Co-extrusion of multilayer poly(m-xylylene adipimide) nanocomposite films for high oxygen barrier packaging applications

Thellen, Christopher; Schirmer, Sarah; Ratto, Jo Ann; Finnigan, Bradley; Schmidt, Daniel F.

doi:10.1016/j.memsci.2009.05.011

Cited by 58 publications

(28 citation statements)

References 20 publications

(19 reference statements)

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“…However for Sample 4, the tear properties are dropping (especially along TD), probably as a result of the higher amount of the clay content. It has been shown by Thellen et al 26 that tear decreases with the incorporation of clay, but their experiments showed a gradual regain in tear as the thickness of the core layer increased. This is in contrast to our finding that tear dropped significantly for Sample 4, whereas the thickness of the nylon/clay layer increased from 6 to 12 μm.…”

Section: Properties Of the Filmsmentioning

confidence: 94%

Rheological, Mechanical and Barrier Properties of Multilayer Nylon/Clay Nanocomposite Film

2011

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ABSTRACT:Multilayer films consisting of a core layer of nylon 6 sandwiched between two linear low-density polyethylene layers were produced using a semi-industrial cast film extrusion line. The core film was produced at different draw ratios from neat nylon and nylon/clay nanocomposite resins. The objective was to assess the replacement of neat nylon with a nylon/clay nanocomposite for the core layer of a multilayer film. Rheological experiments were carried out to characterize the resins and study the aspects of the extrusion process. It was observed that clay platelets could restrict chain mobility and intensify thermal degradation in melt processing; however, that could be balanced to some degree with a polycondensation reaction that increases the chain length and molecular weight. The crystalline structure of the films was examined by X-ray, differential scanning calorimetry, and Fourier transform infrared measurements. The clay inclusion favored the γ-phase crystalline phase, which showed a lower melting point. Increasing the draw ratio from 6.5 to 13 during the extrusion process did not have a significant impact on the orientation of either nylon or nylon/clay in the core layer. The physical and mechanical properties of the films were studied and discussed. Replacement of nylon with the nylon/clay nanocomposite in the core layer did not yield a notable improvement in the tensile properties of multilayer films. However, the oxygen barrier property was improved by 48% when the nylon/clay nanocomposite was used as the core layer. The haze

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Section: Properties Of the Filmsmentioning

confidence: 94%

Rheological, Mechanical and Barrier Properties of Multilayer Nylon/Clay Nanocomposite Film

2011

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“…De Abreu et al (2007) reported that 5 % of Cloisite 15 A nanoparticles in PP-and low-density polyethylene (LDPE)-based composites reduced the OTR from 480 to 374 and from 240 to 210 cc/m 2 day, respectively. Multilayer packaging films incorporating montmorillonite layered silicate and MXD6 nanocomposite as the oxygen barrier layer and LDPE as the moisture resistant layer were developed by the US Army Natick Soldier Research Center using a coextrusion process (Thellen et al 2009). Silicate concentration at 3.3-3.6 % reduced the OTR of neat film from 3.7 to 1.1 cc/m 2 day.…”

Section: Barrier Propertiesmentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

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“…Nanoclays have also been added to polymers to produce polymer nanocomposites which have improved barrier and mechanical properties (Thellen et al, 2009).…”

Section: Regenerated Cellulosementioning

confidence: 99%

Packaging and food and beverage shelf life

Robertson¹

2011

Food and Beverage Stability and Shelf Life

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Co-extrusion of multilayer poly(m-xylylene adipimide) nanocomposite films for high oxygen barrier packaging applications

Cited by 58 publications

References 20 publications

Rheological, Mechanical and Barrier Properties of Multilayer Nylon/Clay Nanocomposite Film

Rheological, Mechanical and Barrier Properties of Multilayer Nylon/Clay Nanocomposite Film

Food Nanoscience and Nanotechnology

Packaging and food and beverage shelf life

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