Characterization of Commonly Used Food Packaging Films

• Main Authors: Chih-Shun, Chen, 陳志順
• Other Authors: Jieh-Ming, Huang
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/78965404581927254883

碩士 === 萬能科技大學 === 材料科技研究所 === 100 === We used polyurethane, ethyl acetate, and commonly used food packing films to prepare lamination films. After laminating, the lamination film was dried and cured in a oven at 50℃ for aging. The lamination films possessed thermal, mechanical, and anti-moisture-penetrability properties, which is suitable for food packing materials. The structure of the films was characterized by FTIR. The thermal properties of the film were measured by TGA and DSC. The anti-penetration strength was used by an Instron. The water vapor transmission rate of the films was measured with a water vapor transmission machine. Mechanical analysis showed that the lamination films have different properties, due to the composition and the lamination order in the films. The lamination films have good thermal properties, due to the addition of polyurethane and the combination of various films. PET and ALOPET showed different thermal properties, due to the different component in the film. The hydrophobic property of the single film was measured by contact angle. Surface treatment on the film showed the improved hydrophilic properties, which is favor for printing and combination. For water vapor transmission rate analysis, the lamination films can reduce the rate of water vapor transmission. These studies revealed that the lamination films improve the anti-penetration strength, water vapor penetration rate, and thermal properties.