Impact of sunflower press cake and its modification with liquid glass on polyurethane foam composites: thermal stability, ignitability, and fire resistance

Abstract

Polyurethane (PUR) foams are some of the most promising thermal insulating materials because of their high flammability, but further applications are limited. Therefore, the development of flame-retardant materials with sufficient strength characteristics, water resistance, and low thermal insulating properties is of great importance to the modern building industry. This study evaluates the possibility of a vacuum-based liquid glass (LG) infusion into bio-based fillers, in this case, sunflower press cake (SFP) particles, to improve the mechanical performance, water absorption, thermal insulation, ignitability, thermal stability, and flame retardancy of the resulting polyurethane (PUR) foam composites. The main findings show that LG slightly improves the thermal stability and highly contributes to the ignitability and flame retardancy of the resulting products. Most importantly, from 10 wt.% to 30 wt.%, the SFP/LG filler reduces the thermal conductivity and water absorption values by up to 20% and 50%, respectively, and increases the compressive strength by up to 110%. The results obtained indicate that the proposed SFP/LG filler-modified PUR foam composites are suitable for applications as thermal insulation materials in building structures.