Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles International Journal of Material Forming Year : 2008

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

Abstract

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.
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Dates and versions

hal-02664670 , version 1 (31-05-2020)

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Gael Colomines, Sandra Domenek, Violette V. Ducruet, Alain Guinault. Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films. International Journal of Material Forming, 2008, 1, pp.607-609. ⟨10.1007/s12289-008-0329-0⟩. ⟨hal-02664670⟩
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