Influence of cationic surfactants on physical and mechanical properties of polymer compositions

• Main Authors: N. S. Shmakova, I. A. Kirsh, V. A. Romanova
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-05-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: ammonium salts, surfactants, packaging materials, polyethylene, polypropylene
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2387
• ISSN: 2226-910X; 2310-1202

When creating filled polymer composite materials, difficulties often arise due to poor compatibility of polymers with modifying additives. To solve such problems, surface-active substances (SAS) are successfully used in many industries, but they are practically not used in polymer processing. This is largely due to the insufficient assortment of surfactants produced that are suitable for introduction into polymers, especially film-forming ones. Anionic and nonionic surfactants are used in the synthesis and processing of elastomers, but they are not used in the production of film materials. As for the use of cationic surfactants, there are still no data at all. They differ from other types of surfactants in a variety of structures, in the number and relative positions of cationic centers and hydrophobic radicals, and also in antimicrobial properties. The prospects of using quaternary ammonium salts for the modification of packaging materials are shown. The expediency of using cationic surfactants for the modification of polymeric materials is proved. It is shown that the use of quaternary ammonium salts improves the physical and mechanical properties of films based on polyethylene and polypropylene. It is proved that cationic surfactants are technologically compatible with polyolefins, which allows the processing of polymer compositions by extrusion. Today, the most common polymers for food packaging are polyethylene and polypropylene. This is due to their low cost, safety in contact with food products, and suitability for processing into films of different thicknesses. More and more attention is being paid to the creation of packaging materials with antimicrobial properties. The imparting of such properties is achieved by introducing an antimicrobial additive into the polymer melt. It is most expedient to introduce additives directly into the melt of the polymer composition during processing, since, for example, during the extrusion process, polymer homogenization with the additive.