Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams

Abstract

Two series of rigid polyurethane–polyisocyanurate (PU/PIR) foams were obtained. They were modified using powder fillers, such as industrial food cocoa (K5–K15 foam) and instant freeze-dried coffee (KR-KR15) added in amounts of 5, 10 and 15 wt.%. W foam (reference) was obtained without filler. The foams were degraded in a climate chamber for 1 week, 2 weeks or 3 weeks. Appropriate temperature, humidity and UV radiation were set in the chamber, which did not change throughout the degradation process. The foams were also degraded in an oven for two days at 120 °C. The foam tests carried out indicated, among others, on the decrease in compressive strength along with the increase in the residence time of the samples in the chamber. Degraded foams also changed color. Foams containing 5% and 10% of industrial cocoa or freeze-dried coffee were more susceptible to degradation. The addition of 15% coffee or cocoa slows down the degradation process. In the present study, industrial food cocoa and instant freeze-dried coffee were used as modifiers of rigid PU/PIR foam. These fillers have two functions: they accelerate the biodegradation of foams and have antioxidant properties.

Keywords

• rigid polyurethane–polyisocyanurate PU/PIR foam
• instant freeze-dried coffee
• color of foams
• thermal degradation
• biodegradation
• climatic chamber