Melt stabilisation of Phillips type polyethylene, Part II: Correlation between additive consumption and polymer properties

Phillips type polyethylene stabilised with combinations of 700 ppm phenolic antioxidant and different amounts of various phosphorous stabilisers (sterically hindered aryl phosphite [Hostanox PAR 24], phosphonite [Sandostab P-EPQ], and aryl-alkyl phosphine [PEPFINE]) was processed by six consecutive extrusions. The polymer was characterised by FT-IR spectroscopy, rheological (melt flow index, creep compliance), colour and oxidation induction time measurements. Films were prepared by blowing and their mechanical strength was determined by Elmendorf and dart drop tests. The consumption of the antioxidants was compared to the characteristics of the polymer and to the strength of the films. The consumption rate of both the phenolic and the phosphorous antioxidants is reduced in their combinations compared to single antioxidants. The chemical structure of the polymer is modified considerably in the first extrusion even at high antioxidant levels. The mechanism of stabilisation is determined by the type of the antioxidant(s) in further processing steps. The phenolic antioxidant does not prevent the formation of long chain branches. The phosphonite and the phosphine hinder efficiently hydrogen abstraction from the polymer chain and long chain branching. Their efficiency is similar, but the phosphonite is consumed fast, while the phosphine oxidises slowly. The investigated phosphite is less reactive; the contribution of the phenolic antioxidant to the inhibition reactions is significant in phenol/phosphite combinations, therefore long chain branching increases continuously with increasing number of processing steps.