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Water Vapor Permeability (water + vapor_permeability)
Selected AbstractsMechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch-Based Edible FilmsJOURNAL OF FOOD SCIENCE, Issue 1 2002K.W. Kim ABSTRACT: Tensile strength (TS), elongation (E), water vapor permeabilities (WVP) and solubilities were determined for highly carboxymethylated starch (HCMS)-based edible films plasticized with sorbitol (S), xylitol (X), mannitol (M) and glycerol (G). TS and E of HCMS-based film increased as the concentration of plasticizer S, M or × increased. TS of the HCMS-based film containing combined plasticizers were higher than those of films containing single plasticizer. The WVP of HCMS-based films seemed to decreased as the concentration of M, X or G plasticizer increased. Increasing plasticizer concentrations in HCMS-based film resulted in decreasing solubility of the films. [source] Water Vapor Permeability of Mammalian and Fish Gelatin FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006R.J. Avena-Bustillos ABSTRACT:, Water vapor permeability of cold- and warm-water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold-water fish gelatin films (0.93 gmm/m2hkPa) was significantly lower than warm-water fish and mammalian gelatin films (1.31 and 1.88 gmm/m2hkPa, respectively) at 25 °C, 0/80 %RH through 0.05-mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold-water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold-water fish gelatin than either warm-water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems. [source] Moisture barrier and physical properties of acetylated derivatives with increasing acetylation degreeEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 5 2009Claire Bourlieu Abstract Four acetostearin products with increasing acetylation degree were synthesized by chemical interesterification followed by fractionation/blending stages. Their physical properties and functional barrier properties were studied and compared to the properties of technical tristearin. Increasing acetylation degree (AD) modified the triacylglycerols crystal habits and probably led to an increase in acyl chain fluidity, which induced, at macroscopic levels, a decrease in solid fat content (SFC), in melting point, in surface and bulk material hydrophobicity, and an increased moisture effective diffusivity. Water vapor permeability (WVP) coefficients of the materials were partially influenced by the AD factor, but also by the development of macroscopic cracks in lipids presenting high SFC. Acetylated stearin up to 47% (acetyl mol/mol of esterified chain) presented the lowest WVP at 20,°C resulting from an adequate balance between hydrophobicity and mechanical properties of the material. [source] Effects of vanillin and plasticizer on properties of chitosan-methyl cellulose based filmJOURNAL OF APPLIED POLYMER SCIENCE, Issue 6 2008Jurmkwan Sangsuwan Abstract Chitosan-methyl cellulose based films which incorporatate vanillin as an antimicrobial agent and polyethylene glycol 400 (PEG) as a plasticizer were developed in this study. The effects of vanillin and plasticizer concentration on mechanical, barrier, optical, and thermal properties of chitosan-methyl cellulose film were evaluated. When the vanillin concentration was increased at a given PEG level, film flexibility decreased while tensile strength increased slightly. Vanillin increased the barrier to oxygen but not water vapor. Increasing vanillin content resulted in less transparency and a more yellowish tint. The bulky nature of vanillin reduced film crystallization. When PEG concentration was increased at a given vanillin level, it resulted in greater film flexibility but reduced film strength. Water vapor permeability (WVP) and oxygen permeability (OP) increased with increase in PEG content. PEG contributed less to the opacity, yellowness, and crystallization of the film than did vanillin. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] EFFECT OF POLYGODIAL ON MECHANICAL, OPTICAL AND BARRIER PROPERTIES OF CHITOSAN FILMSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2010L. MORENO-OSORIO ABSTRACT The mechanical, optical and barrier properties of chitosan films containing polygodial (0.0, 2.7, 13.9, 25.0 mg/g of chitosan) were studied. Water vapor permeability (WVP), tensile strength, percentage elongation at break, CIELab color parameters, hue angle and chroma of films were determined. Fourier transform infrared (FTIR) was also performed to determine functional group interaction between the matrix and polygodial added. The use of polygodial resulted in stronger films without losing their extensibility and with low WVP. Films became darker with yellow-green coloration with increasing polygodial concentration. Polygodial added to chitosan films did not have any interaction with the amino groups of chitosan as measured by FTIR. Polygodial as a natural dialdehyde can effectively be applied to enhance some physical properties of