Study on the Thermal Stabilization Effect of Polyamide on Polyoxymethylene

摘要

The thermal stabilization effect of polyamide (PA) on polyoxymethylene (POM) was studied by the isothermal weight loss analysis and thermogravimetric analysis (TGA),which shows that with the increase of PA content,the thermal weight loss and degradation rate decrease,the characteristic thermal degradation temperatures increase,and the thermal stability of POM can be improved remarkably.The nonisothermal degradation kinetics evaluated from TGA by the Coats-Redfern method shows that the PA-modified POM has higher activation energy than the virgin POM.The yellow index (YI),the melt index (MI),and the mechanical property measurements for both the virgin and the modified POM by multiple-processing further demonstrate that the PA applied in this study shows remarkable thermal stabilization effect on POM.