Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation

Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation

Abstract 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, p...

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Bibliographic Details
Main Authors: Jose Boaventura Rodrigues, Kleber Brunelli, Claire Isabel Grígoli de Luca Sarantopoulos, Lea Mariza de Oliveira
Format: Article
Language:English
Published: Associação Brasileira de Polímeros 2018-05-01
Series:Polímeros
Subjects:
chlorine free
oxygen transmission rate
puncture resistance
shrink film
vaccum packaging
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282018005002107&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282018005002107&lng=en&tlng=en

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