Melt stabilisation of Phillips type polyethylene, Part I: The role of phenolic and phosphorous antioxidants

Ildikó Kriston, Ágnes Orbán-Mester, Gábor Nagy, Peter Staniek, E. Földes, B. Pukánszky

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

The role of a phenolic and three phosphorous (phosphite, phosphonite and phosphine) antioxidants in the melt stabilisation of polyethylene was studied in a Phillips type polyethylene by multiple extrusions. The polyethylene was stabilised with a single antioxidant at 700 ppm and with phenolic/phosphorous antioxidant combinations containing 700 ppm of each component. The functional groups (methyl, vinyl, vinylidene, trans-vinylene and carbonyl) of polyethylene and the residual amount of phosphorous antioxidants were analysed quantitatively by FT-IR methods developed in our laboratory. The rheological characteristics, the colour and the residual thermo-oxidative stability of the polymer were determined and compared. Blown films were prepared and their mechanical strength measured by the Elmendorf and Dart-drop tests. The comparison of the different characteristics revealed that the chemical reactions taking place during the first processing of the nascent polymer powder, as well as the chemical composition of the antioxidants determine the reactions taking place in further processing operations. The changes in the characteristics of stabilised polyethylene during processing are controlled by the phosphorous stabiliser. The effect and final result depend on the chemical structure of the given antioxidant. The phenolic antioxidant itself does not hinder the formation of long chain branches. It reduces the rate of oxidation of the various phosphorous stabilisers, but does not modify the mechanism of stabilisation of the phosphonite and the phosphine. The reactions of the phosphite are significantly modified by the presence of a phenolic antioxidant.

Original languageEnglish
Pages (from-to)719-729
Number of pages11
JournalPolymer Degradation and Stability
Volume94
Issue number4
DOIs
Publication statusPublished - Apr 2009

Fingerprint

antioxidants
Polyethylene
Antioxidants
Polyethylenes
polyethylenes
Stabilization
stabilization
phosphine
Phosphites
phosphines
Polymers
Processing
drop tests
polymers
vinylidene
Powders
Functional groups
Strength of materials
Extrusion
Chemical reactions

Keywords

  • Phenolic antioxidant
  • Phosphorous antioxidant
  • Polyethylene
  • Stabilisation

ASJC Scopus subject areas

  • Polymers and Plastics
  • Materials Chemistry
  • Mechanics of Materials
  • Condensed Matter Physics

Cite this

Melt stabilisation of Phillips type polyethylene, Part I : The role of phenolic and phosphorous antioxidants. / Kriston, Ildikó; Orbán-Mester, Ágnes; Nagy, Gábor; Staniek, Peter; Földes, E.; Pukánszky, B.

In: Polymer Degradation and Stability, Vol. 94, No. 4, 04.2009, p. 719-729.

Research output: Contribution to journalArticle

Kriston, Ildikó ; Orbán-Mester, Ágnes ; Nagy, Gábor ; Staniek, Peter ; Földes, E. ; Pukánszky, B. / Melt stabilisation of Phillips type polyethylene, Part I : The role of phenolic and phosphorous antioxidants. In: Polymer Degradation and Stability. 2009 ; Vol. 94, No. 4. pp. 719-729.
@article{a9bfd23d949e4dd189d4a024d07a3b9f,
title = "Melt stabilisation of Phillips type polyethylene, Part I: The role of phenolic and phosphorous antioxidants",
abstract = "The role of a phenolic and three phosphorous (phosphite, phosphonite and phosphine) antioxidants in the melt stabilisation of polyethylene was studied in a Phillips type polyethylene by multiple extrusions. The polyethylene was stabilised with a single antioxidant at 700 ppm and with phenolic/phosphorous antioxidant combinations containing 700 ppm of each component. The functional groups (methyl, vinyl, vinylidene, trans-vinylene and carbonyl) of polyethylene and the residual amount of phosphorous antioxidants were analysed quantitatively by FT-IR methods developed in our laboratory. The rheological characteristics, the colour and the residual thermo-oxidative stability of the polymer were determined and compared. Blown films were prepared and their mechanical strength measured by the Elmendorf and Dart-drop tests. The comparison of the different characteristics revealed that the chemical reactions taking place during the first processing of the nascent polymer powder, as well as the chemical composition of the antioxidants determine the reactions taking place in further processing operations. The changes in the characteristics of stabilised polyethylene during processing are controlled by the phosphorous stabiliser. The effect and final result depend on the chemical structure of the given antioxidant. The phenolic antioxidant itself does not hinder the formation of long chain branches. It reduces the rate of oxidation of the various phosphorous stabilisers, but does not modify the mechanism of stabilisation of the phosphonite and the phosphine. The reactions of the phosphite are significantly modified by the presence of a phenolic antioxidant.",
keywords = "Phenolic antioxidant, Phosphorous antioxidant, Polyethylene, Stabilisation",
author = "Ildik{\'o} Kriston and {\'A}gnes Orb{\'a}n-Mester and G{\'a}bor Nagy and Peter Staniek and E. F{\"o}ldes and B. Puk{\'a}nszky",
year = "2009",
month = "4",
doi = "10.1016/j.polymdegradstab.2008.12.011",
language = "English",
volume = "94",
pages = "719--729",
journal = "Polymer Degradation and Stability",
issn = "0141-3910",
publisher = "Elsevier Limited",
number = "4",

