Gasification kinetics of char derived from metallised food packaging plastics waste pyrolysis

Energy ◽  
2021 ◽  
pp. 122070
Author(s):  
Samy Yousef ◽  
Justas Eimontas ◽  
Nerijus Striūgas ◽  
Mohammed Ali Abdelnaby
Keyword(s):  
Food Packaging ◽  
Kinetics Of ◽  
Plastics Waste

scholarly journals Effect of Na- and Organo-Modified Montmorillonite/Essential Oil Nanohybrids on the Kinetics of the In Situ Radical Polymerization of Styrene

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 474
Author(s):  
Ioannis S. Tsagkalias ◽  
Alexandra Loukidi ◽  
Stella Chatzimichailidou ◽  
Constantinos E. Salmas ◽  
Aris E. Giannakas ◽  
...  
Keyword(s):  
Essential Oil ◽  
Radical Polymerization ◽  
Food Packaging ◽  
In Situ Polymerization ◽  
Average Molecular Weight ◽  
Monomer Conversion ◽  
Hydroxyl Groups ◽  
Modified Montmorillonite ◽  
Kinetics Of

The great concern about the use of hazardous additives in food packaging materials has shown the way to new bio-based materials, such as nanoclays incorporating bioactive essential oils (EO). One of the still unresolved issues is the proper incorporation of these materials into a polymeric matrix. The in situ polymerization seems to be a promising technique, not requiring high temperatures or toxic solvents. Therefore, in this study, the bulk radical polymerization of styrene was investigated in the presence of sodium montmorillonite (NaMMT) and organo-modified montmorillonite (orgMMT) including thyme (TO), oregano (OO), and basil (BO) essential oil. It was found that the hydroxyl groups present in the main ingredients of TO and OO may participate in side retardation reactions leading to lower polymerization rates (measured gravimetrically by the variation of monomer conversion with time) accompanied by higher polymer average molecular weight (measured via GPC). The use of BO did not seem to affect significantly the polymerization kinetics and polymer MWD. These results were verified from independent experiments using model compounds, thymol, carvacrol and estragol instead of the clays. Partially intercalated structures were revealed from XRD scans. The glass transition temperature (from DSC) and the thermal stability (from TGA) of the nanocomposites formed were slightly increased from 95 to 98 °C and from 435 to 445 °C, respectively. Finally, better dispersion was observed when orgMMT was added instead of NaMMT.

Controlled Release of Antimicrobial Compounds from Highly Swellable Polymers

2004 ◽  
Vol 67 (6) ◽  
pp. 1190-1194 ◽  
Author(s):  
G. G. BUONOCORE ◽  
M. SINIGAGLIA ◽  
M. R. CORBO ◽  
A. BEVILACQUA ◽  
E. LA NOTTE ◽  
...  
Keyword(s):  
Polymer Matrix ◽  
Sodium Benzoate ◽  
Food Packaging ◽  
Microbial Growth ◽  
Release Kinetics ◽  
Multilayer Structures ◽  
Cross Link ◽  
Active Compounds ◽  
Antimicrobial Efficiency ◽  
Kinetics Of

The suitability of antimicrobial release films made from highly swellable polymers for use in food packaging was evaluated. The possibility of modulating the release kinetics of active compounds either by regulating the degree of cross-link of the polymer matrix or by using multilayer structures was addressed. The release kinetics of lysozyme, nisin, and sodium benzoate (active compounds with different molecular weights) were determined at ambient temperature (25°C). The effectiveness of the proposed active films in inhibiting microbial growth was addressed by determining the antimicrobial efficiency of the released active compounds. Micrococcus lysodeikticus, Alicyclobacillus acidoterrestris, and Saccharomycescerevisiaewere used to test the antimicrobial efficiency of released lysozyme, nisin, and sodium benzoate, respectively. Results indicate that the release kinetics of both lysozyme and nisin can be modulated through the degree of cross-link of the polymer matrix, whereas multilayer structures need to be used to control the release kinetics of sodium benzoate. All the active compounds released from the investigated active films were effective in inhibiting microbial growth.

