Typical diffusion behavior in packaging polymers: Application to functional barriers
2006
Dole, Patrice | Feigenbaum, Alexandre | de La Cruz, Carlos | Pastorelli, Sara | Paseiro, Perfecto | Hankemeier, Thomas | Voulzatis, Yiannis | Aucejo, Susana | Saillard, Philippe | Papaspyrides, Costas | Fractionnement des AgroRessources et Emballages (FARE) ; Université de Reims Champagne-Ardenne (URCA)-Institut National de la Recherche Agronomique (INRA) | Universidade de Santiago | The Netherlands Organisation for Applied Scientific Research (TNO) | National Technical University of Athens [Athens] (NTUA)
International audience
Показать больше [+] Меньше [-]Английский. When plastics are collected for recycling, possibly contaminated articles might be recycled into food packaging, and thus the contaminants might subsequently migrate into the food. Multilayer functional barriers may be used to delay and to reduce such migration. The contribution of the work reported here is to establish reference values (at 40 degrees C) of diffusion coefficients and of activation energies to predict the functional barrier efficiency of a broad range of polymers (polyolefins, polystyrene, polyamide, PVC, PET, PVDC, [ethylene vinyl alcohol copolymer], polyacrylonitrile and [ethylene vinyl acetate copolymer]). Diffusion coefficients (D) and activation energies (Ea) were measured and were compiled together with literature data. This allowed identification of new trends for the log D = f(molecular weight) relationships. The slopes were a function of the barrier efficiency of the polymer and temperature. The apparent activation energy of diffusion displayed two domains of variation with molecular weight (M). For low M (gases), there was little variation of Ea. Focusing on larger molecules, high barrier polymers displayed a larger dependence of Ea with M. The apparent activation energy decreased with T. These results suggest a discontinuity between rubbery and glassy polymers.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Institut national de la recherche agronomique