Soft-type polyurethane foams derived from molasses

Molasses (ML)-based soft-type polyurethane (PU) foams were successfully prepared by controlling evolved heat during chemical reaction. Two kinds of isocyanate, poly(phenylene methylene) polyisocyanate (MDI) and tolylene diisocyanate (TDI), and polypropylene glycol with a long molecular chain length were utilized to control the chemical reaction. The hydroxyl group in ML was used as the reaction site and soft-type PU foams were synthesized at isocyanate (NCO)/hydroxyl group (OH) ratios of 1.05. Mechanical properties of the above foams were controlled by changing the mixing ratio of MDI and TDI. Pore size and distribution were measured by scanning electron microscopy. With increasing thickness of cell wall, compression strength and modulus increased. Thermal properties of PU foams were investigated by differential scanning calorimetry, thermogravimetry, and thermal conductivity measurements. Two-step glass transition temperatures were observed at around ca. −55 and 80 °C, regardless of kind of isocyanate. The low temperature side glass transition is attributed to the molecular motion of long oxyethylene chains and the high temperature side transition is caused by rigid components including saccharide components. Thermal decomposition of PU foams started from ca. 270 °C. Thermal conductivity of soft-type PU was observed in a range from 0.034 to 0.035 J s⁻¹ m⁻¹ K⁻¹.