Thermal decomposition behavior of 3D printing filaments made of wood‐filled polylactic acid/starch blend,Journal of Applied Polymer Science

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Thermal decomposition behavior of 3D printing filaments made of wood‐filled polylactic acid/starch blend
Journal of Applied Polymer Science ( IF 2.7 ) Pub Date : 2020-09-23 , DOI: 10.1002/app.49944
Yufeng Sun _{1,

2} , Danbee Lee ₂ , Yapeng Wang ₁ , Suiliang Li ₁ , Jilai Ying ₁ , Xinping Liu ₁ , Guangyin Xu ₁ , Jaegyoung Gwon ₃ , Qinglin Wu ₂

Affiliation

Dynamic thermogravimetric analysis under nitrogen environment was used to understand the thermal decomposition process of 3D printing filaments made of wood‐filled polylactic acid (PLA)/starch blend. The characteristic temperatures and apparent activation energy (AAE) of the filaments with various starch contents were calculated with well‐known kinetic models by Friedman, Flynn–Wall–Ozawa, Coats–Redfern, and Kissinger. With the increased starch content in the filament, the onset thermal decomposition temperatures of the filaments decreased gradually from 272.4 to 155.1°C. The thermal degradation degree became smaller, and the transitional temperature interval became larger with increased starch proportion. The AAE values of the three types of filaments with different starch ratios varied between 97 and 114 kJ/mol, depending on material composition and method of calculation. The four kinetics methods provide complementary techniques for analyzing thermal stability behavior of composite materials. The improved understanding of thermal decomposition behavior of PLA‐starch‐wood composites can help develop PLA/starch‐based filaments for 3D printing.

中文翻译：

木质填充聚乳酸/淀粉共混物制成的3D打印长丝的热分解行为

使用氮气环境下的动态热重分析来了解由木材填充的聚乳酸（PLA）/淀粉共混物制成的3D打印长丝的热分解过程。各种淀粉含量的长丝的特征温度和表观活化能（AAE）由Friedman，Flynn-Wall-Ozawa，Coats-Redfern和Kissinger用众所周知的动力学模型计算得出。随着长丝中淀粉含量的增加，长丝的起始热分解温度逐渐从272.4降至155.1°C。随着淀粉比例的增加，热降解度变小，过渡温度区间变大。三种淀粉比例不同的长丝的AAE值在97至114 kJ / mol之间变化，取决于材料成分和计算方法。四种动力学方法为分析复合材料的热稳定性行为提供了补充技术。对PLA-淀粉-木材复合材料的热分解行为的进一步了解可以帮助开发用于3D打印的PLA /淀粉基长丝。

更新日期：2020-11-25

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