The Potential Use of Polymer-Clay Nanocomposites in Food Packaging

被引：94

作者：

Ray, Sudip ^{[1
,2
]}

Quek, Siew Young ^{[2
]}

Easteal, Allan ^{[1
,2
]}

Chen, Xiao Dong ^{[3
]}

机构：

[1] Univ Auckland, Ctr Adv Composite Mat, Auckland 1, New Zealand

[2] Univ Auckland, Dept Chem, Auckland 1, New Zealand

[3] Monash Univ, Dept Chem Engn, Clayton, Vic 3800, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2006年 / 2卷 / 04期

关键词：

nanocomposites; food packaging; barrier; mechanical and thermal properties;

D O I：

10.2202/1556-3758.1149

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

With today's advancement in nanotechnology, Polymer-Clay Nanocomposite has emerged as a novel food packaging material due to its several benefits such as enhanced mechanical, thermal and barrier properties. This article discusses the potential use of these polymer composites as novel food packaging materials with emphasis on preparation, characterization, properties, recent developments and future prospects.

引用

页数：13

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