Thermal stabilization of polyamide 11 by phenolic antioxidants

Octavie Okamba-Diogo (1) , François Fernagut (2) , Jean Guilment (2) , Frederique Pery (2) , Bruno Fayolle (1) , Emmanuel Richaud (1)

1 PIMM - Laboratoire Procédés et Ingénierie en Mécanique et Matériaux
2 CERDATO - Centre de recherche, développement, applications et technique de l'ouest

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.

Mots clés: Materials Chemistry; Mechanics of Materials; Polymers and Plastics; Condensed Matter Physics

Domaines: Matériaux

Octavie Okamba-Diogo, François Fernagut, Jean Guilment, Frederique Pery, Bruno Fayolle, et al.. Thermal stabilization of polyamide 11 by phenolic antioxidants. Polymer Degradation and Stability, 2020, 179, pp.1-8. ⟨10.1016/j.polymdegradstab.2020.109206⟩. ⟨hal-02890436⟩