Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213
Título: Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
Autor(es): Rodrigues, Jose Boaventura; et. al.







Palavras-chave: Chlorine free
Oxygen transmission rate
Puncture resistance
Data do documento: 2018
Citação: Polímeros Ciência e Tecnologia, v. 28, n. 2, p.125-130, 2018.
Resumo: The objective of this work was to compare the barrier and mechanical properties and shrinkability of coextruded films chlorine-free, with high barrier chlorine multilayer films traditionally used to preserve fresh beef. Four 9-layer barrier‑shrink films containing PET, ethylene ionomers, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EVOH and PE were produced in a commercial scale triple bubble co-extrusion line. Seal strength, puncture resistance, oxygen and water vapor permeability and film shrink were measured for the four films and compared to the EVA/PVDC/PE film properties. The results obtained under controlled laboratory conditions show that films made with one layer of EVOH 32 mol% of ethylene encapsulated between two layers of PA66/6 modified with amorphous PA have gas barrier properties and puncture resistance better than a typical EVA/PVDC/PE, seal strength and shrinkability comparable to this film and therefore have potential to preserve fresh beef.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213
ISSN: 1678-5169
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Aparece nas coleções:Artigos cientificos

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