Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films

被引：36

作者：

Colomines, G. ^{[1
]}

Domenek, S. ^{[2
]}

Ducruet, V. ^{[2
]}

Guinault, A. ^{[1
]}

机构：

[1] Conservatoire Natl Arts & Metiers, Lab Mat Ind Polymeres, F-75141 Paris 03, France

[2] AgroParisTech, UMR Sci Aliment & Emballage 1211, Massy, France

来源：

INTERNATIONAL JOURNAL OF MATERIAL FORMING | 2008年 / 1卷 / Suppl 1期

关键词：

Polylactide (PLA); crystallinity; film extrusion processing; gas barrier properties; aroma sorption;

D O I：

10.1007/s12289-008-0329-0

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

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.

引用

页码：607 / 609

页数：3

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