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首页> 外文期刊>Journal of Applied Polymer Science >Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry
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Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry

机译：食品包装行业纤维素基粘土纳米复合泡沫的结构和力学性能

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In this work, an extensive study was carried out on the preparation and characterization of nanoclay biocomposites based on cellulose to substitute for synthetic polymer foam trays as food-packaging materials. The preparation stage was performed via a dissolution/regeneration route followed by drying with lyophilization. The chemical, physical, mechanical, and morphological properties of the prepared composite foams were characterized by several methods, including scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, mechanical tests, density, and color analyses. The obtained results indicate that the presence of nanoclay in the cellulose matrix caused more uniformity in the structure of the foams. Also, an increase in the nanoclay content resulted in a higher density, compressive strength, and Young's modulus. The achievements from this study suggest that the prepared cellulose nanocomposite foam could be a potential alternative to commercial synthetic foams for packing food products. (C) 2015 Wiley Periodicals, Inc.
机译：在这项工作中，对基于纤维素的纳米粘土生物复合材料的制备和表征进行了广泛的研究，以代替合成聚合物泡沫托盘作为食品包装材料。制备阶段通过溶解/再生途径进行，然后冷冻干燥。通过几种方法对制备的复合泡沫的化学，物理，机械和形态学特性进行了表征，包括扫描电子显微镜，X射线衍射，傅立叶变换红外光谱，机械测试，密度和颜色分析。所获得的结果表明，纤维素基质中纳米粘土的存在导致泡沫结构更均匀。而且，纳米粘土含量的增加导致更高的密度，抗压强度和杨氏模量。这项研究的成果表明，所制备的纤维素纳米复合泡沫材料可以作为商业合成泡沫包装食品的潜在替代品。 （C）2015年Wiley Periodicals，Inc.

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