Thermal and Rheological Properties of Poly-(3-hydroxybutyrate-co-3-hydroxy valerate) and Poly (Lactic Acid) blends for Food Packaging Applications

摘要

The objective of this study was to characterize the thermal and rheological properties of Poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) blended with Poly (L-lactic acid) (PLA) resin at different concentrations and relate these findings to potential food packaging applications. The thermal analysis showed increasing concentration of PHBV resulted in lower thermal stability of PLA. Several melting transitions for the blends were observed representative of phase separated polymers. The complex viscosity showed no improvements in the PHBV when compared to the blends.