4.7 Article

Ageing properties of a polyoxymethylene copolymer exposed to (bio) diesel and hydrogenated vegetable oil (HVO) in demanding high temperature conditions

Journal

POLYMER DEGRADATION AND STABILITY
Volume 185, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.polymdegradstab.2021.109491

Keywords

Biodiesel; HVO; Polyoxymethylene; Ageing; Cracking; Mechanical properties

Funding

  1. Swedish Energy Agency [32519-3]

Ask authors/readers for more resources

The study found that the aging degree of polyoxymethylene copolymer was highest when exposed to non-polar fuels under high-temperature conditions, with surface powdering observed in samples aged in fuel mixtures. The negative effects from a combination of plasticization, swelling, oxidation, and surface cracks dominated the changes in mechanical properties, leading to reduced stiffness, strength, and extensibility.
The increasing use of renewable biofuels in the transportation sector has driven attention on the incompatibility issues between biofuels and the polymeric materials used in the vehicle fuel system. Here, the ageing effects on a polyoxymethylene copolymer exposed to four types of fuels; petroleum diesel, biodiesel, a commercial mixture of these, and hydrogenated vegetable oil (HVO) at demanding hightemperature conditions, were investigated and compared with its performance in air. The degree of material degradation during ageing was highest in the presence of the non-polar fuels (HVO/petroleum diesel). The samples aged in different fuels underwent the same increase in crystallinity due to annealing. Surface powdering was observed on the sample aged in the fuel mixture. The negative effects from a combination of plasticization and swelling, induced by the sorbed fuel, oxidation and surface cracks dominated the changes in mechanical properties, leading to reduced stiffness, strength and extensibility. The results indicate that care should be taken when choosing this polymer in contact with, especially, non-polar fuels at severe conditions. (C) 2021 The Author(s). Published by Elsevier Ltd.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available