Abstract:
The research aimed to reduce apparent density and improve fire resistance of polyisocyanurate (PIR) foam. PIR foams were prepared using zinc-ammonia complex and potassium octoate as catalyst for gelling/blowing and trimerization reactions, respectively. Three types of starch produced in Thailand, namely glutinous rice flour, rice flour and mung bean starch, were used as additives for PIR foams. The characterized properties of PIR foams modified with starches are reaction times (cream time, gel time, rise time and tack free time), polyisocyanurate/polyurethane (PIR/PUR) ratio, %isocyanate conversion, apparent density, compressive property, morphology and fire behavior. These properties are compared with PIR foam without of starch. The experimental results showed that an addition of starches into PIR foams reduced apparent density and increased fire resistance property as compared to PIR foam without of starch. The PIR foam modified with starches showed self-extinguishing property.
