Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films
2008
Colomines, Gael | Domenek, Sandra | Ducruet, Violette, V. | Guinault, Alain | Propriétés et architectures des alliages et mélanges (P2AM) ; Laboratoire Procédés et Ingénierie en Mécanique et Matériaux (PIMM) ; Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Centre National de la Recherche Scientifique (CNRS)-Arts et Métiers Sciences et Technologies-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Centre National de la Recherche Scientifique (CNRS)-Arts et Métiers Sciences et Technologies | Science de l'Aliment et de l'Emballage (SCALE) ; Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires
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Show more [+] Less [-]English. 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.
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