Good thermal stability of PEF

As a new type of bio-based polymer, the thermal stability of polyethylene 2,5-furandicarboxylate (PEF) is one of the important indicators of its application potential. The thermal stability of PEF not only affects its processing performance, but also its service life in high temperature environments.
When the temperature is higher than its melting temperature, PEF begins to degrade. Studies have shown that the thermal degradation temperature of PEF is usually above 300°C, which means that under application conditions, its thermal degradation risk is low. During the thermal degradation process, the chemical structure of PEF will change, mainly manifested in the breakage of molecular chains and the generation of small molecular organic matter.
The thermal stability of PEF is affected by multiple factors, including its molecular structure, degree of polymerization, and the use of additives:
Molecular structure: The chemical structure of PEF contains stable furan rings and ester bonds, which makes its molecular chain relatively stable at high temperatures. At the same time, the combination of dibasic acid and diol provides good thermal stability.
Degree of polymerization: A higher degree of polymerization usually helps to improve thermal stability, because longer molecular chains can increase the cohesion of the material, thereby improving its heat resistance.
Additives: In the production and application of PEF, heat stabilizers and antioxidants can be added to further improve its thermal stability. These additives can inhibit oxidation reactions in high temperature environments and slow down the rate of thermal degradation.
Due to the good thermal stability of PEF, it performs well in a variety of high-temperature processing methods, such as injection molding, extrusion, and thermoforming. This makes PEF have a wide range of application potential in packaging, automotive parts, and electronic products. For example, in food packaging, the high melting temperature of PEF enables it to effectively resist temperature changes during heat treatment, thereby maintaining the safety and freshness of food.