Mass transport and high barrier properties of food packaging polymers

Nilsson, Fritjof; Hedenqvist, Mikael S.

doi:10.1533/9780857092786.1.129

Cited by 2 publications

(4 citation statements)

References 44 publications

(38 reference statements)

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“…Together, the diffusion coefficient and the solubility coefficient describe the permeability coefficient or permeability. 8 A permeant molecule moves through a polymer film in a multistep process: the molecule collides with the polymer surface, adsorbs and dissolves into the polymer mass, permeates through polymer film, desorbs and moves away. 9 Below are the general factors that affect permeation process in polymers:…”

Section: Factors Affecting Infusion Of Oils Into Polymersmentioning

confidence: 99%

“…Secondly, the confinement generated by the specific orientation of the crystals increase of the tortuosity for the diffusing molecules. 8 It is worth mentioning that here polyolefins are exceptions because they can possess considerable crystallinity and at the same time high diffusion coefficients. 9,[12][13][14] However, crystallinity is an overrated contributor to barrier in polymer films.…”

Section: Morphologymentioning

confidence: 99%

“…The diffusion coefficient, D, corresponds to the speed of molecules moving in the polymer and the solubility coefficient, S, corresponds to the quantity of permeant molecules that are diffusing. Together, the diffusion coefficient and the solubility coefficient describe the permeability coefficient or permeability 8 …”

Section: Introductionmentioning

confidence: 99%

“…Thus, the barrier properties depend on the degree of crystallinity of the polymer and the reason firstly is the amount of the amorphous phase. Secondly, the confinement generated by the specific orientation of the crystals increase of the tortuosity for the diffusing molecules 8 . It is worth mentioning that here polyolefins are exceptions because they can possess considerable crystallinity and at the same time high diffusion coefficients 9,12–14 …”

Section: Introductionmentioning

confidence: 99%

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Permeation of vegetable oils and slippery properties of extrusion coated paperboard

2022

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Due to the ability of oils to penetrate into the structure of polymers, it is possible to create slippery surfaces with low water droplet sliding angles based on polymer coatings. Polylactic acid, polybutylene succinate and low‐density polyethylene extrusion coatings were used as such surfaces in this study. The process of penetration of vegetable oils into the polymers was studied with the subsequent investigation of slippery behaviour of such system. Cottonseed oil and castor oil showed promising properties as lubricants. For oil infused polymer surfaces the water droplet sliding angles were significantly lower than for the untreated extrusion coating. The penetration of the permeant into the upper layers of the coating was confirmed by alteration of the static water contact angle, sliding angle and also by the cross section images. LDPE extrusion coating infused with castor oil showed the lowest water sliding angle − 8°. Biopolymers, being a main focus in this study, exhibited also promising results, PLA reached sliding angle of 14° with both olive and castor oil. Dependence of polymer permeability on various factors is rather complex and the wide range of oils used in this work helps to interpret the barrier performance of the studied materials. Degree of bond saturation, viscosity and polarity were found to influence mostly on the oil permeation through the studied polymers.

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Section: Factors Affecting Infusion Of Oils Into Polymersmentioning

confidence: 99%