Intelligent and active food packaging : effect of humidity on pore formation in electrospun PLLA fibers

The work reported here falls within the framework of a project that deals with accommodating active foods with the use of a functional layer in a recycled polymer packaginf to adsorb/absorb species of interest. Specifically, this work focuses on (i) the preparation and optimization of the porous fun...

全面介紹

Saved in:
書目詳細資料
主要作者: Zhan, Zihui
其他作者: Aravind Dasari
格式: Final Year Project
語言:English
出版: 2013
主題:
在線閱讀:http://hdl.handle.net/10356/51495
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
實物特徵
總結:The work reported here falls within the framework of a project that deals with accommodating active foods with the use of a functional layer in a recycled polymer packaginf to adsorb/absorb species of interest. Specifically, this work focuses on (i) the preparation and optimization of the porous functional layer ( a non-woven porous fibrous mat) via electrospinning process and (ii) understanding the conditions that yield pores on the fibers. It is found that when a mixed solvent system is used, the difference in solvent volatility affects pore formation significantly. When only one type of solvent is used, the effect of humidity is dominant, as supported by the formation of spherical pores. It is found that the sizes and densities of pores remain similar between 40-80% RH. Humidity levels lower than 40% RH should be investigated in the future.