Synthesis, Characterization and O-2 Permeability of Shape Memory Polyurethane Films for Fresh Produce Packaging

Turan D., Güneş G., Güner F. S.

PACKAGING TECHNOLOGY AND SCIENCE, cilt.29, sa.7, ss.415-427, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 7
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/pts.2222
  • Dergi Adı: PACKAGING TECHNOLOGY AND SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.415-427
  • Anahtar Kelimeler: polyurethane, food packaging, gas permeability, smart film, temperature sensitive film, WOUND DRESSING APPLICATIONS, POLY(ETHYLENE GLYCOL), CASTOR-OIL, MEMBRANE, POLYETHYLENE, VEGETABLES, POLYMERS
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

The aim of this work was to investigate the effect of film formulations in an effort to obtain a fresh produce packaging film with increased temperature sensitivity for gas permeability. Series of shape-memory polyurethane (SMPU) were synthesized using poly(ethylene glycol) (PEG), 1,6-hexamethylene diisocyanate, 1,4-butanediol and castor oil (CO) and casted into films. The changes in thermal, viscoelastic, shape-memory properties and oxygen permeability of the films were studied. The polyurethane films with 1500gmol(-1) PEG showed a phase transition temperature (switching temperature) between 20 and 27 degrees C. The SMPU consisting of 50/50 CO/PEG had a log E value of 8.32Pa and showed good elasticity as low density polyethylene. SMPU prepared from 1500gmol(-1) PEG with 50/50 CO/PEG and 40/60 butanediol/(PEG+CO) ratios showed excellent shape-memory properties with shape recovery ratio >85% and shape fixity ratio >90%. This film had higher oxygen permeability and showed up to 67% increase in Q(10) value for oxygen permeability compared with commercial packaging films like low density polyethylene. This film can be used to develop smart packaging with increased thermally responsive gas permeability to similar levels observed in respiration rates of fresh produce. Copyright (c) 2016 John Wiley & Sons, Ltd.