The moisture barrier properties of polylactide films were investigated by studying both the moisture sorption and the water vapor transmission of a commercial film. The first part of this research focused on the moisture sorption of the PLA film showing that it was not linear with the relative humidity, in the range between 11 and 86%. In the second part of this work, the influence of relative humidity on the water vapor transmission rate (WVTR) was investigated at 38°C by two different methods. According to the results, the WVTR values varied linearly with relative humidity differences on the two sides of the film, from 10 to 90%. Therefore, it was concluded that the absorbed moisture did not affect the water vapor permeability.

Moisture effects on water vapor permeability of polylactide films / F. Li, L. Introzzi, S. Farris, L. Piergiovanni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 23:Suppl.(2011), pp. 204-207.

Moisture effects on water vapor permeability of polylactide films

L. Introzzi
Secondo
;
S. Farris
Penultimo
;
L. Piergiovanni
Ultimo
2011

Abstract

The moisture barrier properties of polylactide films were investigated by studying both the moisture sorption and the water vapor transmission of a commercial film. The first part of this research focused on the moisture sorption of the PLA film showing that it was not linear with the relative humidity, in the range between 11 and 86%. In the second part of this work, the influence of relative humidity on the water vapor transmission rate (WVTR) was investigated at 38°C by two different methods. According to the results, the WVTR values varied linearly with relative humidity differences on the two sides of the film, from 10 to 90%. Therefore, it was concluded that the absorbed moisture did not affect the water vapor permeability.
moisture sorption; Poly lactic acid (PLA); Relative humidity (RH); Water vapor transmission rate (WVTR); food science
Settore AGR/15 - Scienze e Tecnologie Alimentari
2011
http://www.chiriottieditori.it/en/ijfs-icontents
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/428221
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