Development of new polyolefin films with nanoclays for application in food packaging

作者：Pereira de Abreu D A; Paseiro Losada P; Angulo I; Cruz J M^*

来源：European Polymer Journal, 2007, 43(6): 2229-2243.

DOI：10.1016/j.eurpolymj.2007.01.021

• nanoclays
• SEM
• TEM
• XRD
• food packaging
• polyolefin

Nanomaterials have been demonstrated to possess novel characteristics that can be applied in developing new packaging with better properties than packaging produced with micromaterials. Such developments include the production of packaging with improved barrier properties, which applied to the food industry will extend the shelf life of a food, thereby expanding its marketing potential. The present study entailed the optimization of experimental variables (pressure, temperature, processing time, feed position, etc.) involved in the elaboration of polypropylene and polyethylene films with nanoparticles, to obtain a film with good exfoliation, barrier and mechanical properties. SEM, TEM and XRD were also evaluated as tools for determining the degree of exfoliation of nanoparticles. Optimization of the technology involved in production of an exfoliated nanocompound is a complex process in which multiple variables and parameters are involved. The results of the study showed that the feed position of the nanoparticle in the double screw extruder is of vital importance in obtaining an exfoliated film. The maximum temperatures used in the extruder were 170 degrees C and 130 degrees C, for polypropylene and polyethylene respectively.

• 出版日期2007-6