edible films prepared with chitosan. PRACTICAL APPLICATIONS There has been an increased interest in the study of edible,biodegradable packaging films during the last decade, offering an alternative and partial solution to the problem of accumulation of solid waste composed of synthetic inert polymers, and chitosan films has been studied with this purpose. Furthermore, replacing synthetic additives by natural compounds such us polygodial can be a suitable manner to improve some physical properties of those chitosan films. [source] Water Vapor Permeability of Mammalian and Fish Gelatin FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006R.J. Avena-Bustillos ABSTRACT:, Water vapor permeability of cold- and warm-water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold-water fish gelatin films (0.93 gmm/m2hkPa) was significantly lower than warm-water fish and mammalian gelatin films (1.31 and 1.88 gmm/m2hkPa, respectively) at 25 °C, 0/80 %RH through 0.05-mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold-water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold-water fish gelatin than either warm-water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems. [source] Functional Properties of Antimicrobial Lysozyme-Chitosan Composite FilmsJOURNAL OF FOOD SCIENCE, Issue 8 2004S.-I. Park ABSTRACT: Lysozyme-chitosan composite films were developed for enhancing the antimicrobial properties of chitosan films. A 10% lysozyme solution was incorporated into 2% chitosan film-forming solution (FFS) at a ratio of 0%, 20%, 60%, and 100% (w lysozyme/w chitosan). Films were prepared by solvent evaporation. Lysozyme release from the film matrix, the antimicrobial activity of films against Escherichia coli and Streptococcus faecalis, and basic film properties were investigated. The lysozyme release proportionally increased with increasing initial concentration of lysozyme in the film matrix, and the amount of released lysozyme was in natural log relationship with time. The films with 60% lysozyme incorporation enhanced the inhibition efficacy of chitosan films against both S. faecalis and E. coli, where 3.8 log cycles reduction in S. faecalis and 2.7 log cycles reduction in E. coli were achieved. Water vapor permeability of the chitosan films was not affected by lysozyme incorporation, whereas the tensile strength and percent elongation values decreased with increased lysozyme concentration. Scanning electron microscopy images revealed that lysozyme was homogeneously distributed throughout the film matrix. This study demonstrated that enhanced antimicrobial activity of lysozyme-chitosan composite films can be achieved by incorporating lysozyme into chitosan, thus broadening their applications in ensuring food quality and safety. [source] Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme LysozymeJOURNAL OF FOOD SCIENCE, Issue 5 2006C.K. Bower ABSTRACT:, Fish skins are rich in collagen and can be used to produce food-grade gelatin. Films cast from fish-skin gelatins are stable at room temperature and can act as a barrier when applied to foods. Lysozyme is a food-safe, antimicrobial enzyme that can also produce gels and films. When cold-water, fish-skin gelatin is enhanced with lysozyme, the resulting film has antimicrobial properties. The objective of this study was to characterize the effect on strength and barrier properties of lysozyme-enhanced fish-skin gelatin gels and films, and evaluate their activity against potential spoilage bacteria. Solutions containing 6.67% fish-skin gelatin were formulated to contain varying levels of hen-egg-white lysozyme. Gels were evaluated for strength, clarity, and viscoelastic properties. Films were evaluated for water activity, water vapor permeability, and antimicrobial barrier capabilities. Fish-skin gels containing 0.1% and 0.01% lysozyme had pH (4.8) and gelling-temperatures (2.1 °C) similar to lysozyme-free fish-skin gelatin controls. However, gel strength decreased (up to 20%). Turbidities of gels, with or without lysozyme, were comparable at all concentrations. Films cast with gelatin containing lysozyme demonstrated similar water vapor permeabilities and water activities. Lysozyme was still detectable in most fish gelatin films. More antimicrobial activity was retained in films cast with higher lysozyme concentrations and in films where lysozyme was added after the gelatin had been initially heated. These results suggest that fish-skin gelatin gels and films, when formulated with lysozyme, may provide a unique, functional barrier to increase the shelf life of food products. [source] Mechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch-Based Edible FilmsJOURNAL OF FOOD SCIENCE, Issue 1 2002K.W. Kim ABSTRACT: Tensile strength (TS), elongation (E), water vapor permeabilities (WVP) and solubilities were determined for highly carboxymethylated starch (HCMS)-based edible films plasticized with sorbitol (S), xylitol (X), mannitol (M) and glycerol (G). TS and E of HCMS-based film increased