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Pregled bibliografske jedinice broj: 374990

Thermal and barrier characterisation of polyethylene film as food packaging material


Valić, Srećko; Ostojić, Sunčica; Kurek, Mia; Klepac, Damir; Galić, Kata
Thermal and barrier characterisation of polyethylene film as food packaging material // Book of Abstracts
Shanghai: Chinese Institute of Food Science and Technology (CIFST), International Union of Food Science and Technology (IUFoST), 2008. str. 493-493 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Thermal and barrier characterisation of polyethylene film as food packaging material

Autori
Valić, Srećko ; Ostojić, Sunčica ; Kurek, Mia ; Klepac, Damir ; Galić, Kata

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / - Shanghai : Chinese Institute of Food Science and Technology (CIFST), International Union of Food Science and Technology (IUFoST), 2008, 493-493

Skup
14th World Congress of Food Science and Technology

Mjesto i datum
Shanghai, Kina, 19-23.10.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
DSC; water vapour transmission rate; low density polyethylene

Sažetak
In this work, low density polyethylene film (PE-LD) samples (75  m thickness), used for food packaging, have been investigated. Prior to the measurement, samples were exposed to the ethanol model solution for a different period of time at different temperatures. The impact of the model solution, which represents a simulant of an alcoholic beverage, on the thermal (glass transition temperatures, melting points, degree of crystallinity) and barrier (water vapour transmission rate, WVTR) behaviour of PE-LD samples is investigated. The results have shown that the period of 2 days exposure is not sufficient to generate measurable changes in the thermal behaviour of polyethylene films, regardless of the exposure temperature. During the prolonged exposure (28 days), glass transition temperature increases at the higher exposure temperatures and the amount of crystal phase slightly decreases, which is particularly expressed for the sample being exposed at the temperature of 40 º C. It is further indicated that the exposure of the samples to the model solution at the temperature of 20 º C (room temperature), regardless of the period of exposure, shows no changes in the phase behaviour of the samples. Generally with decreasing Tg values WVTR increases. Furthermore, lower crystallinity results in higher WVTR of PE-LD samples.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Kata Galić, )
062-0000000-3209 - Strukturne i dinamičke promjene u sustavima makromolekula (Srećko Valić, )
062-0621341-0061 - Masne kiseline i polifenoli u regeneraciji i reparaciji tkiva. (Čedomila Milin, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut "Ruđer Bošković", Zagreb