Increasing Polypropylene High Temperature Stability by Blending Polypropylene-Bonded Hindered Phenol Antioxidant

Gang Zhang, Changwoo Nam, Linnea Petersson, Joakim Jämbeck, Henrik Hillborg, Tze-chiang Chung

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Currently, hindered phenol (HP) antioxidants mixed in PP products provide thermal-oxidative protection during PP melt processing (homogeneous mixing). However, there are concerns about their effectiveness during applications. This paper presents computer simulation and experimental results to demonstrate a facile phase separation of HP molecules in the PP matrix and investigates a new approach that can dramatically improve PP thermal-oxidative stability under elevated temperatures. This technology is centered on a new PP-HP copolymer containing a few comonomer units with HP moieties, homogeneously distributed along the polymer chain. Because of the cocrystallization between the PP and PP-HP copolymer, all HP antioxidant groups are homogeneously distributed in the PP matrix (amorphous domains). The resulting PP/PP-HP blends demonstrate a thermal-oxidative stability nearly proportional to the HP content. While commercial PP products (containing regular antioxidants and stabilizers) degrade within a few minutes at 210 °C in air, the PP/PP-HP blend, with the same concentration of HP groups, demonstrates nearly no detectable weight loss after 1000 h. In an ASTM endurance test under a targeted application temperature (140 °C in air), the commercial PP shows 1% weight loss within 10 days. On the other hand, the new PP/PP-HP (5/1) blend with the same HP content lasts for about 2 years under the same constant heating condition. Overall, the experiment results of the PP-HP antioxidant present the potential of expanding PP applications into a far higher temperature range (>140 °C) under thermal-oxidative environments.

Original languageEnglish (US)
Pages (from-to)1927-1936
Number of pages10
JournalMacromolecules
Volume51
Issue number5
DOIs
StatePublished - Mar 13 2018

Fingerprint

Polypropylenes
Phenol
Antioxidants
Phenols
Temperature
Copolymers
Stabilizers (agents)
Air
Phase separation
Polymers
Durability

All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Polymers and Plastics
  • Inorganic Chemistry
  • Materials Chemistry

Cite this

Zhang, Gang ; Nam, Changwoo ; Petersson, Linnea ; Jämbeck, Joakim ; Hillborg, Henrik ; Chung, Tze-chiang. / Increasing Polypropylene High Temperature Stability by Blending Polypropylene-Bonded Hindered Phenol Antioxidant. In: Macromolecules. 2018 ; Vol. 51, No. 5. pp. 1927-1936.
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abstract = "Currently, hindered phenol (HP) antioxidants mixed in PP products provide thermal-oxidative protection during PP melt processing (homogeneous mixing). However, there are concerns about their effectiveness during applications. This paper presents computer simulation and experimental results to demonstrate a facile phase separation of HP molecules in the PP matrix and investigates a new approach that can dramatically improve PP thermal-oxidative stability under elevated temperatures. This technology is centered on a new PP-HP copolymer containing a few comonomer units with HP moieties, homogeneously distributed along the polymer chain. Because of the cocrystallization between the PP and PP-HP copolymer, all HP antioxidant groups are homogeneously distributed in the PP matrix (amorphous domains). The resulting PP/PP-HP blends demonstrate a thermal-oxidative stability nearly proportional to the HP content. While commercial PP products (containing regular antioxidants and stabilizers) degrade within a few minutes at 210 °C in air, the PP/PP-HP blend, with the same concentration of HP groups, demonstrates nearly no detectable weight loss after 1000 h. In an ASTM endurance test under a targeted application temperature (140 °C in air), the commercial PP shows 1{\%} weight loss within 10 days. On the other hand, the new PP/PP-HP (5/1) blend with the same HP content lasts for about 2 years under the same constant heating condition. Overall, the experiment results of the PP-HP antioxidant present the potential of expanding PP applications into a far higher temperature range (>140 °C) under thermal-oxidative environments.",
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Increasing Polypropylene High Temperature Stability by Blending Polypropylene-Bonded Hindered Phenol Antioxidant. / Zhang, Gang; Nam, Changwoo; Petersson, Linnea; Jämbeck, Joakim; Hillborg, Henrik; Chung, Tze-chiang.

In: Macromolecules, Vol. 51, No. 5, 13.03.2018, p. 1927-1936.

Research output: Contribution to journalArticle

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T1 - Increasing Polypropylene High Temperature Stability by Blending Polypropylene-Bonded Hindered Phenol Antioxidant

AU - Zhang, Gang

AU - Nam, Changwoo

AU - Petersson, Linnea

AU - Jämbeck, Joakim

AU - Hillborg, Henrik

AU - Chung, Tze-chiang

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AB - Currently, hindered phenol (HP) antioxidants mixed in PP products provide thermal-oxidative protection during PP melt processing (homogeneous mixing). However, there are concerns about their effectiveness during applications. This paper presents computer simulation and experimental results to demonstrate a facile phase separation of HP molecules in the PP matrix and investigates a new approach that can dramatically improve PP thermal-oxidative stability under elevated temperatures. This technology is centered on a new PP-HP copolymer containing a few comonomer units with HP moieties, homogeneously distributed along the polymer chain. Because of the cocrystallization between the PP and PP-HP copolymer, all HP antioxidant groups are homogeneously distributed in the PP matrix (amorphous domains). The resulting PP/PP-HP blends demonstrate a thermal-oxidative stability nearly proportional to the HP content. While commercial PP products (containing regular antioxidants and stabilizers) degrade within a few minutes at 210 °C in air, the PP/PP-HP blend, with the same concentration of HP groups, demonstrates nearly no detectable weight loss after 1000 h. In an ASTM endurance test under a targeted application temperature (140 °C in air), the commercial PP shows 1% weight loss within 10 days. On the other hand, the new PP/PP-HP (5/1) blend with the same HP content lasts for about 2 years under the same constant heating condition. Overall, the experiment results of the PP-HP antioxidant present the potential of expanding PP applications into a far higher temperature range (>140 °C) under thermal-oxidative environments.

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