Flow-induced crystallization has long been an important subject in polymer processing.
Varying processing conditions can produce different morphologies, which lead to different
properties. Recent studies indicated that the final morphology is in fact dictated by the initial …

In the rich and long-standing literature on the flow-induced formation of oriented precursors
to polymer crystallization, it is often asserted that the longest, most extended chains are the
dominant molecular species in the “shish” of the “shish-kebab” formation. We performed a …

Scanning electron micrographs of a solvent-extracted sheared polyethylene (PE) blend
revealed, for the first time, an unexpected shish-kebab structure with multiple shish. The
blend contained 2 wt% of crystallizing ultrahigh molecular weight polyethylene (UHMWPE) …

We have investigated the molecular origins of shish-kebab morphology occurring in polymer
crystallization under extensional flow. Emergence of shish-kebabs is intimately related to the
discontinuous coil-stretch transition of isolated chains. Our computed free energy landscape …

A combination of extensional rheological and in situ synchrotron radiation small-angle X-ray
scattering (SR-SAXS) measurements was introduced to investigate critical strain ε* for shish
formation and validate whether coil− stretch transition or stretched-network is responsible for …

Crystal nucleation is an activated process. In a supersaturated solution, small crystallites
may dissolve again. Crystals can only be formed when a (rare) fluctuation leads to the
formation of a crystallite with a size that exceeds a threshold. The probability to form such a …

A shish kebab rotisserie includes a frame having a base and an opposing top; a support
member connected between the base and the top to support the top relative to the base; a
number of skewer rotors connected with the base, each skewer rotor having an axis and …

In a previous work, it was shown that highly oriented fibres with 10 GPa modulus could be
obtained by continuous single-stage melt extrusion of a medium molecular weight
polyethylene to which 3% ultra-high molecular weight (M w∼ 3 to 5× 10 6) material had …

Introduction. The crystallization of polymers into oriented structures, caused by extensional
flow fields in the melt, has been the subject of extensive study for many years. 1r4 Recent
advances in atomic force microscopy (AFM) have allowed samples to be heated and imaged …

To describe the characteristic crystalline structure of polyolefins, Pennings first proposed a
model consisting of a combination of an extended chain crystal (a “shish”) and folded chain
crystals (“kebabs”). In Pennings' model the “shish” forms first during a crystallization process …