Formation and Stability of Shear-Induced Shish-Kebab Structure in Highly Entangled Melts of UHMWPE/HDPE Blends

The formation and stability of a shear-induced shish-kebab structure was investigated by in situ rheo-SAXS (small-angle X-ray scattering) and -WAXD (wide-angle X-ray diffraction) measurements of highly entangled polyethylene melts based on two polymer blends, containing small fractions (2 and 5 wt %) of ultra-high molecular weight polyethylene (UHMWPE) and high-density polyethylene (HDPE). Immediately after shear, the combined SAXS and WAXD results at 142 °C confirmed the sole formation of shish without kebabs, indicating the interplay between the topological deformation of highly entangled UHMWPE chains and the extended-chain crystallization of stretched segments without the participation of coiled segments. The presence of HDPE chains influenced the entanglement of UHMWPE but they were not involved in the shish-kebab formation at the initial stage of crystallization. The final shish lengths in both blends were nearly identical at the same strain (e = 500), even though the UHMWPE concentration was differ...