微波对玫瑰花型碳酸钙的制备及性能影响

采用碳化法制备了玫瑰花型碳酸钙,利用透气仪、白度仪、SEM、PE试验等考察了微波和柠檬酸酯含量对碳酸钙的结构及性能的影响。结果表明：经微波处理后制备的碳酸钙为玫瑰花型,粒径在0.1～0.8μm;微波及柠檬酸酯对碳酸钙的白度影响较小,但对其吸油值和由透气法测得的比表面积影响较大。当柠檬酸酯加入量为碳酸钙固含量的0.3%、微波功率800 W、微波时间2 min时,所制备的碳酸钙透气比表面积较大,吸油值较低,能够较好的改善聚乙烯的力学性能和柔韧性。

Effect of Microwave on the Preparation and Property of Rosette-like Calcium Carbonate

Rosette-like calcium carbonate was prepared by carbonization technology.The effects of microwave and citric acid esters on the structure and properties were examined using apparatus for blaine method,whiteness meter,SEM,and PE experiment.The results showed that the crystal form of the calcium carbonate was rosette-like by using the microwave and the crystal size was about 0.1～0.8 μm.The microwave and citric acid esters had no significantly influence on the whiteness of the calcium carbonate,but had a greater impact on the oil absorption values and the surface area determined by air permeability method.The prepared calcium carbonate with the mass ratio of the citric acid esters with the solid content of the calcium carbonate 0.3%,microwave power 800 W and microwave time 2 min,had the bigger surface area and low oil absorption,and better able to improve the mechanical properties and flexibility of the polyethylene.