Degradation of a mechanically recycled polylactide/halloysite nanocomposite in an ethanolic food simulant
| Autor: | Gerald Gaspar, Yaiza Hortal, Marina P. Arrieta, Freddys R. Beltrán, Ma Ulagares de la Orden, Joaquín Martínez Urreaga |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Technology
Materials science Compression molding food simulant 02 engineering and technology engineering.material Food simulant 010402 general chemistry 01 natural sciences Halloysite law.invention Nanocomposites Crystallinity law Poly(lactic acid) nanocomposites medicine Thermal stability Mechanical recycling Crystallization halloysite Nanocomposite mechanical recycling 021001 nanoscience & nanotechnology 0104 chemical sciences Chemical engineering Vickers hardness test engineering poly(lactic acid) Swelling medicine.symptom 0210 nano-technology |
| Zdroj: | Journal of Applied Research in Technology & Engineering, Vol 2, Iss 2, Pp 63-70 (2021) RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| ISSN: | 2695-8821 |
| Popis: | [EN] This work aims to study the effect of immersion in a ethanolic food simulant in mechanically recycled poly(lactic acid) (PLAR) and its nanocomposites reinforced with halloysite nanotubes (HNT). PLAR was obtained by subjecting PLA to an accelerated ageing process, which includes photochemical, thermal and hydrothermal ageing steps, followed by a final demanding washing step. PLAR was further reinforced with 4 %wt. HNT to improve the properties of the PLAR films. The materials were melt compounded by melt extrusion and processed into films by compression molding. The resulting films were exposed to food simulant D1 (50 %vol. ethanol solution) for 10 days at 40 °C. The intrinsic viscosity, crystallization behavior, thermal stability as well as the mechanical performance were analyzed before and after the contact with the food simulant. The swelling, plasticizing and hydrolyzing effect of the food simulant led to an important decrease of the intrinsic viscosity of all the samples, along with a significant increase of the crystallinity. Thermal stability was negatively affected by the decrease of the molecular weight, while the high crystallinity values resulted in materials with higher Vickers hardness values after the immersion in the food simulant. This work was supported by European Union’s Horizon 2020 research and innovation program [grant agreement No. 860407 BIO-PLASTICS EUROPE], by MINECO-Spain [project CTM2017-88989-P] as well as Universidad Politécnica de Madrid [project UPM RP 160543006]. |
| Databáze: | OpenAIRE |
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