Document Detail


Physical polymer surface modification methods and applications in food packaging polymers.
MedLine Citation:
PMID:  10516915     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Continued innovations in the polymer industry have made polymer surface modification methods a subject of intense research. The importance and necessity of surface modification of plastics are explained, and the advantages of physical surface treatments over the less-sophisticated chemical methods are outlined. Currently available physical surface modification methods for food packaging polymers are reviewed from the food packaging perspective. These physical surface modification methods include flame, corona discharge, UV, gamma-ray, electron beam, ion beam, plasma, and laser treatments. The principle of operation of each method is briefly described, and the advantages and disadvantages of each technique are cited. The extent to which each of these methods can produce the specific modifications desired is discussed. Furthermore, the effects of each treatment on barrier, mechanical, and adhesion properties of food packaging polymers are also examined. Finally, an overview of economic aspects of sophisticated surface modification techniques, including ion beam, plasma, and laser treatments, is presented.
Authors:
M Ozdemir; C U Yurteri; H Sadikoglu
Related Documents :
17625905 - High-performance dual-action polymer-tio2 nanocomposite films via melting processing.
3356285 - Migration from plasticized films into foods. 3. migration of phthalate, sebacate, citra...
6993535 - Computer-simulated laboratory experiments in food science. i. the model.
22928915 - Scheduled feeding alters the timing of the suprachiasmatic nucleus circadian clock in d...
18365205 - Tolerance to fermentation products in sugar reception: gustatory adaptation of adult bu...
23055105 - Rats exhibit asymmetrical retention functions for hedonic and nonhedonic samples in man...
Publication Detail:
Type:  Comparative Study; Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  39     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1999 Sep 
Date Detail:
Created Date:  1999-11-17     Completed Date:  1999-11-17     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  457-77     Citation Subset:  IM    
Affiliation:
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. ozdemirm@foodsci.purdue.edu
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Food Packaging* / economics
Polymers / classification*
Surface Properties / radiation effects
Chemical
Reg. No./Substance:
0/Polymers

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Caffeine in coffee: its removal. Why and how?
Next Document:  Patient assessment and preventive measures for medical emergencies in the dental office.