as the concentration of plasticizer S, M or × increased. TS of the HCMS-based film containing combined plasticizers were higher than those of films containing single plasticizer. The WVP of HCMS-based films seemed to decreased as the concentration of M, X or G plasticizer increased. Increasing plasticizer concentrations in HCMS-based film resulted in decreasing solubility of the films. [source] A novel approach to excellent UV protecting cotton fabric with functionalized MWNT containing water vapor permeable PU coatingJOURNAL OF APPLIED POLYMER SCIENCE, Issue 5 2007S. Mondal Abstract This research paper presented a novel approach of developing excellent protection from ultraviolet (UV) radiation of cotton fabrics by means of water vapor permeable (WVP) coatings containing multiwall carbon nanotube (MWNT), a stable and strongly UV absorbing species. The WVP of MWNT containing UV protective coatings of the present development are formed from solution polymer of hydrophilic polyurethane (HPU). MWNTs were dispersed in HPU solution by functionalization of MWNT. The nanotube containing HPU coating shows excellent protection against UV radiation, with only 1 wt % of MWNT (calculated based on solid content of the polymer), a UV Protection Factor (UPF) of 174 and with 2.5 wt % of MWNT a UPF of 421 was obtained, which stated excellent protection (UPF ,50) according to the Australian/New Zealand standards. Scanning electron micrographs of coated fabrics surface showed a film like polymer coating, confirming the fabric surface was successfully coated by polyurethane. The coated fabrics would maintain very good water vapor permeability, hence confirmed the wearing comfort. Room temperature (20,23°C) range soft segment crystal melting of HPU enhances the permeability of coated fabrics. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 103: 3370,3376, 2007 [source] EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008MAJID JAVANMARD ABSTRACT Olive oil was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 10% protein in distilled water; and plasticized with different levels of glycerol (glycerol : protein [Gly : pro ] = 0.5 and 0.6). Olive oil was added at different levels (oil : pro = 0.0, 0.2, 0.3 and 0.4). The emulsion films were evaluated for mechanical properties, water vapor permeability (WVP) and opacity. Increasing the levels of Gly or olive oil in the films led to decreases in modulus and tensile strength. Increasing Gly content of films at oil/pro ratios of 0.2, 0.4 led to slight increases in elongation (EL). Increasing the oil : pro ratio further resulted in a decrease in EL for all films. No significant difference in WVP and opacity was observed between films made from mixtures of various proportions of whey protein concentrate,Gly with increasing olive oil (addition) at all levels of the plasticizer. PRACTICAL APPLICATIONS The main advantages of using edible films are extending food shelf life, improving food quality, adding value to the edible film-forming polymer and reducing synthetic packaging materials. Whey, obtained as a by-product in cheese, is produced in large quantities and has excellent functional properties and could potentially be used for edible films. [source] Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase MethodsJOURNAL OF FOOD SCIENCE, Issue 7 2009W-X. Du ABSTRACT:, Physical properties as well as antimicrobial activities against,Escherichia coli,O157:H7,,Salmonella enterica, and,Listeria monocytogenes,of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming solutions (TPFFS) formulated into edible films at 0.5% to 3% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor-phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the 3 pathogens were in the following order: oregano oil > allspice oil > garlic oil.,Listeria monocytogenes,was less resistant to EO vapors, while,E. coli,O157:H7 was more resistant to EOs as determined by both overlay and vapor-phase diffusion tests. The presence of plant EO antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the 3 plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. [source] Properties of Poly(lactide)-Coated Paperboard for the Use of 1-Way Paper CupJOURNAL OF FOOD SCIENCE, Issue 2 2009J.-W. Rhim ABSTRACT:, Poly(lactide)-coated paperboards were prepared by a solution coating method, and the effect of coating to improve properties of paperboard used for the manufacturing of 1-way paper cups was tested. Surface of PLA-coated paperboards was smooth and shiny like PE-coated paperboard, and the coating weight and thickness increased linearly with increasing PLA concentration of coating solution. Tensile strength (TS) and elongation at break (E) of the paperboard also increased after PLA coating. Water vapor barrier or water-resistant properties tested, such as water vapor permeability (WVP), water absorptiveness (WA), and contact angle (CA) of water drop, indicated that water resistance of the paperboard was improved through surface coating with PLA. The increase in water resistance of PLA-coated paperboards was mainly due to the hydrophobicity of PLA and the improvement of water barrier properties increased depending on the PLA concentration. In addition, PLA-coated paperboard showed strong heat sealing property when coated with more than 1 w/v% of PLA. Wet strength of PLA-coated (3, w/v%) paperboard was comparable to or greater than that of PE-coated paperboard. All the test results indicated that the PLA-coated paperboard can be exploited for the manufacturing of 1-way paper cups as an alternative to the PE-coated paperboard. [source] Physical Properties of Gelidium corneum,Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork LoinsJOURNAL OF FOOD SCIENCE, Issue 1 2009Y.