Size effect of silica nanoparticles on thermal decomposition of PMMA

Zou, DeQing; Yoshida, Hiroyuki

doi:10.1007/s10973-009-0531-4

Cited by 47 publications

(22 citation statements)

References 9 publications

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“…Nevertheless, the divergence in the temperature of fi lms decomposition was insignifi cant, which could be the result of an insignifi cant volume of the added nanoparticles. However, contrary to this fi nding, the study by Zou & Yoshida [2010] indicates an increase in the temperature of polymeric fi lms decomposition and difference in the volume of nitrogen residue by adding nanoparticle.…”

Section: Tgacontrasting

confidence: 70%

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Jafarzadeh¹,

Alias²,

Ariffin³

et al. 2017

Pol. J. Food Nutr. Sci.

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This study intended to provide biopolymer fi lms used as food packaging, which will result in reducing environmental pollution produced by the activities of synthetic food packaging. We used zinc oxide nanorods (ZnO-nr) and we prepared nanocomposite fi lms by means of solvent casting. FTIR and SEM were employed to characterize the fi nal fi lms. SEM images revealed that ZnO-nr particles were homogenously distributed throughout the fi lm surface. The thermal, optical, and heat sealability properties of the fi lms were also examined. Adding ZnO-nr signifi cantly reduced oxygen permeability and heat sealability. The semolina fi lms' UV absorbance was highly impacted by the degree of ZnO-nr addition. The nanocomposite fi lms absorbed above 90% of the near infrared spectra. In addition, the zeta potential revealed the surface charge of ZnO-nr had a negative charge of about -33.9 mV.

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Section: Tgacontrasting

confidence: 70%

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Jafarzadeh¹,

Alias²,

Ariffin³

et al. 2017

Pol. J. Food Nutr. Sci.

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“…7 (a) TEM micrograph of kaolin (b) EDX spectrum Fig. 6 (a) XRD control film, (b) semolina incorpotation with kaolin contrast, recent work by Zou and Yoshida exhibited that the decomposition temperature of polymeric films was increased by addition of nanoparticles and resulted in differences in the residue after decomposition in inert media (nitrogen) (Zou and Yoshida 2010).…”

Section: Thermo-gravimetric Analysis (Tga)mentioning

confidence: 99%

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

et al. 2015

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Effects of nano-kaolin incorporation into semolina films on the physical, mechanical, thermal, barrier and antimicrobial properties of the resulting bio-nanocomposite films were investigated. The properties included crystal structure (by X-ray diffraction), mechanical resistance, color, Fourier transform infrared spectra, decomposition temperature, water-vapor permeability (WVP), oxygen permeability (OP), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Kaolin was incorporated into biofilms at various amounts (1, 2, 3, 4, and 5 %, w/w total solid). All films were plasticized with 50 % (w/w total solid) combination of sorbitol/glycerol at 3:1 ratio. The incorporation of nanokaolin into semolina films decreased OP and WVP. The moisture content and water solubility of the films were found to decrease by nanokaolin reinforcement, and mechanical properties of films were improved by increasing nanokaolin concentration. Tensile strength and Young's modulus increased from 3.41 to 5.44 MPa and from 63.12 to 136.18, respectively, and elongation-at-break decreased. The films did not exhibit UV absorption. In conclusion, nanokaolin incorporation enhanced the barrier and mechanical properties of semolina films, indicating the potential application of these bio-nanocomposites in food-product packaging.

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“…The improvement in the thermooxidative stability can be explained either by a change in the chemical pathway of the thermal decomposition, or by sorption (physical) effects caused by the nanofiller (e.g. [20]). It is intuitive, that the thermal stability of PE absorbed on the BA surface is higher than that of the bulk due to reduced molecular mobility.…”

Section: Oit Measurementsmentioning

confidence: 99%

Polyethylene/synthetic boehmite alumina nanocomposites: Structure, thermal and rheological properties

Khumalo

Karger‐Kocsis

Thomann

et al. 2010

Express Polym. Lett.

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Size effect of silica nanoparticles on thermal decomposition of PMMA

Cited by 47 publications

References 9 publications

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

Polyethylene/synthetic boehmite alumina nanocomposites: Structure, thermal and rheological properties

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