Browse > Article

Improvement of Barrier Property of LDPE Food Packaging Film by Plasma Polymerization  

Kim, Kyoung-Seok (Faculty of Applied Chemical Engineering, Center for Functional Nano Fine Chemicals, Chonnam National University)
Cho, Dong-Lyun (Faculty of Applied Chemical Engineering, Center for Functional Nano Fine Chemicals, Chonnam National University)
Publication Information
Polymer(Korea) / v.32, no.1, 2008 , pp. 38-42 More about this Journal
Abstract
Ultrathin films were coated on low density Polyethylene (LDPE) food packaging films by plasma polymerization of methane, acetylene, hexamethyldisiloxane (HMDSO), and HMDSO+oxygen to improve the barrier property of the LDPE films. The film coated in HMDSO +oxygen (flow rate: 0.6+ 9.0 SCCM) plasma at 40 W for 10 min showed the highest improvement in the barrier property against oxygen, reducing the permeability of oxygen as much as 18.6 times. The film coated in acetylene (flow rate 0.75 SCCM) plasma at 10 W for 10 min showed the highest improvement in the barrier property against carbon dioxide and moisture, reducing the permeability of carbon dioxide and moisture as much as 12.0 and 3.0 times, respectively. In addition, cherry tomato, cucumber, and mushroom (Flammulina velutipes) wrapped with the coated films were kept fresh $1.5{\sim}3.0$ times longer than those wrapped with an LDPE film.
Keywords
LDPE food packaging film; improvement of barrier property; ultrathin film; plasma polymerization; freshness of food;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Y. J. Byun, S. I. Hong, K. B. Kim, D. H. Jeon, J. M. Kim, W. S. Whiteside, and H. J. Park, Radiat. Phys. Chem., 76, 974 (2007)   DOI   ScienceOn
2 M.-L. Zhou, Y.-B. Fu, O. Chen, and Y.-J. Ge, Chinese Phys., 16, 1101 (2007)   DOI   ScienceOn
3 M. H. Jung, J. C. Kim, and J.-H. Chang, Polymer(Korea), 31, 428 (2007)   과학기술학회마을
4 D. L. Cho, S.-H. Kim, Y. I. Huh, and D. Kim, Macromol. Res., 12, 553 (2004)   DOI
5 C. Dury-Brun, V. Jury, V. Guillard, S. Desobry, A. Voilley, and P. Chalier, Food Res. Int., 39, 1002 (2006)   DOI   ScienceOn
6 R. J. Gambogi, D. L. Cho, H. Yasuda, and F. D. Blum, J. Polym. Sci., 29, 1801 (1991)   DOI
7 T. Hirata, Proc. The Second International Packaging Conference, Seoul, p 5 (1995)
8 Young-sun Ha, Package Engineering, 64, 14 (1993)
9 D. L. Cho, P. M. Claesson, C.-G. Glolander, and K. Johansson, J. Appl. Polym. Sci., 41, 1373 (1990)   DOI
10 H. Yasuda, Plasma Polymerization, Academic Press, New York, 1985
11 T. Karbowiak, F. Debeaufort, and A. Voilley, Food Hydrocolloid, 21, 878 (2007)
12 D. A. P. de Abreu, P. P. Losada, I. Angulo, and J. M. Cruz, Eur. Polym. J., 43, 2229 (2007)   DOI   ScienceOn
13 E. Fenyvesi, K. Balogh, K. S. I. Siro, Orgovanyi, J. M. Senyi, K. Otta, and L. Szente, J. Incl. Phenom. Macro., 57, 371 (2007)   DOI
14 S. W. Hwang, Y.-C. Chung, B. C. Chun, and S. J. Lee, Polymer(Korea), 28, 374 (2004)