-H. Hong ABSTRACT:, Edible Gelidium corneum,gelatin (GCG) blend films containing grapefruit seed extract (GFSE) or green tea extract (GTE) were manufactured, and the quality of pork loins packed with the film during storage was determined. Tensile strength (TS) and water vapor permeability (WVP) of the films containing GFSE or GTE were better than those of the control. The film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing antimicrobial concentration, resulting in a decrease in the populations of bacteria by 0.77 to 2.08 and 0.91 to 3.30 log CFU/g, respectively. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes. The samples packed with the GCG film containing GFSE (0.08%) or GTE (2.80%) had a decrease in the populations of E. coli O157:H7 and L. monocytogenes of 0.69 to 1.11 and 1.05 to 1.14 log CFU/g, respectively, compared to the control after 4 d of storage. The results showed that the quality of pork loins during storage could be improved by packaging them with the GCG film containing GFSE or GTE. [source] Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax EmulsionsJOURNAL OF FOOD SCIENCE, Issue 6 2006J.H. Han ABSTRACT:, Hydrophobic beeswax emulsions were incorporated into hydrophilic starch films to modify physical, mechanical, and thermal properties of the films. Beeswax was added in the film-forming solution of high-amylose pea starch (35% to 40% amylose w/w) at the level of 0%, 10%, 20%, 30%, and 40% w/w of starch with glycerol as a plasticizer (40/60 of glycerol/starch). Addition of beeswax affected mechanical properties, significantly reducing tensile strength and elongation and increasing elastic modulus. Beeswax addition decreased water vapor permeability and increased oxygen permeability. However, the addition of hydrophobic wax particles in starch films marginally affected these physical properties below 30% beeswax in the films. Beeswax addition at the 40% concentration formed amylose,lipid complex that caused the dramatic changes of physical and thermal properties of the films. [source] Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme LysozymeJOURNAL OF FOOD SCIENCE, Issue 5 2006C.K. Bower ABSTRACT:, Fish skins are rich in collagen and can be used to produce food-grade gelatin. Films cast from fish-skin gelatins are stable at room temperature and can act as a barrier when applied to foods. Lysozyme is a food-safe, antimicrobial enzyme that can also produce gels and films. When cold-water, fish-skin gelatin is enhanced with lysozyme, the resulting film has antimicrobial properties. The objective of this study was to characterize the effect on strength and barrier properties of lysozyme-enhanced fish-skin gelatin gels and films, and evaluate their activity against potential spoilage bacteria. Solutions containing 6.67% fish-skin gelatin were formulated to contain varying levels of hen-egg-white lysozyme. Gels were evaluated for strength, clarity, and viscoelastic properties. Films were evaluated for water activity, water vapor permeability, and antimicrobial barrier capabilities. Fish-skin gels containing 0.1% and 0.01% lysozyme had pH (4.8) and gelling-temperatures (2.1 °C) similar to lysozyme-free fish-skin gelatin controls. However, gel strength decreased (up to 20%). Turbidities of gels, with or without lysozyme, were comparable at all concentrations. Films cast with gelatin containing lysozyme demonstrated similar water vapor permeabilities and water activities. Lysozyme was still detectable in most fish gelatin films. More antimicrobial activity was retained in films cast with higher lysozyme concentrations and in films where lysozyme was added after the gelatin had been initially heated. These results suggest that fish-skin gelatin gels and films, when formulated with lysozyme, may provide a unique, functional barrier to increase the shelf life of food products. [source] The Effect of Protein Particle Size Reduction on the Physical Properties of CO2 -Precipitated Casein FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006Kirsten L. Dangaran ABSTRACT:, Casein precipitated with high pressure-CO2 (CO2CAS) has unique properties compared to commercial acid-precipitated casein. CO2CAS is less water-soluble and films made from it are less susceptible to high humidity