Thermal stabilization of polyamide 11 by phenolic antioxidants

Article dans une revue avec comité de lecture
Auteur
OKAMBA-DIOGO, Octavie
FERNAGUT, François
198035 Centre de recherche, développement, applications et technique de l'ouest [CERDATO]
GUILMENT, Jean
198035 Centre de recherche, développement, applications et technique de l'ouest [CERDATO]
PERY, Frederique
198035 Centre de recherche, développement, applications et technique de l'ouest [CERDATO]
ccFAYOLLE, Bruno
86289 Laboratoire Procédés et Ingénierie en Mécanique et Matériaux [PIMM]
ccRICHAUD, Emmanuel

URI
http://hdl.handle.net/10985/19017
DOI
10.1016/j.polymdegradstab.2020.109206
Date
2020
Journal
Polymer Degradation and Stability

Résumé

This paper addresses the effect of hindered phenols (mainly Irganox 1098 with a few comparisons with other phenolic antioxidants) on the stabilization of polyamide 11 aged at several temperatures (90–165 °C). The effect of several phenol concentrations (up to about 0.4%) on kinetic curves for imide build-up, yellowing, and molar mass changes (in association with embrittlement) was investigated. Phenols significantly contribute to yellowing, even at low imide concentrations. When they are used at high concentrations, a post-polycondensation reaction becomes predominant at earlier exposure times, thus increasing molar mass and significantly delaying embrittlement.

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2021-03-01
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