according to the pectin test, but protein bands were evident from SDS PAGE analysis, though absent in samples treated with increased doses of bentonite.</p><p>In conclusion, pectin is not a major foaming agent in the wine, the yeast is most likely the producer of the foaming agents, carbon and bentonite have a reducing effect on foam stability, bentonite also reduces protein content. Proteins are likely to be involved in the foam stabilization but are not the sole contributors to stable foam.</p>

<p>At Kiviks Musteri AB, situated in the southeast part of Scania, a wide variety of products based on fruits and berries, are produced. One of these products is base apple wine, which is used for the production of cider and mulled wine and also is sold to other producers of cider. A foaming problem has occurred at some customers when the cider is bottled, and this problem has been traced to the base wine. The aim of this paper is to investigate what causes the foaming and how the foaming is affected by the clarifying agents used during the production of the wine. An investigation whether silica based antifoaming agents might be a solution of the problem will be performed. During the work fermentations, clarification and foaming tests will be performed in laboratory scale in Kivik. Tests with four different silica based antifoaming compounds are carried out and on these samples the surface tension and viscosity are measured to see how these factors correlate with the foaming when antifoaming agents are added to the wine. What is more, fermentations with a new yeast type and fermentations with less fruit are made to investigate if this could give better foaming properties in the wine.</p><p>The tests showed that it is probably proteins that are the main cause of the foaming, but an increase of the amount of bentonite, the clarifying agent reducing protein content in the wine, is not possible since this causes too much sediment. Antifoaming agents gave reduced foaming times, which were at an acceptable level, but when the wine was mixed to cider base and filtered the effect was lost. No significant differences were observed between the four antifoaming compounds. The test with the new yeast type gave no positive results when it came to foaming. The test with less fruit showed a decrease in foaming but not sufficient enough.</p>