Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams
Two series of rigid polyurethane–polyisocyanurate (PU/PIR) foams were obtained. They were modified using powder fillers, such as industrial food cocoa (K5–K15 foam) and instant freeze-dried coffee (KR-KR15) added in amounts of 5, 10 and 15 wt.%. W foam (reference) was obtained without filler. The fo...
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MDPI AG
2023-08-01
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| Series: | Materials |
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| Online Access: | https://www.mdpi.com/1996-1944/16/17/5930 |
| _version_ | 1797582190618345472 |
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| author | Joanna Liszkowska Grażyna Gozdecka Magdalena Sitarz |
| author_facet | Joanna Liszkowska Grażyna Gozdecka Magdalena Sitarz |
| author_sort | Joanna Liszkowska |
| collection | DOAJ |
| description | Two series of rigid polyurethane–polyisocyanurate (PU/PIR) foams were obtained. They were modified using powder fillers, such as industrial food cocoa (K5–K15 foam) and instant freeze-dried coffee (KR-KR15) added in amounts of 5, 10 and 15 wt.%. W foam (reference) was obtained without filler. The foams were degraded in a climate chamber for 1 week, 2 weeks or 3 weeks. Appropriate temperature, humidity and UV radiation were set in the chamber, which did not change throughout the degradation process. The foams were also degraded in an oven for two days at 120 °C. The foam tests carried out indicated, among others, on the decrease in compressive strength along with the increase in the residence time of the samples in the chamber. Degraded foams also changed color. Foams containing 5% and 10% of industrial cocoa or freeze-dried coffee were more susceptible to degradation. The addition of 15% coffee or cocoa slows down the degradation process. In the present study, industrial food cocoa and instant freeze-dried coffee were used as modifiers of rigid PU/PIR foam. These fillers have two functions: they accelerate the biodegradation of foams and have antioxidant properties. |
| first_indexed | 2024-03-10T23:18:26Z |
| format | Article |
| id | doaj.art-6a0caff23fe04d349dc5718d0422f196 |
| institution | Directory Open Access Journal |
| issn | 1996-1944 |
| language | English |
| last_indexed | 2024-03-10T23:18:26Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Materials |
| spelling | doaj.art-6a0caff23fe04d349dc5718d0422f1962023-11-19T08:27:54ZengMDPI AGMaterials1996-19442023-08-011617593010.3390/ma16175930Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) FoamsJoanna Liszkowska0Grażyna Gozdecka1Magdalena Sitarz2Department of Chemistry and Technology of Polyurethanes, Institute of Materials Engineering, Kazimierz Wielki University, J. K. Chodkiewicza 30, PL 85-064 Bydgoszcz, PolandDepartment of Technology and Engineering of the Food Industry, Faculty of Chemical Technology and Engineering, Bydgoszcz University of Technology, PL 85-064 Bydgoszcz, PolandSyl & Ant Instruments, ul. Pyskowicka 12, PL 44-172 Niewiesze, PolandTwo series of rigid polyurethane–polyisocyanurate (PU/PIR) foams were obtained. They were modified using powder fillers, such as industrial food cocoa (K5–K15 foam) and instant freeze-dried coffee (KR-KR15) added in amounts of 5, 10 and 15 wt.%. W foam (reference) was obtained without filler. The foams were degraded in a climate chamber for 1 week, 2 weeks or 3 weeks. Appropriate temperature, humidity and UV radiation were set in the chamber, which did not change throughout the degradation process. The foams were also degraded in an oven for two days at 120 °C. The foam tests carried out indicated, among others, on the decrease in compressive strength along with the increase in the residence time of the samples in the chamber. Degraded foams also changed color. Foams containing 5% and 10% of industrial cocoa or freeze-dried coffee were more susceptible to degradation. The addition of 15% coffee or cocoa slows down the degradation process. In the present study, industrial food cocoa and instant freeze-dried coffee were used as modifiers of rigid PU/PIR foam. These fillers have two functions: they accelerate the biodegradation of foams and have antioxidant properties.https://www.mdpi.com/1996-1944/16/17/5930rigid polyurethane–polyisocyanurate PU/PIR foaminstant freeze-dried coffeecolor of foamsthermal degradationbiodegradationclimatic chamber |
| spellingShingle | Joanna Liszkowska Grażyna Gozdecka Magdalena Sitarz Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams Materials rigid polyurethane–polyisocyanurate PU/PIR foam instant freeze-dried coffee color of foams thermal degradation biodegradation climatic chamber |
| title | Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams |
| title_full | Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams |
| title_fullStr | Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams |
| title_full_unstemmed | Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams |
| title_short | Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams |
| title_sort | methods to increase or decrease resistance to photodegradation and biodegradation of polyurethane polyisocyanurate pu pir foams |
| topic | rigid polyurethane–polyisocyanurate PU/PIR foam instant freeze-dried coffee color of foams thermal degradation biodegradation climatic chamber |
| url | https://www.mdpi.com/1996-1944/16/17/5930 |
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