}

TY - JOUR

T1 - Melt stabilisation of Phillips type polyethylene, Part I

T2 - The role of phenolic and phosphorous antioxidants

AU - Kriston, Ildikó

AU - Orbán-Mester, Ágnes

AU - Nagy, Gábor

AU - Staniek, Peter

AU - Földes, E.

AU - Pukánszky, B.

PY - 2009/4

Y1 - 2009/4

N2 - The role of a phenolic and three phosphorous (phosphite, phosphonite and phosphine) antioxidants in the melt stabilisation of polyethylene was studied in a Phillips type polyethylene by multiple extrusions. The polyethylene was stabilised with a single antioxidant at 700 ppm and with phenolic/phosphorous antioxidant combinations containing 700 ppm of each component. The functional groups (methyl, vinyl, vinylidene, trans-vinylene and carbonyl) of polyethylene and the residual amount of phosphorous antioxidants were analysed quantitatively by FT-IR methods developed in our laboratory. The rheological characteristics, the colour and the residual thermo-oxidative stability of the polymer were determined and compared. Blown films were prepared and their mechanical strength measured by the Elmendorf and Dart-drop tests. The comparison of the different characteristics revealed that the chemical reactions taking place during the first processing of the nascent polymer powder, as well as the chemical composition of the antioxidants determine the reactions taking place in further processing operations. The changes in the characteristics of stabilised polyethylene during processing are controlled by the phosphorous stabiliser. The effect and final result depend on the chemical structure of the given antioxidant. The phenolic antioxidant itself does not hinder the formation of long chain branches. It reduces the rate of oxidation of the various phosphorous stabilisers, but does not modify the mechanism of stabilisation of the phosphonite and the phosphine. The reactions of the phosphite are significantly modified by the presence of a phenolic antioxidant.

AB - The role of a phenolic and three phosphorous (phosphite, phosphonite and phosphine) antioxidants in the melt stabilisation of polyethylene was studied in a Phillips type polyethylene by multiple extrusions. The polyethylene was stabilised with a single antioxidant at 700 ppm and with phenolic/phosphorous antioxidant combinations containing 700 ppm of each component. The functional groups (methyl, vinyl, vinylidene, trans-vinylene and carbonyl) of polyethylene and the residual amount of phosphorous antioxidants were analysed quantitatively by FT-IR methods developed in our laboratory. The rheological characteristics, the colour and the residual thermo-oxidative stability of the polymer were determined and compared. Blown films were prepared and their mechanical strength measured by the Elmendorf and Dart-drop tests. The comparison of the different characteristics revealed that the chemical reactions taking place during the first processing of the nascent polymer powder, as well as the chemical composition of the antioxidants determine the reactions taking place in further processing operations. The changes in the characteristics of stabilised polyethylene during processing are controlled by the phosphorous stabiliser. The effect and final result depend on the chemical structure of the given antioxidant. The phenolic antioxidant itself does not hinder the formation of long chain branches. It reduces the rate of oxidation of the various phosphorous stabilisers, but does not modify the mechanism of stabilisation of the phosphonite and the phosphine. The reactions of the phosphite are significantly modified by the presence of a phenolic antioxidant.

KW - Phenolic antioxidant

KW - Phosphorous antioxidant

KW - Polyethylene

KW - Stabilisation

UR - http://www.scopus.com/inward/record.url?scp=61849101874&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=61849101874&partnerID=8YFLogxK

U2 - 10.1016/j.polymdegradstab.2008.12.011

DO - 10.1016/j.polymdegradstab.2008.12.011

M3 - Article

AN - SCOPUS:61849101874

VL - 94

SP - 719

EP - 729

JO - Polymer Degradation and Stability

JF - Polymer Degradation and Stability

SN - 0141-3910

IS - 4

ER -