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

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Jose Boaventura; et. al.
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213
Resumo: 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, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EVOH and PE were produced in a commercial scale triple bubble co-extrusion line. Seal strength, puncture resistance, oxygen and water vapor permeability and film shrink were measured for the four films and compared to the EVA/PVDC/PE film properties. The results obtained under controlled laboratory conditions show that films made with one layer of EVOH 32 mol% of ethylene encapsulated between two layers of PA66/6 modified with amorphous PA have gas barrier properties and puncture resistance better than a typical EVA/PVDC/PE, seal strength and shrinkability comparable to this film and therefore have potential to preserve fresh beef.
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spelling Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservationChlorine freeOxygen transmission ratePuncture resistanceThe 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, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EVOH and PE were produced in a commercial scale triple bubble co-extrusion line. Seal strength, puncture resistance, oxygen and water vapor permeability and film shrink were measured for the four films and compared to the EVA/PVDC/PE film properties. The results obtained under controlled laboratory conditions show that films made with one layer of EVOH 32 mol% of ethylene encapsulated between two layers of PA66/6 modified with amorphous PA have gas barrier properties and puncture resistance better than a typical EVA/PVDC/PE, seal strength and shrinkability comparable to this film and therefore have potential to preserve fresh beef.Rodrigues, Jose Boaventura; et. al.2021-12-10T17:48:32Z2021-12-10T17:48:32Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPolímeros Ciência e Tecnologia, v. 28, n. 2, p.125-130, 2018.1678-5169http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:42Zoai:http://repositorio.ital.sp.gov.br:123456789/213Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:42Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
title Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
spellingShingle Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
Rodrigues, Jose Boaventura; et. al.
Chlorine free
Oxygen transmission rate
Puncture resistance
title_short Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
title_full Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
title_fullStr Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
title_full_unstemmed Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
title_sort Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation
author Rodrigues, Jose Boaventura; et. al.
author_facet Rodrigues, Jose Boaventura; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Rodrigues, Jose Boaventura; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Chlorine free
Oxygen transmission rate
Puncture resistance
topic Chlorine free
Oxygen transmission rate
Puncture resistance
description 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, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EVOH and PE were produced in a commercial scale triple bubble co-extrusion line. Seal strength, puncture resistance, oxygen and water vapor permeability and film shrink were measured for the four films and compared to the EVA/PVDC/PE film properties. The results obtained under controlled laboratory conditions show that films made with one layer of EVOH 32 mol% of ethylene encapsulated between two layers of PA66/6 modified with amorphous PA have gas barrier properties and puncture resistance better than a typical EVA/PVDC/PE, seal strength and shrinkability comparable to this film and therefore have potential to preserve fresh beef.
publishDate 2018
dc.date.none.fl_str_mv




2018
2021-12-10T17:48:32Z
2021-12-10T17:48:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Polímeros Ciência e Tecnologia, v. 28, n. 2, p.125-130, 2018.
1678-5169
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213
identifier_str_mv
Polímeros Ciência e Tecnologia, v. 28, n. 2, p.125-130, 2018.
1678-5169
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/213
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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