Synthesis and characterization of triglyceride-based polyols and tack-free coatings via the air oxidation of soy oil

A. R. Fornof, E. Onah, S. Ghosh, C. E. Frazier, S. Sohn, G. L. Wilkes, Timothy Edward Long

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The effect of time and temperature on the air oxidation of soybean oil in the absence of catalysts or added initiators was investigated. It was possible to divide the air oxidation of soybean oil into three regimes. The first regime of air oxidation resulted in insignificant change in the hydroxyl number. During this regime, it was proposed that natural antioxidants, which are present in raw soybean oil, were consumed and peroxide formation occurred. A drastic increase in hydroxyl number due to the formation and subsequent decomposition of peroxides marked the second regime of air oxidation. In the third regime of air oxidation, free radical crosslinking of the soybean oil occurred, and an insoluble gel was formed. The three regimes of air oxidation were used as a guide for the preparation of soy-based polyols and crosslinked polymers. Crosslinked, tack-free coatings were prepared from a metal catalyzed oxidation of soybean oil, where soybean oil and ambient oxygen were the only reactants. Higher temperatures (125°C) were more efficient than lower (50°C) for obtaining high gel fractions and tack-free coatings. Cure of the coatings was expedited with exposure of the coating to UV irradiation after initial heating

Original languageEnglish
Pages (from-to)690-697
Number of pages8
JournalJournal of Applied Polymer Science
Volume102
Issue number1
DOIs
Publication statusPublished - 2006 Oct 5
Externally publishedYes

Keywords

  • Coatings
  • Oxidation
  • Renewable resources

ASJC Scopus subject areas

  • Chemistry(all)
  • Surfaces, Coatings and Films
  • Polymers and Plastics
  • Materials Chemistry

Fingerprint Dive into the research topics of 'Synthesis and characterization of triglyceride-based polyols and tack-free coatings via the air oxidation of soy oil'. Together they form a unique fingerprint.

  • Cite this