| 초록 |
Both PVC (Polyvinylchloride) and PE (Polyethylene) are commonly used in wrap films designed for food packaging. Various issues, adhesion, anti-fogging, migration, tensile strength and elongation from PVC and PE wrap were investigated by utilizing piezoresponse force microscopy, anti-fogging and universal testing machine, during refrigerator cooling and microwave heating in contact with different food simulants. This study was aimed at developing new wrap films based on polypropylene(PP) for food packaging applications. The PP material with tackifier and anti-fogging agent significantly enhanced the wrap property. Additionally, polyolefin elastomer (POE) was integrated as modified PP, the degree of compatibility maybe selected to tailor the morphology of the compound in order to obtain higher efficiency. The presence of POE improved the wrap films adhesion 11.8nN (33.7%) and elongation 107% (42.1%), respectively. |
