Sustainable food packaging: Valorising wheat straw fibres for tuning PHBV-based composites properties

被引：104

作者：

Berthet, M. -A. ^{[1
]}

Angellier-Coussy, H. ^{[1
]}

Chea, V. ^{[1
]}

Guillard, V. ^{[1
]}

Gastaldi, E. ^{[1
]}

Gontard, N. ^{[1
]}

机构：

[1] INRA ENSA M UMII CIRAD, Unite Mixte Rech Ingn Agropolymeres & Technol Eme, F-34060 Montpellier 01, France

来源：

COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING | 2015年 / 72卷

关键词：

Natural fibre composites; Polymer-matrix composites (PMCs); Extrusion; Mechanical properties; MECHANICAL-PROPERTIES; DEGRADATION; BIOCOMPOSITES;

D O I：

10.1016/j.compositesa.2015.02.006

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50 wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young's modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110 g m(-2) day(-1), which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：139 / 147

页数：9

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[11] Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content [J].