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116  5 Crystallization of Poly(lactic acid)


                      (a)                           (d)












                      (b)                           (e)













                      (c)                           (f)











                                                         ∘      ∘      ∘      ∘
                    Figure 5.6 POM images of PLA crystallized at (a) 81 C, (b) 91 C, (c) 111 C, (d) 116 C,
                         ∘
                                    ∘
                    (e) 121 C, and (f) 126 C. Adapted from Ref. [48], Copyright (2013), with permission from
                    Elsevier.
                                            ∘
                    of melt-crystallization at 110 C decreased from about 155 to 105 min on cold-
                                                                          ∘
                    crystallization after earlier cooling the relaxed melt at a rate of 10 Cmin −1  to
                      ∘
                                                                ∘
                    25 C and immediate reheating at identical rate to 110 C. This observation has
                    been explained by a difference of the nucleation density, that is, by additional
                                                ∘
                    nuclei formed during cooling to 25 C. In a different study [56], PLA samples were
                                                       ∘
                    cooled at different rates between 5 and 500 Cmin −1  to obtain fully amorphous
                    samples, and then cold-crystallized on reheating. It has been shown that cooling
                    at moderate rates resulted in formation of a larger number of nuclei compared
                    to samples cooled at higher rate. Also, the effect of the residence time on the
                    nucleation kinetics was estimated from the shift of the cold-crystallization
                    exotherm to lower temperatures on subsequent heating [55]. Nucleation was
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