Abstract
AbstractThe evolution of the properties of PA‐6/EPM‐g‐MA blends are investigated along a twin‐screw extruder in terms of chemical conversion, morphology development, and rheology evolution. Despite the interfacial structure of the various blends with different composition being distinct, an important decrease of the MA content at the first kneading zone from 0.5 to approximately 0.1 wt.% MA and only a slight decrease further downstream is generally observed. In all cases in‐situ compatibilization reactions occur in the melting zone within a few seconds. The relative differences in morphology can be directly explained by differences in blend composition. Although the morphology development along the extruder of the various blends as monitored by electron microscopy seems to follow a pattern similar to that of chemical conversion, their viscoelastic response shows a more gradual evolution.
Published Version
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