摘要
在山梨醇与甘油复配增塑剂的作用下,聚乙烯醇与魔芋葡甘聚糖共混形成凝胶状聚电解质水溶液,经流延、干燥,制备了包装膜。结果表明:当共混温度超过80℃,共混时间超过3.5 h,包装膜拉伸强度和断裂拉伸应变急剧下降;复配增塑剂中,山梨醇与甘油的质量比为(1∶1)^(1∶3)时,有利于提高包装膜的拉伸强度。包装膜拉伸性能变化的微观原因主要是低分子电解质的扩散-停止-继续扩散-析出,从而使共混体系在平衡状态-均相状态-失衡状态-非均相状态之间变化。
Konjac glucomannan(KGM)and poly(vinyl alcohol)(PVA)were mixed to form gel-like polyelectrolyte solution with glycerol and sorbitol as compound plasticizer,which was used to prepare packaging films via casting and drying.The results show that the tensile strength and elongation at break of the packaging films drop sharply when the blending temperature and blending time exceed 80℃and 3.5 h.When the mass ratio of sorbitol and glycerol in the compound plasticizer ranges from 1∶1 to 1∶3,it is beneficial to improve the tensile strength of the packaging films.The microscopic reasons for the change of the tensile properties of the packaging films are mainly caused by diffusion-stop-continuing diffusion-precipitation of low-molecular electrolyte,which makes the system shift from equilibrium-homogeneous state-unbalanced state-heterogeneous state.
作者
张莉琼
周秋莹
梁继锋
刘建烽
熊立贵
Zhang Liqiong;Zhou Qiuying;Liang Jifeng;Liu Jianfeng;Xiong Ligui(Institute of Packaging,Zhongshan Torch Polytechnic,Zhongshan 528436,China;College of Mechanical and Electrical Engineering,Guangdong Polytechnic College,Zhongshan 528458,China)
出处
《合成树脂及塑料》
CAS
北大核心
2020年第2期18-20,共3页
China Synthetic Resin and Plastics
基金
2019年广东大学生科技创新培育专项资金项目(pdjh2019b0907)。
关键词
聚乙烯醇
魔芋葡甘聚糖
拉伸强度
断裂拉伸应变
poly(vinyl alcohol)
konjac glucomannan
tensile strength
elongation at break
