International Journal of Material Forming

, Volume 1, Supplement 1, pp 607–610

Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films

Symposium MS10: Structures and properties of polymers

DOI: 10.1007/s12289-008-0329-0

Cite this article as:
Colomines, G., Domenek, S., Ducruet, V. et al. Int J Mater Form (2008) 1(Suppl 1): 607. doi:10.1007/s12289-008-0329-0

Abstract

Poly(lactic acid) (PLA) films have a great interest for the food packaging. But the interaction between the food and the packaging must be investigated. The gas and aroma barrier properties of PLA were analysed and the influence of PLA crystallinity on these properties was studied because of processing conditions. The crystallinity seems to have no effect on helium and oxygen barrier properties but ethyl acetate as aroma compound has a plasticizing effect on the PLA film.

Key words

Polylactide (PLA) crystallinity film extrusion processing gas barrier properties aroma sorption 

Copyright information

© Springer/ESAFORM 2008

Authors and Affiliations

  • G. Colomines
    • 1
  • S. Domenek
    • 2
  • V. Ducruet
    • 2
  • A. Guinault
    • 1
  1. 1.CNAM, laboratoire des matériaux industriels polymèresParis cedex 03France
  2. 2.UMR sciences de l’aliment et de l’emballage (1211), AgroParisTechMassyFrance

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