Effect of flow rate on the fabrication of P(VDF-HFP) nanofibers

Nawae, Safitree; Tohluebaji, Nikruesong; Putson, Chatchai; Muensit, Nantakan; Yuennan, Jureeporn

doi:10.1088/1742-6596/1719/1/012070

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…However, at 0.018 ml/min, the contact angle reached 84 degrees, showcasing stronger non-wetting. At the highest flow rate (0.020 ml/min), the contact angle significantly escalated to 98 degrees, revealing a highly hydrophobic surface where the liquid formed pronounced This observation aligns with findings reported byNawae et al, (2021) who similarly noted that an increase in the flow rate resulted in a corresponding increase in the contact angle. In conclusion, the impact of these parameters on the wettability of the Electrospun mat indicates that when the diameter of nanofibers increased, the contact angle also increased under all conditions.…”

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confidence: 90%

Investigation of the Impact of Different Parameters on the Morphology of Electrospun Polyurethane Nanofibers

Sabri,

Mahammed

2024

SJUOZ

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In this research, nonwoven nanofiber mats were prepared using the electrospinning method for the solution of polyurethane polymer dissolved in acetic acid. Effects of solution concentration, solution flow rate, as well as high voltage on the morphonology and wettability of the prepared nanofibers were studied. Nanofiber morphology was investigated through the analysis of scanning electron microscopy (SEM) micrographs using ImageJ software, while the wettability of the nanofiber mat surfaces was studied through the measurement of the contact angle. Results revealed that when the concentration of the solution was changed from 8wt% to 12wt%, the average nanofiber diameter showed a significant increase from 0.326 µm to 0.380 µm, while the contact angle increased from 39 degrees to 79 degrees. Results also showed that when the applied high voltage was changed from 10 KV to 25 KV, the average nanofiber diameter decreased and then increased within the range of 0.380 to 0.497 µm and that the contact angle was increased from 81 degrees to 108 degrees showing an obvious switching from hydrophilic towards hydrophobic surface. When the syringe pump flow rate was changed from 0.012 ml/min to 0.02 ml/min, morphology measurements showed that the average nanofiber diameter showed a significant increase from 0.351 µm to 0.456 µm, and the surface contact angle was also increased from 43 degrees to 98 degrees. Finally, the results of Fourier Transform Infrared Spectroscopy (FTIR) and X-ray diffraction analysis (XRD) tests showed that the electrospun polyurethane polymer material used in this work was not changed during the electrospinning process.

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confidence: 90%

Investigation of the Impact of Different Parameters on the Morphology of Electrospun Polyurethane Nanofibers

Sabri,

Mahammed

2024

SJUOZ

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“…This effect has been observed when a poly(vinylidenefluoridene-hexafluoropropylene) solution was electrospun at different flow rates. An increase of flow rate from 0.1 to 0.7 mL/h produced an increase of fiber diameter [25]. The same result was also obtained when the flow rate of a poly(vinyl alcohol) (PVOH) solution increased from 0.75 to 1.5 mL/h [19].…”

Section: Flow Ratesupporting

confidence: 68%

Active Electrospun Mats: A Promising Material for Active Food Packaging

Vidal¹,

Muñoz‐Shugulí²,

Vidal³

et al. 2022

Electrospinning - Material Technology of the Future

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Nowadays, polymeric materials are widely used in the development of food packages. However, as food products with a greater safety and longer durability are required, packaging research area has been focused on the production of functional materials able to reach such further protection. The incorporation of natural and synthetics active compounds into the polymeric materials by traditional techniques has been the main used strategy, surging thus the research area of active food packaging. Furthermore, the latest science advances provide promising technologies for developing packaging materials, such as the electrospinning. This technique has allowed obtaining ultrathin electrospun mats based on micro- and/or nanofibers that have been proposed as novel active materials able to be applied as wrapper films, sachets and bags during the food packaging. In this chapter, the description of electrospinning, the effect of their principal parameters during the development of active food packaging materials as well as their current applications on different foodstuffs are presented.

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Effect of flow rate on the fabrication of P(VDF-HFP) nanofibers

Cited by 2 publications

References 5 publications

Investigation of the Impact of Different Parameters on the Morphology of Electrospun Polyurethane Nanofibers

Investigation of the Impact of Different Parameters on the Morphology of Electrospun Polyurethane Nanofibers

Active Electrospun Mats: A Promising Material for Active Food Packaging

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