Influence of Distilled Water Content on Properties of Sandwich Polyurethane Foam

doi:10.19491/j.issn.1001-9278.2018.12.004

Abstract

Abstract: A new type of sandwich foam composite was prepared by an integrated foaming-molding method using isocyanate and polyester polyol as raw materials and distilled water as a foaming agent. The pore diameter, density, thermal conductivity, thermal properties, and compression and three point bending performance were investigated for the rigid polyurethane foam with water contents of 0, 0.5 wt % and 1.0 wt % by means of thermogravimetric analysis and scanning electron microscopy. The optimum parameters were then achieved. The results indicated that the pore diameter and thermal insulation performance of rigid polyurethane foams increased with an increase of water content, but their foam density and thermal conductivity decreased. However, the compression and three-point bending performance of the foams exhibited a decline trend. Therefore, to achieve the reasonable cell structure and good mechanical properties for the foams, the optimum moisture content should be determined as 0.5 wt %.

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