Bagasse flour (BF) was liquefied using a bi-component of polyhydric alcohol (PA) as a solvent and phosphoric acid as a catalyst in microwave reactor. Liquefaction was conducted at four ratios of BF to solvent and two temperatures for 9 min.  Liquefied bagasse (LB) and methylene diphenyl diisocyanate (MDI), at an isocyanate index of 110, were used as a polyol and binder, respectively, in the preparation of rigid polyurethane (PU) foam.  The effect of reaction conditions on liquefaction, characteristics of the liquefied bagasse, and the structural, mechanical, and thermal properties of the PU foam were evaluated.  FT-IR analysis indicated urethane linkages were formed and free isocyanate groups were present in the PU foams.  All samples have relatively low thermal stability.  Liquefied conditions significantly affected the liquefied residue, hydroxyl numbers, and acid values of the LB, which consequently affected the properties of the LB-PU foams.

Bio-polyols from microwave liquefied bagasse and its application to rigid polyurethane foam

245th National Meeting (2013)

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