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...
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| Format: | Final Year Project |
| Language: | English |
| Published: |
2013
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| Online Access: | http://hdl.handle.net/10356/51495 |
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| Institution: | Nanyang Technological University |
| Language: | English |
| Summary: | 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. |
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