首页|正电子湮没谱表征热处理工艺对聚碳酸酯力学性能的影响

正电子湮没谱表征热处理工艺对聚碳酸酯力学性能的影响

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考察了退火和淬火2种热处理方法所用的不同热处理温度和时间对聚碳酸酯力学性能的影响,并采用正电子湮没谱分析经过不同热处理工艺后聚碳酸酯内部自由体积的含量.结果表明,在玻璃化转变温度附近及以上进行一定时间的淬火可通过增大内部自由体积含量和尺寸来显著改善聚碳酸酯的韧性,降低材料的屈服强度和弯曲强度,提高缺口冲击强度和拉伸强度.在玻璃化转变温度以下,淬火不能改变材料内部的自由体积,不能提高材料的韧性.退火只能降低材料内部自由体积的含量和尺寸,但不受温度和时间的影响,且材料的拉伸强度、断裂伸长率和缺口冲击强度大幅降低.
Effect of Heat Treatment on Mechanical Properties of Polycarbonate Exposed by Positron Annihilation Spectroscopy
The influence of different heat treatment temperatures and time used for annealing and quenching on the mechanical properties of polycarbonate(PC)was investigated.Positron annihilation spectroscopy(PALS)was used to analyze the free volume content of PC after different heat treatment processes.The results show that the toughness of PC,especially the notch impact strength and fracture strength can be improved significantly by quenching near or above glass transition temperature for a period of time,while the yield strength and bending strength can be reduced.The toughness of PC is affected by the internal free volume content and size which will be changed through quenching near or above glass transition temperature.By this way,the internal free volume content and size of PC which is quenched near or above glass transition temperature are similar with unheated PC.However,the toughness cannot be improved by extending quenching time below glass transition temperature because the free volume content and size have been reduced.The internal free volume content and size of PC can be only reduced by annealing,which is not affected by annealing temperature or time,resulting in a significant decrease in the tensile fracture strength,elongation at break,and notch impact strength of PC.

positron annihilation spectroscopyannealingquenchingpolycarbonatemechanical property

孙琦伟、王韬、许雪婷、葛勇、王博伦、郎建林、陈宇宏、颜悦

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北京航空材料研究院股份有限公司,北京 100095

北京市先进运载系统结构透明件工程技术研究中心,北京 100095

中国航发北京航空材料研究院,北京 100095

正电子湮没谱 退火 淬火 聚碳酸酯 力学性能

2024

高分子材料科学与工程
中国石油化工股份有限公司科技开发部 国家自然科学基金委员会化学科学部 高分子材料工程国家重点实验室 四川大学高分子研究所

高分子材料科学与工程

CSTPCD北大核心
影响因子:0.563
ISSN:1000-7555
年,卷(期):2024.40(6)
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