Preparation and properties of linear low density polyethylene based nanocomposite films for food packaging

摘要

Packaging of foods in high barrier and strong materials is essential to attain food safety, and nanocomposite technology leads in search of the above kind of packaging material. The effect of compatibilizer, nanoclay and thickness of film on morphology, oxygen transmission rate (OTR), water vapor transmission rate (WVTR), tensile strength and percent elongation of linear low density polyethylene (LLDPE)-based nanocomposite films are studied using response surface methodology. The maximum reduction in OTR and WVTR over the control (0% compatibilizaer, 0% nanoclay and 100 um film thickness) is 24.7% and 64.9%, respectively in the treatment having 5% compatibilizer, 2% nanoclay and 100 jim thickness. The regression models are developed for the prediction of OTR and WVTR. The maximum increase in the tensile strength and percent elongation over the control (0% compatibilizaer, 0% nanoclay and 100 ìm film thickness) is 54% and-7.64%, respectively. Treatment having 5% compatibilizer, 2% nanoclay and 100 ìm thickness of nanocomposite films showed better morphological, barrier and strength characteristics than other treatments. This paper helps to design the packaging films according to the requirement of foods to be stored using the developed regression models.