Abstract:

The non-isothermal degradation of polyethylene-octene elastomer (POE) / gelatinized waxy com starch ( GWCS) blends with different compositions was first carried out in an inert atmosphere , and the corresponding degradation behaviors and kinetics were investigated by means of the thermogravimetric (TG) method. Then , the mechanism of the thermal degradation was discussed. The results indicate that , with the increase of starch content ,the TG curves of POE/GWCS blends shift to the low-temperature range and the onset temperatures of epitaxial grow decrease , meaning that the addition of starch results in the decrease in thermal stability of the blend. Moreover , it is shown that the maximum degradation rate and the corresponding temperature increase with the heating rate , and that the values of kinetic parameter E/logA calculated by Kissinger and Flynn--Wall-Ozawa methods decrease with the increase in starch content , revealing an obvious effect of starch content on the thermal stability of the blends.

Key words: non-isothermal degradation, thermal degradation kinetics, polyethylene-octene elastomer, starch, blend