Thermal degradation of vinylidene chloride/4-vinylpyridine copolymers

Vinylidene chloride polymers are prominent in the barrier plastics packaging industry. They display good barrier to the transport of oxygen (to prevent spoilage of food items) and flavor and aroma constituents (to prevent 'scalping' on the supermarket shelf). However, these polymers undergo thermal dehydrochlorination during processing. This can lead to a variety of problems including the evolution of hydrogen chloride which must be scavenged to prevent its interaction with the metallic walls of process equipment. Such interaction leads to the formation of metal halides which act as Lewis acids to facilitate the degradation. A potentially effective means to capture hydrogen chloride generated might be to incorporate into the polymer a mild organic base. Accordingly, copolymers of vinylidene chloride and 4-vinylpyridine have been prepared and subjected to thermal aging. Results suggest that the pyridine moiety is sufficiently basic to actively promote dehydrochlorination in the vinylidene chloride segments of the polymer.