Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films

Authors :: Alain Guinault
Violette Ducruet
Sandra Domenek
Gaël Colomines
Propriétés et architectures des alliages et mélanges (P2AM)
Laboratoire Procédés et Ingénierie en Mécanique et Matériaux (PIMM)
Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Arts et Métiers Sciences et Technologies
HESAM Université (HESAM)-HESAM Université (HESAM)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Arts et Métiers Sciences et Technologies
HESAM Université (HESAM)-HESAM Université (HESAM)
Science de l'Aliment et de l'Emballage (SCALE)
Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires
Source :: International Journal of Material Forming, International Journal of Material Forming, Springer Verlag, 2008, 1, pp.607-609. ⟨10.1007/s12289-008-0329-0⟩
Publication Year :: 2008
Publisher :: HAL CCSD, 2008.
Abstract: International audience; Poly(lactic acid) (PLA) films have a great interest for the food packaging. But the interaction between the food and the packaging must be investigated. The gas and aroma barrier properties of PLA were analysed and the influence of PLA crystallinity on these properties was studied because of processing conditions. The crystallinity seems to have no effect on helium and oxygen barrier properties but ethyl acetate as aroma compound has a plasticizing effect on the PLA film.

Language :: English
ISSN :: 19606206 and 19606214
Database :: OpenAIRE
Journal :: International Journal of Material Forming, International Journal of Material Forming, Springer Verlag, 2008, 1, pp.607-609. ⟨10.1007/s12289-008-0329-0⟩
Accession number :: edsair.doi.dedup.....fc00657fb1fd196e10bd6fa3fe45c806
Full Text :: https://doi.org/10.1007/s12289-008-0329-0⟩

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