Effects of shear during the cooling on the rheology and morphology of immiscible polymer blends

<p>The main goal of this study was to introduce a new technique for the preparation of the polymer blend. The classical technique consists in the blending at different shear rate followed by the solidification of the molten blend in an air flow. However in this early stage, the static coalescence plays an important role. In order to suppress the static coalescence of the dispersed phase, the dynamic cooling technique was adopted to produce the finest system morphology and smallest droplet sizes. This technique was based on two parameters during the cooling stage (rotation speed and temperature). Due to the difference in sensitivity of the blend compounds, the temperature variation during extrusion can produce different ratios of viscosity in the blend and that gives an opportunity for manipulation finest droplet and fibrillar behavior in blends. The dynamic solidification of the dispersed phase due to the crystallization was shown to be a good way to improve the stability of the fibril structures with respect to the shear out during extrusion.</p