Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films
Source abstract
Abstract
Poly(lactic acid) (PLA) films have a great interest for the food packaging. But the interaction between the food and the packaging must be investigated. The gas and aroma barrier properties of PLA were analysed and the influence of PLA crystallinity on these properties was studied because of processing conditions. The crystallinity seems to have no effect on helium and oxygen barrier properties but ethyl acetate as aroma compound has a plasticizing effect on the PLA film.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: biodegradable polymer synthesis and properties · Carbon dioxide utilization in catalysis · Microplastics and Plastic Pollution
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (4)
Show source-provided references
1. R.W.G. van Willige, J.P.H. Linssen, M.B.J. Meinders, H.J. Van der Stege, Influence of flavour absorption on oxygen permeation through LPDE,PP, PC and PET plastic food packaging, (2002), Food Additives and Contaminants, 19, 303–31310.1080/02652030110081146 ↗
2. S. Solarski, M. Ferreira and E. Devaux, Characterization of the thermal properties of PLA fibers by modulated differential scanning calorimetry Polymer, Volume 46, Issue 25, (2005), 11187–1119210.1016/j.polymer.2005.10.027 ↗
3. S. Brandrup, E. H. Immergut, Polymer Handbook, third edition, Wiley Interscience, (1989), VI/438
4. Y. Hirata, V. Ducruet, Effect of temperature on the solubility of aroma compounds in polyethylene film, Polymer testing, 25, (2006), 690–69610.1016/j.polymertesting.2006.03.006 ↗