Synthesis and characterization of polyurethane foam based on vegetable oil.

• Autor(a) principal: Gualberto, Mariana Simões
• Data de Publicação: 2022
• Outros Autores: Quintão, Cristiane Medina Finzi, Rodrigues, Kethory Shirleny Barros, Romão, Wanderson, Novack, Kátia Monteiro, Baston, Eduardo Prado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFOP
• Texto Completo: http://www.repositorio.ufop.br/jspui/handle/123456789/16616; https://doi.org/10.37118/ijdr.24849.06.2022
• topic: Hydroxylation; Moringa; Polyol; Semi-flexible

This research shows the production and characterization of the polyurethane foam produced from moringa oil with low energy expenditure. Vegetable oil, polyol and the foam were characterized by hydroxyl, acid and Iodine index, Fourier Transform Infrared Spectroscopy (FTIR), 1 H RMH spectra, Thermo gravimetric analysis (TG), Scanning Electrical Microscopy (SEM), X-Ray Diffractogram (XRD) and Mass Spectroscopy. The physical-chemical results showed the modified oil potential for the polyurethane formation reaction due to the hydroxyls index of 257.52 mg KOH g-1 and acidity of 2.38 mg KOH g-1 . FTIR spectra showed the hydroxylation reactions and urethane groups formation in the oil by bands wich referring to hydroxyl groups and their NH groups superposition. Foam TG showed a degradation profile between 281 °C and 750 °C, losing half of its mass in temperatures higher than 400 °C. Micrographies showed that foam is composed by opened and closed cells, characteristic of semi-flexibility of the foam.