In this study, the influence of the chain extender (CE) and the blend ratio on the bead foam extrusion of rPET/PBT is investigated. The shape and density of the bead foams were analyzed during extrusion using a camera scanner while the morphology of the foam was investigated using scanning electron microscopy (SEM). Melt strength and thermal behavior were also investigated with Rheotens and differential scanning calorimetry (DSC), respectively. Both chain extender and blend ratio had pronounced effect on the foaming behavior. Significant improvements were observed up to 0.8 wt.-% CE in rPET50PBT50, which achieved an average cell size of 107 ± 17 μm and a density of 182 kg/m³, representing a weight reduction of 86.4% compared to the bulk material. In addition, rPET40PBT60 with 0.8 wt.-% CE gave an average cell size of 108 ± 23 μm and a foam density of 170 kg/m³, with a comparable cell size distribution. After CE modification, the melt strength of rPET-dominant blends obtained higher values but a strong decrease in elongation was observed. In contrast, the CE-modified rPET40PBT60 and rPET30PBT70 blends exhibited much higher elongation with a moderate increase in melt strength which resulted in better bead and foam morphologies. DSC analysis revealed lowest crystallization temperature in rPET50PBT50 with deviations shifting towards higher temperatures. All blends except rPET70PBT30 shows double melting peak formation, with higher rPET formulations also exhibiting cold crystallization. These findings provide crucial insight for development of rPET/PBT foams by controlling the blend and CE composition, which is critical for achieving temperature-resistant bead foams with improved structural integrity.
Himmelsbach et al. (Wed,) studied this question.