Influence of clarifying agent on the properties of polypropylene copolymer industrially injected cups for Brazilian cream cheese

Drummond, Camila F.; Damas, Mayra Stéphanie Pascoal; Merlini, Claudia; Battisti, Rodrigo

doi:10.1007/s12588-019-09245-4

Cited by 5 publications

(3 citation statements)

References 21 publications

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“…This result can be associated with the presence of clarifying additives, which act to improve the crystallization process. As noted in the Drummond study and collaborators, [ 36 ] the addition of clarifiers promotes points of heterogeneous crystallization for polypropylene and, therefore, the energy required for the emergence of nuclei is reduced, allowing nucleation to begin at higher temperatures. On the other hand, the addition of clarifying additives in polypropylene does not affect the melting temperature significantly.…”

Section: Resultsmentioning

confidence: 99%

Non‐isothermal Crystallization Kinetics, Thermal, and Rheological Behavior of Linear/Branched Polypropylene Blends

Macedo

Campos

Lima

et al. 2022

Macromolecular Symposia

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This work aims at evaluating the rheological and thermal properties and non‐isothermal crystallization kinetics of blends of linear homopolymer polypropylene (HPP) and branched polypropylene (BPP). Two linear polypropylene's of different melt flow index (MFI) are used: H301 (10 g per 10 min) and H604 (1.5 g per 10 min); and one BPP (2 g pr 10 min). The rheological result shows that the H301/BPP blends have an increase in complex viscosity proportional to the addition of BPP amount, while for the H604/BPP blends, it is observed a higher influence of H604 on rheological properties. With the addition of 25 wt% of BPP, the strain hardening behavior is observed in the extensional rheology tests of the polymer blend. The DSC results show that the melt temperature and the crystallinity content in blends with BPP are affected by the molecular weight (MW) of the linear polymer. Results suggest that Pseudo‐Avrami/Jeziorny and Mo models can be used to predict the experimental results of crystallization kinetics of the blends with sufficient precision for all systems studied, regardless of MW. Therefore, it is possible to use the blends of HPP/BPP in processes that demand a combination of rheological properties, such as high strain hardening, and fast crystallization.

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Section: Resultsmentioning

confidence: 99%

Non‐isothermal Crystallization Kinetics, Thermal, and Rheological Behavior of Linear/Branched Polypropylene Blends

Macedo

Campos

Lima

et al. 2022

Macromolecular Symposia

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“…De similar manera, los agentes desmoldantes internos pueden lograr mejoras de procesos y facilidad para desmoldeo durante la expulsión de las piezas fabricadas y la identidad de este aditivo rara vez se da a conocer, pero a menudo se trata de polvos fluoropolímeros finos, llamados micro polvos, resinas de silicona o ceras (McKeen, 2012). En este sentido, mediante la adición de un agente clarificador a base de sorbitol que es ampliamente conocido en la literatura, generan ganancia en las propiedades ópticas del polipropileno y esta mejora se atribuye a la significativa disminución del tamaño de las esferulitas y el consiguiente aumento de la densidad de los núcleos (Drummond et al, 2019).…”

Section: Resultado Y Discusiónunclassified

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Tuárez-Párraga,

Laz-Mero,

Córdova-Mosquera

et al. 2024

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El estudio de los materiales de empaques ha adquirido una creciente importancia, especialmente en el envasado de alimentos sensibles al oxígeno, por lo cual se han implementado diversas tecnologías para mejorar las propiedades de barrera contra el oxígeno, con el objetivo de prolongar la vida útil de los productos. En este contexto, durante esta investigación se propuso evaluar la tasa de transmisión de oxígeno (OTR) en envases fabricados mediante moldeo por inyección, a través de diferentes tipos de polipropileno (PP). El estudio se llevó a cabo con la medición de la OTR en los diferentes tipos de envases mediante un analizador por fluorescencia óptica, exponiendo los envases a una corriente de nitrógeno en un lado y a una de oxígeno puro en el otro lado. Los resultados revelaron 44 % mayor permeabilidad en contenedores que utilizaron tapas fabricadas con copolímero de polipropileno random (CPPR) y las tarrinas fabricadas con copolímero de polipropileno en bloques (CPPB), en comparación con las tarrinas y tapas que emplearon solo CPPB. Estos hallazgos indican que el tipo de material utilizado influye significativamente en la OTR, lo cual impacta en el rendimiento de los productos envasados. Los resultados proporcionan información relevante para el desarrollo de empaques más eficientes en términos de barrera de oxígeno, lo que contribuye a garantizar la calidad y la vida útil de los productos envasados.

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“…The β-CD filler can favor crystal nucleation of PE, resulting in a reduced crystal size, 32 as also found for poly(L-lactic acid) composites containing CD-lim. 31 Smaller spherulites can improve optical properties, resulting in a more transparent and less hazed material, 47 which can favor production of transparent food packaging.…”

Section: Resultsmentioning

confidence: 99%

Linear low‐density polyethylene modified with d‐limonene/β‐cyclodextrin inclusion complex: Antimicrobial composite for active food packaging

Dobrzyńska‐Mizera,

Knitter,

Piss

et al. 2023

Polymer Engineering & Sci

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Linear low‐density polyethylene (PE) containing an inclusion complex composed of β‐cyclodextrin and d‐limonene (CD‐lim) is proposed as an innovative food wrapping material with antimicrobial features. PE/CD‐lim composites are prepared by conventional, high‐volume processing, and the optical and mechanical properties of the developed formulations appear suitable for their use as food packaging materials. Compared to plain PE, the PE/CD‐lim films have improved haze and UV–vis outcomes, but also decreased gloss values. Addition of CD‐lim slightly increases water uptake, up to levels suitable for the foreseen application. It also allows to improve performance of PE as food packaging material, since the PE/CD‐lim composites provide barrier to ultraviolet light, an added value for packaging of fatty acids‐containing food items, whose shelf life is often limited by oxidation caused by UV light. Most importantly, PE/CD‐lim composites exhibit significant antimicrobial properties against a wide range of microorganisms, including fungi and bacteria. Hence, PE films containing CD‐lim display suitable properties to play a role as active food packaging films.Highlights Development of polyethylene‐based composites containing a natural filler Composite films with enhanced antimicrobial and antifungal efficiency Improved transparency to visible light and barrier to UV of the composites

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Influence of clarifying agent on the properties of polypropylene copolymer industrially injected cups for Brazilian cream cheese

Cited by 5 publications

References 21 publications

Non‐isothermal Crystallization Kinetics, Thermal, and Rheological Behavior of Linear/Branched Polypropylene Blends

Non‐isothermal Crystallization Kinetics, Thermal, and Rheological Behavior of Linear/Branched Polypropylene Blends

Permeabilidad al Oxígeno en Envases para Alimentos Fabricados con Polipropileno Mediante Moldeo por Inyección

Linear low‐density polyethylene modified with d‐limonene/β‐cyclodextrin inclusion complex: Antimicrobial composite for active food packaging

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