Influence of Molecular Structure on the Foamability of Polypropylene: Linear and Extensional Rheological Fingerprint

The foaming structure and rheological properties of four different isotactic homo-polypropylenes with various molecular weights and an isotactic long chain branched polypropylene were investigated to find a suitable rheological fingerprint for PP foams. The molecular weight distribution and thermal properties were measured using GPC-MALLS and differential scanning calorimetry, respectively. Small amplitude oscillatory shear data and uniaxial extensional experiments were analyzed using the frameworks of van Gurp-Palmen plot (δ vs. | G*|) and the molecular stress function model, respectively. These analyses were used to find a correlation between the molecular structure, rheological properties and foaming structures of linear and long chain branching polypropylenes. Two linear viscoelastic characteristics, | G*| at δ = 60° and | η*| at ω = 5 rad/s were used as criteria for foamability of these polymers, where decreasing of both parameters by increasing the long chain branching content results in smaller cell size and higher cell density. The molecular stress function model was able to quantify the strain hardening properties of long chain branching blends using small amplitude oscillatory shear data and two nonlinear material parameters, 1 ≤ β ≤ 2.2 and 1 ≤ [Formula: see text] ≤ 600, where the minimum and maximum values of these parameters belong to the linear and long chain branched polypropylene, respectively. Increasing the long chain branched polypropylene content of the PP blends increased strain hardening, and therefore improved the foaming characteristics significantly by suppressing the coalescence of cells. Dilution of linear PP with only 10 wt% of long chain branched polypropylene enhanced the cell density from 5.7 × 106 to 2.7 × 107 cell/cm3 and reduced the average cell diameter from 58 to 26 µm, respectively, while their volume expansion ratio remained in the same range of 2–3. Increasing of long chain branching to 50 and 100 wt% enhanced the V.E.R. to 6.2 and 7.8, respectively.