environments; however, the films are also opaque and hazy. The appearance of CO2CAS films is important especially if applied as a food coating. To improve the appearance properties, the particle size of CO2CAS film plasticized with glycerol was reduced. The effect of protein particle size reduction on tensile properties, water vapor permeability (WVP), and gloss was studied using ASTM methodology. As particle size of the CO2CAS was reduced from 126 ,m to 111 ,m, tensile strength and modulus of the films increased, while WVP decreased. With the same particle reduction, gloss increased from 55.3 gloss units on average to 73 gloss units, but films were still hazy. With a particle size less than 86 ,m, CO2CAS films were glossy and transparent, however, tensile strength decreased and WVP increased. Depending on desired application, the properties of CO2CAS films can be optimized by changing particle size. [source] Water Vapor Permeability of Mammalian and Fish Gelatin FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006R.J. Avena-Bustillos ABSTRACT:, Water vapor permeability of cold- and warm-water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold-water fish gelatin films (0.93 gmm/m2hkPa) was significantly lower than warm-water fish and mammalian gelatin films (1.31 and 1.88 gmm/m2hkPa, respectively) at 25 °C, 0/80 %RH through 0.05-mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold-water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold-water fish gelatin than either warm-water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems. [source] Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein FilmsJOURNAL OF FOOD SCIENCE, Issue 3 2005Pau Talens ABSTRACT: The possible plasticizing effect of beeswax (viscoelastic wax) and carnauba wax (elastic wax) on tensile and water vapor permeability properties of whey protein isolate (WPI) films was studied. For the experiments, 3 groups of films with different WPI:glycerol ratios (1:1; 1.5:1; 2:1, 2.5:1, and 3:1) were prepared. The 1st group was made without the addition of wax, and the latter 2 groups were made with the addition of beeswax and carnauba wax, respectively, mixing 1 part of wax to 1 part of WPI. Lipid particle size, water vapor permeability, tensile properties, and thickness of films were analyzed and measured. The results show that the incorporation of beeswax produced a plasticizing effect in WPI:glycerol films, whereas carnauba wax produced an anti-plasticizing effect. The moisture barrier properties of WPI:glycerol films benefit from the addition of beeswax, by both increase of the hydrophobic character and decrease of the amount of hydrophilic plasticizer required in the film. [source] Properties and interfacial bonding for regenerated cellulose,polyurethane/amylose acetate sipn composite filmsPOLYMER COMPOSITES, Issue 6 2000Jiahui Yu Composite films were obtained by placing a polyurethane/amylose acetate semi-interpenetrating polymer network (SIPN) coating onto the surfaces of regenerated cellulose (RC) film. The properties of the composite film, such as tensile strength, 79.9 MPa (in dry state), 49.5 MPa (in wet state), water resistance (R), 0.62, dimensional stability (Sc), 3.0%, and water vapor permeability (P), 5.96 × 10,5 Kgm,2h,1, are better than those of the uncoated RC film or RC film with PU coating. The interfacial strength was characterized with infrared spectroscopy (IR), ultraviolet spectroscopy (UV), transmission electron microscopy (TEM), and electron probe microanalysis (EPMA). The results showed the existence of covalent and hydrogen bonds between the SIPN coat layer and the RC layer. It was also found that the PU prepolymer in the coating layer penetrated into the cellulose bulk, and reacted with the cellulose molecules, which formed another SIPN. [source] Barrier properties of blends based on liquid crystalline polymers and polyethylenePOLYMER ENGINEERING & SCIENCE, Issue 9 2000G. Flodberg Blends of an extrusion-grade polyethylene and two different liquid crystalline polymers of Vectra type were prepared by melt mixing using poly(ethylene-comethacrylic acid) as compatibilizer. Oxygen and water vapor permeability, transparency and welding strength of compression molded and film blown specimens were studied. The compression molded blends showed gas permeabilities conforming to the Maxwell equation assuming low permeability liquid crystalline polymer spheres in a high permeability polyethylene matrix. One of the liquid crystalline polymers with suitable rheological properties formed a more continuous phase in the film blown blends and a substantial decrease in oxygen and water vapor permeability was observed in these blends. The compression molded blends with 50% liquid crystalline polymer and some of blow molded blends showed very high gas permeabilities. It is believed that voids forming continuous paths through the structure were present in these samples. The blends showed significantly higher opacity than pure polyethylene. [source] | |||||||||||||