Synthesis and Characterization of Palm Kernel Oil Polyol Based Shape Memory Polyurethane: Effect of Different Diisocyanates

Abstract

Shape memory polyurethane (SMPU) is a very versatile material that has a broad array of applications. The selection of soft segments and hard segments play critical roles in determining the structure-property behaviors of SMPU. This research was conducted to evaluate the role of distinct types of diisocyanate on the final properties of polyurethane (PU). Palm kernel oil polyol (PKO) based PU were produced by using two-step bulk polymerization method with variations of diisocyanates. Isophorone diisocyanate (IPDI), 4,4-methylenebis (cyclohexyl isocyanate) (HMDI) and hexamethylene diisocyanate (HDI) were used in the preparation of PU and the soft segment crystallinity, thermal and shape memory properties of the PU were evaluated. Based on the analyses, it was found that different types of diisocyanate and combination of diisocyanates had huge impact on the properties of the synthesized PU. The Fourier transformation infrared (FTIR) analysis revealed that IPDI based PU achieved the highest hydrogen bonding index value which promoted the phase separation. This is in accordance with differential scanning calorimetric (DSC) and x-ray diffraction (XRD) analysis which showed that IPDI based PU exhibited crystalline soft phase, hence resulted in an excellent shape fixity behavior. On the other hand, HDI and HMDI based polyurethane prepared showed absence of crystalline soft phase based on the DSC thermogram and XRD diffractogram. These results suggest the phase mixing phenomenon between soft and hard segments which contributed to low shape memory behavior of the resulting polyurethane.