Document Type
Article (Restricted)
Publication Date
6-1-2012
Abstract
Thermal decomposition kinetics of three palm oleic acid-based alkyds with different oil lengths and having different molecular weights were studied using TGA measurements under non-isothermal conditions. Activation energies were obtained from Kissinger and Ozawa, Flynn and Wall (OFW) methods and subsequently the pre-exponential factor, A, degradation rate constant, k, for all the alkyds were also determined. From kinetic analysis of the thermal decomposition using the OFW method, it was found that degradation of all the alkyds has taken place in more than two stages, corresponding to different mechanisms. As shown from Ozawa and Kissinger methods, the chemical composition of the alkyds influenced the thermal degradation; increasing the phthalicanhydride and glycerol, and decreasing the oleic acid increased the thermal stabilities of the alkyds.
Keywords
Thermal decomposition, Non-isothermal, Oleic acid, Oil length, Activation energy
Divisions
CHEMISTRY
Publication Title
Journal of Polymers and the Environment
Volume
20
Issue
2
Publisher
Springer Verlag