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Pregled bibliografske jedinice broj: 941147

Effect of high power ultrasound on physical- chemical properties of polypropylene films aimed for food packaging: Structure and surface features


Ščetar, Mario; Kurek, Mia; Režek Jambrak, Anet; Debeaufort, Frédéric; Galić, Kata
Effect of high power ultrasound on physical- chemical properties of polypropylene films aimed for food packaging: Structure and surface features // Polymer bulletin, 76 (2019), 2; 1007-1021 doi:10.1007/s00289-018-2416-9 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of high power ultrasound on physical- chemical properties of polypropylene films aimed for food packaging: Structure and surface features

Autori
Ščetar, Mario ; Kurek, Mia ; Režek Jambrak, Anet ; Debeaufort, Frédéric ; Galić, Kata

Izvornik
Polymer bulletin (0170-0839) 76 (2019), 2; 1007-1021

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Polypropylene, ultrasound, physical-chemical properties, packaged food

Sažetak
Biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) films have been treated with high power ultrasound (HPUS) while submerged in water. Polymer structure and the surface morphology changes were noticed and obtained results were correlated with the physical properties of tested materials. In anticipation of sonochemically enhanced reactions, physical-chemical profile of films samples was determined using thermogravimetric analysis, differential scanning calorimetry, Fourier transform infrared spectroscopy, UV spectrophotometry and environmental scanning electron microscopy. HPUS treated samples showed better thermal stability than untreated ones. BOPPAcPVDC samples sonicated for a period of 2 and 6 minutes and amplitudes 50% and 100% showed higher thermal stability as compared to the untreated one. BOPPcoex film surface change occurred after ultrasonic treatment of 6 min and 100% amplitude which was also attributed to the phenomenon of formation of crystalline cluster on the film surface. The implications of the results are used as possibility of HPUS treatment of packaged food.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • INSPEC
  • CAS
  • ChemWeb
  • Chimica
  • Compendex
  • Google Scholar
  • EBSCO
  • JCReports/Science Edition
  • Gale
  • Gale Academic OneFile
  • Gale InfoTrac
  • INIS Atomindex
  • OCLC WorldCat Discovery Service
  • Polymer Library
  • ProQuest
  • Reaction Citation Index
  • Referativnyi Zhurnal
  • Textile Technology Index


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