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Investigation on thermo-stabilization effect and nonisothermal degradation kinetics of the new compound additives on polyoxymethylene

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Abstract

An increase in the thermal stability of several new additives on polyoxymethylene (POM) was attempted via thermogravimetric analysis (TGA) (static state) and balance torque testing (dynamic state), which truly reflected the processing in practice. The thermal stability of POM was improved by adding some of additives actually, especially for the compound stabilizer with oxidized polyethylene wax (OPE), low molecular weight polyamide 6 (LMWPA6) and triphenyl phosphate (TPP) from the static and dynamic data. Furthermore, the kinetic parameters for compound stabilizers of POM degradation were calculated from thermogravimetry (TG) curves by Coats-Redfernd method. The results reveal that the degradation temperatures of POM can be obviously raised by compound stabilizers OPE/LMWPA6/TPP. The long-term thermo-stability test of POM shows that POM with stabilizing system above has no obvious decrease in impact strength after storage duration of 15 days in an oven at 140 °C.

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Acknowledgement

We gratefully acknowledge the support by Hunan Provincial Natural Science Foundation of China (07JJ6016).

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Authors and Affiliations

  1. College of Chemistry, Xiangtan University, 411105, Hunan, China

    Jian Shi, Bo Jing, Xiaoxuan Zou, Hongjun Luo & Wenli Dai

  2. Key Laboratory of Polymeric Materials & Application Technology of Hunan Province, Xiangtan University, 411105, Hunan, China

    Jian Shi & Wenli Dai

  3. Key Laboratory of Advanced Functional Polymeric Materials of College of Hunan Province, Xiangtan University, 411105, Hunan, China

    Bo Jing, Xiaoxuan Zou & Hongjun Luo

Authors
  1. Jian Shi
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  2. Bo Jing
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  3. Xiaoxuan Zou
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  4. Hongjun Luo
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  5. Wenli Dai
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Correspondence to Wenli Dai.

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Shi, J., Jing, B., Zou, X. et al. Investigation on thermo-stabilization effect and nonisothermal degradation kinetics of the new compound additives on polyoxymethylene. J Mater Sci 44, 1251–1257 (2009). https://doi.org/10.1007/s10853-008-3227-4

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  • DOI: https://doi.org/10.1007/s10853-008-3227-4

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