Study of Wettability of Polyethylene Membranes for Food Packaging

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389005%3A_____%2F22%3A00558289" target="_blank" >RIV/61389005:_____/22:00558289 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11320/22:10454885

Výsledek na webu

<a href="https://doi.org/10.3390/su14105863" target="_blank" >https://doi.org/10.3390/su14105863</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/su14105863" target="_blank" >10.3390/su14105863</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Study of Wettability of Polyethylene Membranes for Food Packaging

Popis výsledku v původním jazyce

In this study, the wettability of PET membranes (prepared with different pore sizes) treated by UV irradiation, thermal annealing or doping with metal nanoparticles was investigated. The wettability was studied using the contact angle method based on the optical microscopy. The membranes were analyzed before and after pore etching, and after each applied treatment. It turned out that membranes with different pore sizes exhibit different wetting behavior. Of particular interest are membranes with 0.53 pm pores. When pristine, they show high hydrophobicity (a high contact angle), but after treatment (some of which can be considered as an accelerated aging), their wetting characteristics swap between a hydrophobic and hydrophilic state. Interactions between packaging material and food and the external environment through fine control of wettability could have a major impact on maintaining product quality.

Název v anglickém jazyce

Study of Wettability of Polyethylene Membranes for Food Packaging

Popis výsledku anglicky

In this study, the wettability of PET membranes (prepared with different pore sizes) treated by UV irradiation, thermal annealing or doping with metal nanoparticles was investigated. The wettability was studied using the contact angle method based on the optical microscopy. The membranes were analyzed before and after pore etching, and after each applied treatment. It turned out that membranes with different pore sizes exhibit different wetting behavior. Of particular interest are membranes with 0.53 pm pores. When pristine, they show high hydrophobicity (a high contact angle), but after treatment (some of which can be considered as an accelerated aging), their wetting characteristics swap between a hydrophobic and hydrophilic state. Interactions between packaging material and food and the external environment through fine control of wettability could have a major impact on maintaining product quality.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10511 - Environmental sciences (social aspects to be 5.7)

Projekt

<a href="/cs/project/GA22-17346S" target="_blank" >GA22-17346S: Příprava a vlastnosti nanoporézních membrán s funkcionalizovanými nanočástecmi</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Sustainability

ISSN

2071-1050

e-ISSN

2071-1050

Svazek periodika

14

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

7

Strana od-do

5863

Kód UT WoS článku

000802352900001

EID výsledku v databázi Scopus

2-s2.0-85130331574