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increase the elongation at break of poly (lactic acid) composites for use in food packaging films - food packaging film

by:Cailong     2019-07-18
increase the elongation at break of poly (lactic acid) composites for use in food packaging films  -  food packaging film
Poly (3-
Dingate)(PHB)
Cellulose Nanoparticles (CNC)
And a plasticizer (TBC)
Mixed with PLLA, the aim is to increase the breaking elongation for use in the food packaging department. Spherical (CNC)
And raw fiber nanoparticles (CNF)
Prepared by hydrolysis of cellulose (MCC)
In distilled water, then stir with a magnetic mixer for 15 days for ultrasonic treatment without using any acid as a green method.
Morphology, heat and mechanical properties were studied using POM, DSC, WAXD, SEM and tensile tests, respectively.
DSC showed that the addition of PHB, CNC and TBC to the PLLA matrix resulted in lower Tg, TCC and Tm than pure PLLA. FT-
IR verified that the carbonyl base C = O had wide peaks, and some of the peaks in PLLA composites 5, 6 and 7 were shifted from 3. 98u2009×u2009108 to 4.
07 u2009 × u2009 108 u2009 Hz months. 54u2009×u2009108 to 3.
44 u2009 × u2009 108 u2009 Hz months. 19u2009×u2009108 to 3. 13u2009×u2009108u2009Hz.
The mechanical properties test shows that the pure PLLA is brittle and the breaking elongation of the composite reaches 205%, which is suitable for food packaging.
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