程帅,钱善华,吴越,刘利国,倪自丰,俞经虎.硅烷改性椰壳粉对热塑性弹性体表面性能的影响及应用[J].表面技术,2018,47(6):138-144.
CHENG Shuai,QIAN Shan-hua,WU Yue,LIU Li-guo,NI Zi-feng,YU Jing-hu.Effect and Its Application of Silane-modified Coconut Shell Powder on Surface Properties of Thermoplastic Elastomers[J].Surface Technology,2018,47(6):138-144 |
| 硅烷改性椰壳粉对热塑性弹性体表面性能的影响及应用 |
| Effect and Its Application of Silane-modified Coconut Shell Powder on Surface Properties of Thermoplastic Elastomers |
| 投稿时间：2018-03-31 修订日期：2018-06-20 |
| DOI：10.16490/j.cnki.issn.1001-3660.2018.06.020 |
| 中文关键词: 热塑性弹性体 椰壳粉 硅烷 表面性能 摩擦系数 脂肪含量 |
| 英文关键词:thermoplastic elastomer coconut shell powder (CSP) silane surface properties friction coefficient fat content |
| 基金项目:国家自然科学基金项目（51775244）；江苏省自然科学基金项目（BK20161134）；中国博士后科学基金项目（2017M611691） |
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| Author | Institution |
| CHENG Shuai | School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China |
| QIAN Shan-hua | 1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China; 2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China |
| WU Yue | School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China |
| LIU Li-guo | School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China |
| NI Zi-feng | School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China |
| YU Jing-hu | 1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China; 2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China |
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| 中文摘要: |
| 目的 研究经硅烷（GPTMS）改性后的椰壳粉（G-CSP）作为添加剂对热塑性弹性体（TPE）表面性能的影响及其潜在应用。方法 通过热压法制备G-CSP质量分数为0%、5%、10%和15%的G-CSP-TPE样品，采用Alpha红外光谱仪对GPTMS、CSP和G-CSP进行红外光谱试验。用MFP-D三维形貌仪观测G-CSP-TPE样品的表面形貌，在JC2000CS接触角测量仪上测试不同液体在G-CSP-TPE表面的静态接触角。基于陶瓷球与G-CSP-TPE组成的摩擦副，在MFT-5000摩擦磨损试验机上研究不同载荷和滑动速度下液体介质的摩擦性能。结果 红外光谱显示，GPTMS中的某些官能团成功地接枝到CSP中。随着G-CSP质量分数的增加，试样表面粗糙度和接触角均呈增加趋势。去离子水和葵花油的平均摩擦系数与滑动速度和载荷有关，当滑动速度超过2 mm/s时，其平均摩擦系数总体上与载荷呈负相关，在0.8 N和4 mm/s的条件下，去离子水和葵花油的平均摩擦系数差值最大。与其他样品相比，含10%G-CSP的G-CSP-TPE样品区别去离子水和葵花油平均摩擦系数的能力更强，基于该样品，脂肪含量为3.6 g和4.4 g的100 mL两种牛奶的平均摩擦系数分别为0.68和0.576。结论 经GPTMS改性后的CSP能够改善TPE的表面性能，含10%G-CSP的G-CSP-TPE样品最有可能被应用于食品口感评价和功能食品的研发。 |
| 英文摘要: |
| The work aims to study effects of silane (GPTMS)-modified coconut shell powder (G-CSP) as an additive on the surface properties of thermoplastic elastomer (TPE) as well as its potential applications. These G-CSP-TPE samples with G-CSP mass fractions of 0, 5%, 10% and 15% were prepared in hot-pressing method. Infrared spectrum tests of GPTMS, CSP and G-CSP were performed with Alpha infrared spectrometer. Surface morphology of G-CSP-TPE samples was observed with MFP-D three-dimensional morphology instrument. Static contact angles of the three different fluids on G-CSP-TPE samples were measured on JC2000CS contact angle instrument. Based on friction pairs consisting of ceramic ball and G-CSP-TPE samples, friction properties of different fluids were investigated with a MFT-5000 friction-wear testing machine at different loads and sliding speeds. The infrared spectrum showed that certain functional groups in GPTMS were successfully grafted into CSP. As the mass fraction of G-CSP increased, both surface roughness and contact angle increased as well. Average friction coefficient of deionized water and sunflower oil were related to sliding speed and load. As sliding speed exceeded 2 mm/s, the average friction coefficient of functioned as a negative correlation with the load. Under the condition of 0.8 N and 4 mm/s, the difference in the average coefficient of friction between deionized water and sunflower oil was the highest. Compared with other G-CSP-TPE samples, 10%G-CSP-TPE sample was more capable of differentiating the average friction coefficient of deionized water and sunflower oil. Based on the 10%G-CSP-TPE sample, average friction coefficient of two types of milk with fat content of 3.6 g/100 mL and 4.4 g/100 mL, was 0.68 and 0.576, respectively. GPTMS-modified CSP can improve surface properties of TPE, and 10%G-CSP-TPE samples are most likely to be used for food taste evaluation and functional food development. |
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