Migration kinetics of fluorescent whitening agents from polyethylene food packaging to food simulants

2020 ◽  
Vol 246 (8) ◽  
pp. 1551-1561
Author(s):  
Shuilin Ji ◽  
Juzhou Zhang ◽  
Yun Peng ◽  
Yue Sun ◽  
Chuanyi Peng ◽  
...  
Keyword(s):  
Food Packaging ◽  
Food Simulants ◽  
Fluorescent Whitening Agents ◽  
Kinetics Of

Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization

2020 ◽  
Author(s):  
Lorena Rivera-Hernández ◽  
Norberto Chavarría-Hernández ◽  
Ma del Rocío López Cuellar ◽  
Víctor Manuel Martínez-Juárez ◽  
Adriana-Inés Rodríguez-Hernández
Keyword(s):  
Food Packaging ◽  
Mechanical Characterization ◽  
Release Kinetics ◽  
Active Food Packaging ◽  
Kinetics Of

Alternative fatty food simulants and diffusion kinetics of nylon 12 food packaging

2003 ◽  
Vol 20 (10) ◽  
pp. 949-959 ◽  
Author(s):  
N. H. Stoffers ◽  
M. Dekker ◽  
J. P. H. Linssen ◽  
A. Störmer ◽  
R. Franz
Keyword(s):  
Food Packaging ◽  
Diffusion Kinetics ◽  
Food Simulants ◽  
Fatty Food ◽  
Nylon 12 ◽  
Kinetics Of ◽  
And Diffusion

scholarly journals Film Blowing of PHB-Based Systems for Home Compostable Food Packaging

2020 ◽  
Vol 35 (5) ◽  
pp. 440-447
Author(s):  
P. F. Teixeira ◽  
J. A. Covas ◽  
M. J. Suarez ◽  
I. Angulo ◽  
L. Hilliou
Keyword(s):  
Environmental Impact ◽  
Biodegradable Polymer ◽  
Food Packaging ◽  
Barrier Properties ◽  
Film Blowing ◽  
Elongation At Break ◽  
Plastics Waste

Abstract One of the routes to minimize the environmental impact of plastics waste is the use of bio-sourced and biodegradable alternatives, particularly for packaging applications. Although Polyhydroxyalkanoates (PHA) are attractive candidates for food packaging, they have poor processability, particularly for extrusion film blowing. Thus, one relatively successful alternative has been blending PHA with a biodegradable polymer. This work proposes film blowing of a co-extruded Poly (hydroxybutyrate) (PHB) layer with a poly butylene adipateco- terephtalate (PBAT) layer to enhance bubble stability, mechanical and barrier properties. Co-extrusion is detailed, together with the different strategies followed to improve adhesion between film layers and the PHB content in the films. Films with thicknesses below 50 micron and elongation at break beyond 500% were consistently produced.

Migration kinetics of four photo-initiators from paper food packaging to solid food simulants

2017 ◽  
Vol 34 (9) ◽  
pp. 1632-1642 ◽  
Author(s):  
Huimei Cai ◽  
Shuilin Ji ◽  
Juzhou Zhang ◽  
Gushuai Tao ◽  
Chuanyi Peng ◽  
...  
Keyword(s):  
Food Packaging ◽  
Solid Food ◽  
Food Simulants ◽  
Kinetics Of

Controlled Release Study on Bifidocin A from a Polyvinyl Alcohol/Chitosan Blend Particle-Based Biodegradable and Active Packaging Coupled with Mechanistic Assessment and Experimental Modeling

2021 ◽  
Vol 17 (11) ◽  
pp. 2226-2239
Author(s):  
Rong Nie ◽  
Xu Hao ◽  
Guorong Liu ◽  
Zhao Wang ◽  
Zekang Zhu ◽  
...  
Keyword(s):  
Microbial Activity ◽  
Growth Model ◽  
Exponential Growth ◽  
Food Packaging ◽  
Release Kinetics ◽  
Composite Films ◽  
Suitable Amount ◽  
Exponential Growth Model ◽  
Negative Exponential ◽  
Kinetics Of

On the basis of PVA-CS, which is incorporated with Bifidocin A, anti-microbial biodegradable films were prepared, characterized by their abilities to control the Bifidocin A’s total release rate into foods as needed for packaging of active foods. This study aimed to explore the anti-microbial effects and release kinetics of active substances in polyvinyl alcoholchitosan (PVA-CS) particle composite films added with Bifidocin A. Pseudomonas fluorescens was used as indicator bacteria to evaluate the anti-microbial activity of the films. Fick’s law, power law and negative exponential growth model were applied to further study the release kinetics of Bifidocin A. The results revealed that the composite films of PVA and CS had better mechanical properties and anti-microbial activity when the content of Bifidocin A was 50% with 1:1 PVA/CS, but it impairs the structure of the film, which can be resolved by including a suitable amount of grycerol. The anti-microbial was released faster at higher temperature and concentration of Bifidocin A, and the diffusion coeffcients increased significantlywith the increase of temperature and concentration. According to the thermodynamic parameters, the release of Bifidocin A was endothermic and spontaneous. High correlation factors (R2 > 0.99) were acquired by fitting the release data of the Bifidocin A with the negative exponential growth model. The potential of Bifidocin A to deliver from the films into the food analog appropriately at low temperatures favored the obtained active films to be applied on food packaging, especially suitable for refrigerated foods.

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